Classic Jewish Chopped Liver

    2 hours 30 minutes

    The paprika is essential to this dish. Don't use a food processor to chop the livers, chopped liver should not be too smooth.

    37 people made this

    Serves: 8 

    • 2 tablespoons vegetable oil
    • 1 tablespoon unsalted butter
    • 1 large white onion, diced
    • 900g fresh chicken livers
    • 6 hard-boiled eggs
    • 1 small white onion, finely diced
    • 1 bunch spring onions, sliced
    • salt and pepper to taste
    • 2 tablespoons paprika
    • 2 tablespoons chopped fresh parsley, divided
    • 1 head cos lettuce
    • 2 sprigs fresh parsley

    Preparation:20min  ›  Cook:10min  ›  Extra time:2hours chilling  ›  Ready in:2hours30min 

    1. In a large frypan, heat oil and butter over medium high heat. Saute the diced onion until fairly soft. Add chicken livers and saute over high heat, stirring frequently. When livers are cooked through (no longer pink inside and the juices run clear), remove livers and onions from heat and place in a large mixing bowl.
    2. Mash livers with a potato masher. You will need to use your fingers, removing the membranes as you go (the livers will be quite juicy; be sure to leave the juice in). In a separate bowl, mash the eggs and add to the liver. Add the grated or finely diced raw onion and spring onions and mix all together. The liver mixture should still be warm and will slightly cook the onions. Season mixture with salt and pepper to taste and add at least 1 tablespoon paprika (more if desired). Add 1 tablespoon chopped parsley. Mix well with a large spoon and refrigerate for 1 to 2 hours.
    3. To Serve: Place lettuce leaves on plates, top with chopped liver and sprinkle generously with paprika and 1 tablespoon fresh chopped parsley. Garnish with sprigs of fresh parsley. Enjoy!

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    Reviews in English (38)


    Val, how do I thank you. My Jewish husband asked me to make chopped liver when we were planning to entertain some of our Jewish friends. I had never made any kind of liver, so I didn't even know where to begin. I found your recipe and followed it to the letter, even down to the Hungarian Paprika (which was wonderful). Everyone raved about the chopped liver, and there was not a drop left. I was worried when I saw the first person reach for the liver, but when she commented that it was wonderful, everyone stood at the dish, eating until it was gone. Thank You Val, for a wonderful recipe.  -  14 Feb 2003  (Review from Allrecipes USA and Canada)


    I made this for my in-laws on Mother’s Day and it was a hit. The only thing I changed, to make this recipe more traditional, was I use chicken fat instead of oleo. My in-laws couldn’t get enough. It’s a little time consuming but worth every minute. I will definitely be making this again. My husband said, “It’s the best he’s ever had”!  -  18 May 2002  (Review from Allrecipes USA and Canada)


    This is an amazing recipe! I never thought I'd be able to top my mother's famous Jewish chopped liver, but, well, sorry mom!  -  08 Nov 2001  (Review from Allrecipes USA and Canada)