Old World Style Chopped Chicken Liver Recipe

Introduction

Old World Style Chopped Chicken Liver is a traditional, savory spread perfect for appetizers or light snacks. This rich and flavorful dish combines tender chicken livers with sautéed onions and hard boiled eggs, creating a creamy texture that’s delicious on 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 1–1½ 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 (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 schmaltz and 2 tablespoons butter in a skillet over medium heat. When hot, add the diced onion and cook until softened, about 6 to 8 minutes.
2. Step 2: Increase heat to medium-high. Add the cleaned chicken livers to the skillet. Season lightly with Kosher salt and black pepper. Cook, stirring occasionally, until the livers are just barely pink inside, about 8 minutes.
3. Step 3: Transfer the cooked livers and onions to the bowl of a food processor fitted with a blade attachment. Let cool for about 5 minutes. Add the chopped hard boiled eggs, then pulse until the mixture is coarsely chopped but not smooth. Stir in most of the parsley and season with additional salt and pepper to taste.
4. Step 4: Chill the mixture for at least 2 hours. Transfer to an airtight container and press a piece of plastic wrap firmly on top to prevent air contact. Serve cold, garnished with extra parsley, chopped hard boiled eggs, or diced onion, alongside challah, bread, crackers, or matzo.

Tips & Variations

• For a dairy-free version, substitute butter with margarine or additional schmaltz.
• Use fresh parsley for a bright, herbaceous note, or try adding chives or dill for a different flavor profile.
• Be careful not to overcook the chicken livers; they should remain slightly pink inside for the best texture and flavor.
• Serve with toasted bread or crackers to add a contrasting crunch.

Storage

Store the chopped chicken liver in an airtight container in the refrigerator for up to 3 days. Keep the surface covered with plastic wrap to prevent drying. When ready to serve, allow it to come to room temperature for the best flavor. This spread is not recommended for freezing, as texture may degrade.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken livers for this recipe?

Fresh chicken livers are preferred for the best texture and flavor. If using frozen, thaw them completely and pat dry before cooking to avoid excess moisture.

How do I hard boil eggs perfectly?

Place eggs in a single layer in a saucepan and cover with cold water by an inch. Bring water to a boil, then remove from heat and let eggs sit covered for 9-12 minutes. Cool in ice water before peeling for easy removal of shells.

Old World Style Chopped Chicken Liver Recipe

Print Recipe

★★★★★

4.6 from 144 reviews

This Old World Style Chopped Chicken Liver recipe showcases a traditional savory spread, featuring tender chicken livers sautéed with sweet onions, blended coarsely with hard boiled eggs and fresh parsley. Perfectly balanced with schmaltz and butter, this classic dish is ideal for serving on challah, crackers, or matzo as a rich appetizer or snack with a comforting, rustic flavor.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 16 minutes
• Total Time: 2 hours 31 minutes
• Yield: 6 servings 1x
• Category: Appetizer
• Method: Stovetop
• Cuisine: Jewish, 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)

Finishing Ingredients

• 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. Sauté the onion: Heat 2 tablespoons of schmaltz and 2 tablespoons of unsalted butter in a skillet over medium heat. Once hot, add the diced onion and cook, stirring occasionally, until the onion becomes soft 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. Season lightly with ½ teaspoon Kosher salt and ¼ teaspoon freshly ground black pepper. Cook, stirring occasionally, until the livers are just barely pink inside, which should take approximately 8 minutes.
3. Process the mixture: Transfer the cooked livers and onions to the bowl of a food processor fitted with the blade attachment. Let it cool for about 5 minutes. Add the 3 chopped hard boiled eggs and pulse the mixture until it is coarsely chopped but still has some texture – do not puree it completely. Stir in most of the chopped fresh parsley and adjust seasoning with additional salt and pepper if needed.
4. Chill and serve: Transfer the mixture to an airtight container. Press a piece of plastic wrap firmly onto the surface to prevent oxidation and seal tightly. Refrigerate for at least 2 hours to allow flavors to meld. Serve chilled, garnished with additional parsley, chopped eggs, or chopped onions alongside challah, crackers, matzo, or your preferred bread.

Notes

• To hard boil eggs: place eggs in a pot and cover with cold water. Bring to a boil, then turn off heat and cover the pot. Let sit for 10-12 minutes, then cool eggs in ice water before peeling and chopping.
• Schmaltz (rendered chicken fat) provides authentic flavor and richness; it can be substituted with additional butter or a neutral oil if unavailable.
• This spread can be stored in the refrigerator for up to 3 days.
• For dairy-free version, use margarine instead of butter.
• Ensure chicken livers are cleaned properly by removing any connective tissue or greenish bits before cooking.

Keywords: chicken liver spread, chopped chicken liver, Jewish appetizer, traditional chicken liver, schmaltz recipe, easy liver pâté