Chopped Liver

    1 hour 20 minutes

    Try this amazing Jewish spread. Chicken liver is simmered in chicken stock and ground with hard cooked egg and three different preparations of onion.

    25 people made this

    Serves: 12 

    • 1 kg chicken livers, rinsed and trimmed
    • 2 eggs
    • 3 onions
    • 1 litre water
    • 2 chicken stock cubes
    • 2 tablespoons vegetable oil
    • 1 pinch salt and pepper to taste

    Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

    1. Place the liver, whole eggs and one onion into a large saucepan with the water. Bring to a boil and stir in the chicken stock cubes. Simmer for one hour then allow to cool.
    2. Meanwhile heat the oil in a large frypan over medium heat. Chop one onion and fry in the oil until tender. Chop the third onion and set aside. When the liver has cooled grind together the liver, hard-cooked eggs and the three onions. Season with salt and pepper. Chill before serving.

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    Reviews in English (27)


    This was my Grandma's Chopped Liver recipe too! Sadly, she passed away in 1997, before I had the recipe. I followed your recipe precisely, and am quite nostalgic at the moment. A heartfelt thank you for this terrific recipe, which I will pass along to my daughters. Jodi  -  22 Nov 2006  (Review from Allrecipes USA and Canada)


    Holy Moly! This rivals any chopped liver I've had from Jewish delis. Delicious. I altered the recipe only slightly, because I had only 1 pound of livers and was low on onions. I used a scallion with the liver and kept both eggs. I fried half of one onion and used the other half raw. Oh, the discipline it is taking not to eat the whole batch! Thank you!!  -  21 Feb 2009  (Review from Allrecipes USA and Canada)


    I was staying with my elderly mother and she was having problems with anemia. In addition to her iron supplement I looked up on the internet other iron rich foods that I could make for her. Liver is right up there at the top and I found this recipe. OMG it is good! The three textures of onion (boiled, fried and raw) plus the hard boiled eggs add tons to the texture and flavor. Reminds me of when we used to get really good chopped chicken livers from the Jewish deli as a kid. Now I make it all the time. It's so easy! Thanks for sharing AJ.  -  07 May 2010  (Review from Allrecipes USA and Canada)