Ina Garten Chopped Liver Recipe

Ina Garten’s Chopped Liver is a flavorful and nostalgic dish, perfect as a spread or dip for gatherings or family meals. This classic recipe combines sautéed chicken livers, onions, eggs, and rich seasoning to create a smooth, savory dish that pairs wonderfully with bread or crackers. It’s a timeless recipe that’s easy to prepare and full of comfort.

What is Ina Garten Chopped Liver?

Ina Garten’s Chopped Liver is a traditional dish made with cooked chicken livers, caramelized onions, and hard-boiled eggs, blended into a smooth or slightly chunky texture. Seasoned with salt, pepper, and a touch of schmaltz or butter, it’s a classic appetizer or side dish in Jewish and Eastern European cuisine.

Other Popular Recipes

• Ina Garten Chicken Liver Pate
• Pioneer Woman Mini Beef Wellington
• Pioneer Woman Meatball Soup

Why You Should Try This Recipe

• Rich and savory: The combination of chicken livers and caramelized onions creates a deeply flavorful spread.
• Simple and economical: Made with basic, affordable ingredients that yield an impressive result.
• Perfect for gatherings: A great appetizer or snack for family dinners and holiday parties.
• Customizable: You can adjust the texture and seasonings to your preference.
• Make-ahead friendly: Chopped liver can be prepared in advance and served chilled.

Ingredients Needed to Make Ina Garten Chopped Liver

• 1 lb chicken livers, cleaned and trimmed
• 3 tbsp schmaltz (rendered chicken fat) or unsalted butter
• 1 large onion, sliced
• 3 hard-boiled eggs, peeled and chopped
• 1/2 tsp salt, or to taste
• 1/4 tsp black pepper
• Fresh parsley, chopped, for garnish (optional)
• Crackers, toast points, or matzo, for serving

Instructions to Make Ina Garten Chopped Liver

1. Prepare the chicken livers: Clean and trim any excess fat or connective tissue from the chicken livers. Rinse them under cold water and pat them dry with paper towels.
2. Sauté the onions: In a large skillet, heat 2 tablespoons of schmaltz or butter over medium heat. Add the sliced onions and cook for 10-12 minutes, stirring occasionally, until they are soft and caramelized. Remove from the skillet and set aside.
3. Cook the chicken livers: Add the remaining schmaltz or butter to the skillet. Increase the heat to medium-high and add the chicken livers. Cook for about 3-4 minutes per side until browned and fully cooked through, but not dry. Remove from heat and let cool slightly.
4. Combine ingredients: In a food processor, combine the cooked chicken livers, caramelized onions, chopped hard-boiled eggs, salt, and pepper. Pulse until the mixture reaches your desired consistency. For a smoother texture, process longer; for a chunkier spread, pulse a few times.
5. Taste and adjust seasoning: Taste the mixture and adjust the salt and pepper as needed.
6. Chill: Transfer the chopped liver to a serving dish or airtight container. Cover and refrigerate for at least 2 hours to allow the flavors to meld.
7. Serve: Garnish with fresh parsley if desired and serve chilled or at room temperature with crackers, toast, or matzo.

What Goes Well With Ina Garten’s Chopped Liver

• Crackers or toast points: Serve on crackers, baguette slices, or rye toast for a classic pairing.
• Matzo: Perfect for a traditional Jewish meal or holiday gathering.
• Pickles: Tangy pickles, like cornichons or dill pickles, add a refreshing contrast.
• Sliced vegetables: Serve with cucumbers, radishes, or celery sticks for a lighter option.
• Egg salad: Pair with egg salad or deviled eggs for a classic appetizer spread.

Essential Tips for Perfecting Ina Garten Chopped Liver

• Caramelize the onions properly: Take your time to caramelize the onions; their sweetness balances the richness of the liver.
• Don’t overcook the liver: Overcooking the liver can result in a dry, less flavorful texture. Cook just until no longer pink inside.
• Use schmaltz for authenticity: Schmaltz adds a traditional flavor, but butter works well as a substitute.
• Customize the texture: Blend the ingredients to your preferred consistency, either smooth or slightly chunky.
• Chill for flavor development: Allow the chopped liver to chill for a few hours or overnight for the best flavor.

Variations of Ina Garten Chopped Liver

• Herbed Chopped Liver: Add fresh dill or chives for a herby twist.
• Spicy Chopped Liver: Stir in a pinch of cayenne pepper or paprika for a hint of spice.
• Vegetarian Chopped Liver: Substitute the chicken livers with sautéed mushrooms and walnuts for a vegetarian version.
• Apple and Onion Chopped Liver: Add a diced apple to the onions while caramelizing for a touch of sweetness.
• Garlic-Infused Chopped Liver: Add roasted or sautéed garlic for a richer, more robust flavor.

Storing Ina Garten Chopped Liver: Best Practices

• Refrigerate: Store in an airtight container in the refrigerator for up to 3-4 days.
• Freeze: Chopped liver can be frozen in an airtight container for up to 1 month. Thaw overnight in the refrigerator before serving.
• Use a layer of schmaltz: If storing for longer periods, add a thin layer of melted schmaltz on top to preserve freshness.

Reheating Ina Garten Chopped Liver: Best Practices

• Serve cold or at room temperature: Chopped liver is traditionally served cold or at room temperature and does not require reheating.
• Allow to warm slightly: If it’s too firm from refrigeration, let it sit at room temperature for 15-20 minutes before serving.

FAQs

How do you clean chicken livers for chopped liver?

To clean chicken livers, rinse them under cold water and pat them dry with paper towels. Trim away any visible fat, connective tissue, or greenish spots, which can affect the flavor.

Can chopped liver be frozen?

Yes, the chopped liver can be frozen. Place it in an airtight container and freeze for up to 1 month. Thaw overnight in the refrigerator before serving, and stir well before use.

What can you serve with chopped liver?

Chopped liver pairs well with crackers, rye bread, matzo, or fresh vegetables like cucumbers and celery sticks. Tangy accompaniments like pickles or fruit chutney also enhance its flavor.

How long does chopped liver last in the fridge?

Chopped liver can last for 3-4 days in the refrigerator if stored in an airtight container. Adding a layer of schmaltz on top helps preserve its freshness.

Final Words

Ina Garten’s Chopped Liver is a timeless and flavorful dish that’s perfect as an appetizer or snack. With its rich blend of chicken livers, caramelized onions, and hard-boiled eggs, it’s a comforting recipe that’s easy to make and perfect for any occasion.

Serve it with crackers, toast, or matzo for a delicious and nostalgic treat that’s sure to impress your guests. Give this classic recipe a try and enjoy its rich, savory flavors!

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