Old World Style Chopped Chicken Liver Recipe

Introduction

Old World Style Chopped Chicken Liver is a rich, savory spread rooted in tradition and perfect for gatherings or simple snacks. This dish combines tender chicken livers with sautéed onions and hard boiled eggs for a creamy, flavorful experience that pairs beautifully with bread or crackers.

Ingredients

• 1 lb fresh, organic chicken livers
• 2 Tbsp schmaltz
• 2 Tbsp unsalted butter (or margarine, if dairy-free)
• 1 large sweet onion, diced (about 1 to 1½ cups), plus more for serving if desired
• ½ tsp Kosher salt, plus more to taste
• ¼ tsp freshly ground black pepper, plus more to taste
• 3 large hard boiled eggs, chopped, plus more for serving if desired
• ¼ cup chopped fresh parsley, plus more for serving
• Challah, other bread, crackers, or matzo for serving

Instructions

1. Step 1: Heat 2 tablespoons of schmaltz and 2 tablespoons of butter in a skillet over medium heat. Once hot, add the diced onion and cook, stirring occasionally, until softened and translucent, about 6 to 8 minutes.
2. Step 2: Increase the heat to medium-high, then add the cleaned chicken livers. Lightly season with ½ teaspoon kosher salt and ¼ teaspoon black pepper. Cook, stirring occasionally, until the livers are just barely pink inside, about 8 minutes.
3. Step 3: Transfer the cooked chicken livers and onions to the bowl of a food processor fitted with a blade attachment. Let cool for approximately 5 minutes. Add the chopped hard boiled eggs and pulse until the mixture is coarsely chopped but not smooth.
4. Step 4: Stir in most of the chopped parsley and adjust seasoning with additional salt and pepper to taste.
5. Step 5: Transfer the mixture to an airtight container. Press a piece of plastic wrap directly onto the surface of the chicken liver mixture to prevent discoloration, then seal tightly. Refrigerate for at least 2 hours before serving.
6. Step 6: Serve chilled with additional parsley, chopped hard boiled eggs, or diced onion if desired, alongside challah, crackers, matzo, or your choice of bread.

Tips & Variations

• Use schmaltz for authentic flavor but substitute with olive oil if you prefer a lighter or vegetarian option.
• For a smoother texture, pulse the mixture longer in the food processor.
• Add a splash of lemon juice or a pinch of paprika for a bright, slightly smoky note.
• Make sure not to overcook the chicken livers to keep the spread tender and moist.

Storage

Store the chopped chicken liver in an airtight container in the refrigerator for up to 3 days. Keep the plastic wrap pressed against the surface to maintain freshness and prevent discoloration. When ready to serve, allow it to sit at room temperature for 10-15 minutes for the best flavor and texture. Avoid freezing, as it may alter the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken livers for this recipe?

Yes, frozen chicken livers can be used. Thaw them fully in the refrigerator and pat dry before cooking to ensure proper texture and flavor.

How do I hard boil eggs perfectly for this recipe?

Place eggs in a pot and cover with cold water. Bring to a boil, then remove from heat and cover the pot. Let sit for 9 to 12 minutes, depending on size, then transfer eggs to an ice bath to cool before peeling.

Old World Style Chopped Chicken Liver Recipe

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A classic, Old World Style Chopped Chicken Liver recipe featuring sautéed onions and schmaltz, combined with tender chicken livers and hard boiled eggs. This rich, savory pâté-style dish is perfect for serving chilled as an appetizer with bread, crackers, or matzo.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 16 minutes
• Total Time: 2 hours 31 minutes
• Yield: 6 servings 1x
• Category: Appetizer
• Method: Stovetop
• Cuisine: Eastern European

Ingredients

Scale 1x2x3x

Chicken Liver Mixture

• 1 lb fresh, organic chicken livers
• 2 Tbsp schmaltz
• 2 Tbsp unsalted butter (or margarine, if dairy-free)
• 1 large sweet onion, diced (about 1–1½ cups, plus more for serving if desired)
• ½ tsp Kosher salt (plus more to taste)
• ¼ tsp freshly ground black pepper (plus more to taste)

Additional Ingredients

• 3 large hard boiled eggs (see note below for boiling instructions, plus more for serving if desired)
• ¼ cup chopped fresh parsley (plus more for serving)
• Challah, other bread, crackers, or matzo (for serving)

Instructions

1. Sauté the onion: Heat 2 tablespoons of schmaltz and 2 tablespoons of butter in a skillet over medium heat. Once hot, add the diced onion and cook, stirring occasionally, until softened and translucent, about 6 to 8 minutes.
2. Cook the chicken livers: Increase the heat to medium-high and add the cleaned chicken livers to the skillet. Lightly season with ½ teaspoon Kosher salt and ¼ teaspoon freshly ground black pepper. Cook the livers, stirring occasionally, until they are just barely pink inside, approximately 8 minutes. Avoid overcooking to maintain tenderness.
3. Process the mixture: Transfer the cooked livers and onions to the bowl of a food processor fitted with a blade attachment. Allow the mixture to cool for about 5 minutes. Add the 3 chopped hard boiled eggs and pulse the processor until the mixture is coarsely chopped but still retains some texture and is not smooth. Stir in most of the chopped fresh parsley. Taste and adjust seasoning with additional salt and pepper if needed.
4. Chill and serve: Transfer the chopped liver mixture into an airtight container. Press a piece of plastic wrap directly onto the surface to prevent discoloration and seal tightly. Refrigerate for at least 2 hours before serving to let the flavors meld. Serve chilled, garnished with additional parsley, extra chopped hard boiled eggs, or diced onion. Accompany with challah, bread, crackers, or matzo as desired.

Notes

• For perfectly hard boiled eggs: place eggs in a pot and cover with cold water by 1 inch. Bring to a boil, then cover, remove from heat, and let stand 10-12 minutes before cooling in ice water.
• Using schmaltz (rendered chicken fat) adds authentic richness and depth of flavor typical in Old World recipes.
• The liver should be cooked until just barely pink inside to keep it tender and moist; overcooking will cause toughness.
• This dish is best served chilled after at least 2 hours of refrigeration to develop flavors.
• Butter can be substituted with dairy-free margarine to make the recipe dairy-free, but traditional flavor comes from butter and schmaltz.
• Store leftovers tightly covered in the refrigerator and consume within 3 days.

Keywords: chicken liver, chopped liver, schmaltz, appetizer, Eastern European, chicken pâté, hard boiled eggs