Description
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.
Ingredients
Scale
- 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
- 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.
- 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.
- 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.
- 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.
- Taste and adjust seasoning: Taste the mixture and adjust the salt and pepper as needed.
- 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.
- Serve: Garnish with fresh parsley if desired and serve chilled or at room temperature with crackers, toast, or matzo.