Chopped liver is a traditional Jewish dish which goes back many centuries, and remains a staple during many holidays. It is served as a first dish/appetizer, on crackers or small slices of bread. I know many people wouldn’t even think about trying it, or find it unappetizing, so it’s really a love-hate type of dish. I remember as a child, going over to my grandparents’ house quite often for dinner, and always seeing chopped liver out. And in all honesty, I wouldn’t even get close to it, let alone, think about trying the odd-looking dish. Flash forward to many years later, and now, I won’t pass it up if I see it being served somewhere. So for Rosh Hashanah this year (which just ended), I decided to try making it for the first time. The old-school recipes call for using schmaltz, which is rendered chicken fat, but I chose to go a different route and use vegetable oil instead, which makes it a tad healthier.
- 1 lb. chicken livers
- 1/4 cup vegetable oil
- 1 medium onion, chopped
- 3 hardboiled eggs, diced & chopped
- Salt & pepper, to season the livers and extra for after it’s been chopped, if desired
- 1 tbsp. fresh parsley for garnish, if desired
- Pour oil in a large skillet and turn heat to medium.
- Add onions, and cook for about 10 minutes, until they’re soft and a little golden.
- Push onions to the side and add washed & trimmed livers to the pan.
- Season the livers generously with salt and pepper.
- Fry the livers until they’re firm & brown and just slightly pink on the inside, about 3 minutes on each side.
- When the livers are done, transfer them along with the onions, remaining oil and 2 eggs to a food processor, and pulse for about 30 seconds, mixing once halfway through, until a roughly textured paste is formed.
- Taste and season with salt & pepper, if desired.
- Transfer to a bowl and stir a few times (if salt & pepper was added).
- Chill in the refrigerator for about 2 hours, then garnish with the remained chopped hardboiled egg and parsley, if using.
- Serve with crackers, crostini, or small bread pieces, like rye.
- Store in the refrigerator in an airtight container.