Non-VegetarianJewish British cuisine Starters

Chopped Liver

Name: Chopped Liver
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Jewish British
Ingredients: 500 g chicken livers; 3 large Yellow onions; 3 tbsp schmaltz (rendered chicken fat); 2 large Eggs; 1 tsp Fine sea salt; 0.5 tsp Coarse black pepper; 1 tbsp fresh flat-leaf parsley

A classic Ashkenazi Jewish spread of rich chicken livers, slow-caramelised onions, and hard-boiled eggs, coarsely hand-chopped for deep, savoury flavour.

🇬🇧United Kingdom· London

Prep: 15 min
Cook: 30 min
Total: 45 min
Servings: 4
Difficulty: Easy
Calories: 320 kcal

Ingredients

0 of 7 gathered

Servings

500 g chicken livers — trimmed of sinew and any green bile marks
3 large Yellow onions — thinly sliced
3 tbsp schmaltz (rendered chicken fat) — divided; vegetable oil may be used instead
2 large Eggs — hard-boiled and peeled
1 tsp Fine sea salt — or to taste
½ tsp Coarse black pepper — freshly ground
1 tbsp fresh flat-leaf parsley — finely chopped, for garnish

Equipment

•Large heavy-based frying pan
•Wooden chopping board
•Chef's knife
•Small saucepan
•Slotted spoon

Nutrition

Per serving, approximate

Calories: 320 kcal
fat: 20 g
carbs: 8 g
fibre: 1 g
protein: 26 g
calories: 320 kcal

Instructions

1
Heat two tablespoons of schmaltz in a large frying pan over medium-low heat on the hob.
2
Add the sliced onions with a pinch of salt to the pan.
3
Cook gently for twenty to twenty-five minutes, stirring occasionally until deeply golden and sweet.
4
Transfer the caramelised onions to a plate and return the pan to medium-high heat.
5
Melt the remaining tablespoon of schmaltz in the hot pan.
6
Add the chicken livers and fry for three minutes per side until browned but slightly pink inside.
7
Remove the livers from the pan and let them cool on a board for ten minutes.
8
Place the cooled livers, fried onions, and hard-boiled eggs together on a large chopping board.
9
Chop thoroughly with a sharp chef's knife until the mixture reaches a rustic, coarse texture.
10
Season with the salt and black pepper, then fold gently with a spoon until evenly combined.
11
Transfer to a dish, cover, and chill in the fridge for at least one hour before serving.

Chef's tips

Always chop the ingredients by hand with a heavy chef's knife rather than using a food processor, which turns the spread into an overly smooth paste. Keep the chicken livers slightly pink in the centre when frying to ensure the finished spread remains tender and not chalky.

Ingredient substitutions

schmaltz (rendered chicken fat) → sunflower oil or vegetable oil
chicken livers → duck livers or calf's liver (finely sliced before frying)

Storage

Store tightly covered in an airtight container in the fridge for up to three days.

Reheating

Serve chilled or brought to cool room temperature; do not reheat as heating will ruin the delicate texture.

Common mistakes to avoid

•Overcooking the livers until grey, which makes the spread dry and bitter.
•Pureeing the mixture in a blender, which destroys the authentic coarse texture.
•Rushing the onions over high heat instead of slow-caramelising them for natural sweetness.

Serving suggestions

Mound generously onto a platter alongside warm sliced challah or toasted East End beigels.Serve with crisp pickled cucumbers and thinly sliced radishes for a sharp, refreshing crunch.Arrange on crisp butterhead lettuce leaves as a traditional Shabbat first course.