Chopped liver is a traditional Jewish dish made from cooked liver, onions, and hard-boiled eggs. It is often seasoned with schmaltz, or rendered chicken fat, giving it a rich and savory flavor. This dish is commonly served as an appetizer or spread on crackers or bread.
Making Chopped Liver:
1. Ingredients
1 pound chicken livers, 2 large onions (diced), 4 hard-boiled eggs, 1/4 cup schmaltz (chicken fat) or vegetable oil, salt and pepper to taste, 1 teaspoon sugar (optional)
2. Prepare the Livers
Rinse the chicken livers under cold water and pat them dry with paper towels. Trim off any connective tissue or fat.
3. Cook the Onions
Heat the schmaltz or oil in a large skillet over medium heat. Add the diced onions and cook, stirring occasionally, until they are golden brown and caramelized (about 15-20 minutes). If using sugar, add it halfway through to enhance caramelization.
4. Sautu00e9 the Livers
Add the chicken livers to the skillet with the onions. Cook for about 8-10 minutes, stirring occasionally, until the livers are fully cooked (no pink remaining). Season with salt and pepper to taste.
5. Cool the Mixture
Remove the skillet from heat and let the liver and onion mixture cool to room temperature. This ensures easier handling when chopping.
6. Chop the Ingredients
Transfer the cooled liver and onion mixture to a cutting board. Using a sharp knife, chop everything finely until it reaches your desired consistency. Alternatively, pulse in a food processor for a smoother texture (do not over-process).
7. Add the Hard-Boiled Eggs
Peel and finely chop the hard-boiled eggs. Fold them into the chopped liver mixture until well combined.
8. Adjust Seasoning
Taste the chopped liver and adjust the seasoning with additional salt, pepper, or a pinch of sugar if needed.
9. Chill and Serve
Cover the chopped liver and refrigerate for at least 1 hour before serving to allow flavors to meld. Serve chilled with crackers, rye bread, or matzo.
Traditions and Heritage of Chopped Liver
Chopped Liver
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Frequently Asked Questions
What is chopped liver?
Chopped liver is a traditional Jewish dish made from cooked chicken or beef liver, onions, and hard-boiled eggs, often seasoned with schmaltz (rendered chicken fat) and spices. It has a rich, savory flavor and a spreadable texture.
Is chopped liver healthy?
Chopped liver is high in protein, iron, and vitamins A and B12 from the liver, but it can also be high in cholesterol and fat, especially when made with schmaltz. Moderation is key for a balanced diet.
How do you serve chopped liver?
Chopped liver is typically served as an appetizer or spread on crackers, bread, or matzo. It's often garnished with crispy fried onions or gribenes (chicken skin cracklings) for added texture.
Can you make chopped liver without schmaltz?
Yes, you can substitute schmaltz with vegetable oil, butter, or margarine for a lighter or vegetarian version, though it will alter the traditional flavor slightly.
Why is it called 'chopped liver'?
The name comes from the preparation methodu2014the cooked liver, onions, and eggs are finely chopped or ground together. In Yiddish, it's called 'gehakte leber,' which directly translates to 'chopped liver.'
