Jewish Deli Style Chopped Chicken Livers
Indulge in the rich, old-world flavors of this Jewish Deli-Style Chopped Chicken Livers recipe, a timeless classic that's perfect for any occasion. Featuring tender, sautéed chicken livers blended with golden caramelized onions, creamy hard-boiled eggs, and a touch of schmaltz for authentic depth, this dish is a savory delight steeped in tradition. Seasoned simply with salt and pepper, and optionally garnished with fresh parsley, it strikes the perfect balance between rustic charm and elegant simplicity. Whether served chilled or at room temperature, this quintessential appetizer pairs beautifully with crackers, rye bread, or matzo, making it a beloved choice for everything from holiday gatherings to casual noshing.
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Recipe Information
Ingredients
- 1 pound Chicken livers
- 4 pieces Large eggs
- 1 piece Large onion
- 4 tablespoons Chicken fat (schmaltz) or vegetable oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 piece Garlic clove (optional)
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Start by hard-boiling the eggs. Place the eggs in a pot and cover them with cold water. Bring the water to a boil, then reduce the heat to a simmer and cook the eggs for 10 minutes. Remove from heat, transfer eggs to an ice bath, and peel once cooled.
While the eggs are boiling, clean the chicken livers by removing any visible fat or connective tissue. Rinse them under cold water and pat them dry with paper towels.
Peel and finely chop the onion. If using garlic, peel and mince it as well.
In a large skillet, heat 2 tablespoons of chicken fat (schmaltz) or vegetable oil over medium heat. Add the onions and sauté until golden brown, about 8–10 minutes. If using garlic, add it in the last minute of cooking.
Remove the onions from the skillet and set them aside. Add the remaining 2 tablespoons of schmaltz or oil to the skillet and heat over medium-high heat.
Add the chicken livers to the skillet in a single layer. Cook for approximately 3–4 minutes per side, until the livers are browned on the outside and just cooked through on the inside. Avoid overcooking, as this will make them tough. Remove from heat and let cool slightly.
In a food processor, combine the cooked chicken livers, sautéed onions, and peeled hard-boiled eggs. Add salt and ground black pepper. Blend until the mixture reaches your desired texture—you can make it smooth or leave it slightly chunky, depending on your preference.
Taste the mixture and adjust the seasoning, adding more salt and pepper if needed.
Transfer the chopped liver to a serving dish or container. If desired, garnish with fresh parsley.
Serve chilled or at room temperature with crackers, rye bread, or matzo.
Nutrition Facts
Calories |
466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.6 g | 50% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 554 mg | 185% | |
| Sodium | 1749 mg | 76% | |
| Total Carbohydrate | 8.1 g | 3% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 3.7 g | ||
| Protein | 21.2 g | 42% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 64 mg | 5% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 360 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
