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Chopped Liver As Good As Bubbe’s

“What am I, chopped liver?” Such an odd colloquialism. The implication, at first glance, being that it is forgettable, not worthy of notice, insignificant.

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But when it is good, it is a wonder of culinary genius. It transforms the cheap, “throwaway” parts of an everyday chicken into a luxurious spread worthy of attention.

And therein lies the rub. People tend to overlook chopped liver when in reality, it should be heralded as the star of the show.

Rich and savory, chopped liver is a favorite dish for many Jewish families. I grew up eating a version made with chicken livers, schmaltz (chicken fat), yellow onions, and hard-cooked eggs.

It was on the table for almost every Jewish holiday celebration. This version is a little different from the traditional one, but I love that it has the same rich flavor.

Unlike my Jewish grandmother’s chopped liver, it uses a food processor rather than a food mill for grinding. It’s also elevated with a splash of cognac.

You Don’t Need a Lot of Ingredients To Make the Best Chopped Liver

It seems like it would be difficult and time consuming to make, but this recipe only takes about 20 minutes. The ingredients are all basic and easy to find, save the one that elevates this version to something really special. This easy recipe requires just a few ingredients:

  • Chicken livers
  • Olive Oil
  • Thyme
  • Shallots
  • Schmaltz
  • Cognac (ooh! fancy!)
  • Salt

I like to serve it on sliced baguette or crackers (or with matzo for Passover).

However you slice it, this is no forgettable dish of chopped liver.

Check out our Vegetarian Chopped Liver, too! Our super moist Honey Cake is another favorite Jewish holiday recipe!

More Jewish holiday recipes you’ll love

chopped liver

Chopped Liver

Robin Donovan
4.67 from 3 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Appetizer Recipes
Cuisine Jewish
Calories 307 kcal

Ingredients
  

  • 1 pound chicken livers rinsed, trimmed of all fat and connective tissue and soaked in milk for 2 to 4 hours
  • 2 tablespoons olive oil
  • 3 small shallots chopped
  • 1 tablespoon fresh thyme leaves
  • 1/4 cup plus 2 tablespoons schmaltz at room temperature, divided
  • ½ cup cognac
  • ½ teaspoon kosher salt

Instructions
 

  • Heat the olive oil in a large, heavy skillet over medium-high heat. When the oil is very hot, add the livers and sear until browned on one side, about 1 minute.
  • Turn the livers over, add the shallots to the pan, and continue to cook until the livers are browned on the other side, about 1 minute more. Add the thyme and cook, stirring, for another minute or so. Remove the pan from the heat and add 2 tablespoons of the schmaltz and ¼ cup of the cognac. Stir to deglaze the pan, scraping up any browned bits from the bottom of the pan.
  • Transfer the mixture to a food processor and let cool to room temperature. When livers are at room temperature, add the remaining 1/4 cup of schmaltz and the remaining 1/4 cup of cognac and process in the food processor until smooth.
  • Transfer the puree to 4 (4-ounce) ramekins or a terrine large enough to hold it all.
  • Cover and refrigerate until ready to use (it will keep well in the refrigerator and can be frozen, as well).
  • Bring to room temperature before serving.

Nutrition

Serving: 1Calories: 307kcalCarbohydrates: 5gProtein: 16gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 9gCholesterol: 356mgSodium: 212mgFiber: 1gSugar: 1g
Keyword chopped liver
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By on June 15th, 2017

ABOUT ROBIN DONOVAN

Hi, I’m Robin! I am a full-time food blogger, recipe developer, and cookbook author. I spend my days cooking, writing about, and photographing food.

I’m the author of more than 50 cookbooks, including Ramen for Beginners5 Ingredient Cooking for TwoSushi at HomeThe Baking Cookbook for Teens, and the bestselling Campfire Cuisine.

My food writing has also been featured in major print and online pubications including Cooking Light, Fitness, San Jose Mercury News, San Francisco Chronicle, and others. → More about Robin

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