For an extra smooth texture, consider passing the chopped liver through a fine-mesh sieve after processing. Taste and adjust seasoning as needed. Some people prefer a sweeter chopped liver, so feel free to add a pinch of sugar. Serve chilled with crackers, rye bread, or challah. It also makes a delicious filling for sandwiches.
Bubbie's Chopped Liver
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PREP TIME15 mins
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COOK TIME25 mins
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TOTAL TIME4 hrs 40 mins
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SERVING6 People
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VIEWS27
A classic Jewish delicacy, this chopped liver is a rich and flavorful spread, perfect for serving with crackers or challah bread. This recipe elevates the traditional dish with a silky smooth texture and a balanced blend of savory and sweet notes.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate4 g
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Cholesterol678 mg
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Fiber1 g
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Protein29 g
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Saturated Fat4 g
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Sodium108 mg
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Sugar2 g
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Fat13 g
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Unsaturated Fat0 g
Follow The Directions
01
StepHard-Boil the Eggs: Gently place the eggs in a saucepan and cover with cold water by about an inch. Bring to a rolling boil over high heat. Once boiling, immediately remove from heat, cover, and let sit for 15 minutes. (Time: 15 minutes)
02
StepCool and Peel: Drain the hot water and run the eggs under cold water until completely cooled. Peel the eggs and set aside. (Time: 5 minutes)
03
StepBroil the Chicken Livers: Preheat your oven's broiler. Arrange the chicken livers in a single layer on a baking sheet. Broil for about 3-4 minutes per side, or until cooked through and no longer pink inside. (Time: 6-8 minutes)
04
StepSauté the Onion: Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent. Divide into two bowls and set aside. (Time: 5 minutes)
05
StepCook the Carrots: Add the grated carrots to the same skillet and cook, stirring occasionally, until softened. (Time: 5 minutes)
06
StepProcess the Mixture: In a food processor, combine the broiled chicken livers, cooked carrots, raw red onion, one of the hard-boiled eggs, half of the sautéed onion, salt, and pepper to taste. Process until relatively smooth.
07
StepAdjust Consistency: Add the chicken stock, one tablespoon at a time, and continue to process until the mixture reaches a creamy and fluffy consistency.
08
StepChill and Serve: Transfer the chopped liver to a serving bowl. Garnish with the remaining sautéed onion and the grated hard-boiled egg. Cover and refrigerate for at least 4 hours before serving to allow the flavors to meld. (Time: 240 minutes)
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RECIPE REVIEWS
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Maxime Huels
Jun 30, 2025I used schmaltz instead of vegetable oil, and it made a huge difference in the flavor.
Dawn Altenwerth
Jun 9, 2025This recipe is amazing, I made it and got a lot of compliments
Josiane Hettinger
Jun 5, 2025This recipe is a keeper! I'll be making it again and again.
Godfrey Mayert
Jun 4, 2025Make sure to chill the chopped liver for at least 4 hours – it really makes a difference in the flavor and texture.
Phyllis Mcdermott
May 19, 2025This recipe is fantastic! The broiling method for the livers is a game-changer – no more tough liver!
Lorine Sanford
May 15, 2025I found that using a high-quality chicken stock really elevated the flavor of the dish.
Ariel Grady
May 6, 2025The instructions are clear and easy to follow. Even a novice cook could make this.
Pasquale Murphy
Mar 10, 2025I added a splash of brandy, as suggested, and it was delicious!
Raul Cronin
Mar 9, 2025I've made chopped liver many times, but this is the best recipe I've found. The balance of flavors is perfect.
Arden Predovic
Feb 27, 2025My family loved this! It was a big hit at our Passover seder.