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Chopped Liver

The classic Jewish appetizer using authentic schmaltz.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 12

Ingredients

  • 2 pounds chicken livers
  • 1 cup rendered chicken fat schmaltz
  • 2 cups medium-diced yellow onion 2 onions
  • 1/4 cup Madeira wine or a red wine if you do not have Madeira
  • 4 extra-large eggs hard-cooked, peeled, and rough cut
  • 1/4 cup chopped fresh parsley leaves
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • Pinch cayenne pepper

Instructions

  1. Drain the livers and saute them with 2 - 3 tablespoons of the chicken fat over medium-high heat. Turn them once after about 5 minutes and cook for another 5 minutes.
  2. You want the livers to be just cooked through.
  3. Be careful not to overcook the livers or they will become dry. Transfer them to a large bowl.
  4. In the same pan, saute the onions in 3 tablespoons of the chicken fat over medium-high heat for about 10 minutes, or until browned. Add the Madeira and deglaze the pan, scraping up all the bits.
  5. Add the eggs, parsley, salt, black pepper, and cayenne to a bowl. Toss quickly to combine. Transfer each component to the bowl of a food processor working in batches. Pulse 6 to 8 times, until coarsely chopped. Repeat with the remaining mixture. Season, to taste, and chill. Serve on matzah (or crackers).
  6. Top with chopped eggs for appearance.