Chopped Liver Pâté Recipe

Need a good, basic recipe that is easy? Chopped Liver Pâté makes a good appetizer for every special occasion or even for a light snack two in the morning. Serve it with bagel chips, crackers, or bread, and enjoy!

Good Food Memories

A rich, creamy chopped liver is one of the many traditional kosher dishes which tend to relieve good food memories for many families. It all started in Medieval Germany where Jews bred and raised geese as the poultry of choice. Because of that, the first recipes of chopped liver were made from goose liver. In the late 1800’s, Eastern European Jews began using chicken and beef livers, and the recipes came across the oceans with immigrants to Ellis Island. Fast forward to present times, chopped liver is often served as an appetizer.

What You’ll Need

1 1/2 lb chicken livers
1/4 cup schmaltz, divided
1 large onion, coarsely chopped
5 hard boiled eggs, peeled and diced
Salt and black pepper to taste
1/2 cup gribenes
2 tbsp minced fresh parsley for garnish

Directions

First, pour 2 tbsp schmaltz or oil into a skillet and heat over medium. Put half of the chicken livers into the skillet and fry them for about 3 minutes on each side, for a total of 6 minutes.
Livers should be firm and browned on the outside while slightly pink on the inside. They will continue to cook internally after you remove them from the skillet. Season the livers generously with salt and pepper as they are cooking.

When they are brown and firm, pour the livers into a medium-size mixing bowl along with the leftover schmaltz/oil from the pan. Then, put another 2 tbsp of schmaltz/oil into the skillet, heat it, and fry the remaining livers repeating the same process as above. Add the livers and leftover schmaltz/oil from the pan into the mixing bowl.

Kosher your chicken livers by broiling them. Sauté in the skillet for about 1 minute on each side.
Fry the chopped onion in the skillet over medium heat for 5-6 minutes until golden. Add the fried onion to the mixing bowl, along with 4 of the diced hard boiled eggs and the ½ cup of gribenes. Season all ingredients generously with salt and pepper.

Fit your food processor with a metal blade. Place all ingredients into the processor and pulse for about 30 seconds, stirring once halfway through processing, until a roughly textured paste forms. Taste the chopped liver. Add salt or pepper to taste, if desired, and pulse for a few more seconds to blend. Let mixture return to room temperature.

Lastly, chill the chopped liver for 2 hours in the refrigerator. Garnish with remaining diced hard boiled egg and minced parsley. Enjoy!