Chopped liver is a classic Jewish dish that has gained popularity worldwide. This rich and flavorful pâté is made with chopped chicken livers, onions, and hard-boiled eggs, mixed together with savory seasonings like salt, pepper, and sometimes schmaltz (rendered chicken fat). It is typically served as an appetizer or sandwich spread and is a staple dish in Jewish cuisine. Chopped liver has a unique and satisfying taste that can’t be found in any other dish, making it a favorite among many.
To make chopped liver, start by gathering the following ingredients: 1 pound chicken livers, 2 onions (chopped), 3 hard-boiled eggs (chopped), 4 tablespoons schmaltz or butter, 1 teaspoon salt, and 1/4 teaspoon black pepper.
Heat the schmaltz in a pan and sauté the onions until they become golden brown.
Add the chicken livers and cook until they are no longer pink.
Remove from heat and let cool. Once cooled, add the chopped eggs, salt, and pepper, and mix well.
Blend in a food processor until smooth, adding more schmaltz or butter if needed.
Chill in the refrigerator for at least an hour before serving. Spread on crackers or bread and enjoy the rich, savory flavor of chopped liver.
