Chopped Liver

Real Jewish chopped liver starts with schmaltz. Rendered chicken fat is the traditional cooking medium, and nothing else gives the dish that distinctive richness and silky, savory depth. Butter, oil, or any substitute will get you close, but schmaltz is what makes chopped liver taste like chopped liver.

The livers sauté in the schmaltz with onion and garlic until cooked through with no pink remaining, then everything gets coarsely chopped with hard-boiled eggs. The texture should be rough and chunky, not pureed smooth. You want to see distinct pieces of liver, onion, and egg in every scoop.

This recipe includes a full walkthrough for rendering your own schmaltz from raw chicken fat. Low heat, patience, and frequent stirring yield liquid gold and crispy grivenes (fried chicken skin bits) that are a cook’s reward.

Chef Tips

• Cook the livers completely through. No pink inside. Undercooked chicken liver isn’t just unpleasant, it’s a food safety issue.
• Chop by hand, not in a food processor. A processor turns it into paste in seconds. A knife gives you the right texture.
• Season carefully. A little salt at the end is usually all it needs. The schmaltz, onion, and garlic carry plenty of flavor.

Variations

• Spread on matzo crackers or rye bread with a slice of raw onion for a classic appetizer.
• Add a splash of brandy or sherry to the onions while sautéing for a richer, more complex flavor.
• Use duck fat instead of schmaltz for an even richer version.