Chill Time:

45 mins

Total Time:

1 hr 30 mins

Servings:

8 to 10

Chicken livers are sautéed with onions in a mix of butter and chicken fat until just cooked through, then combined with hard-boiled eggs.
The mixture is pulsed in a food processor until finely chopped, creating a spread that is rich yet slightly textured.
Additional chicken fat and parsley are blended in before chilling, which helps meld the flavors of this classic, savory spread.

I developed a passion for eating and learned all about the joy that comes from cooking from my parents and Elizabeth Wakabayashi, the mother of one of my best friends. But the reason I was receptive to their ideas was because, when I was four, five, and six, I would spend hours upon hours on a small stool in my Jewish grandmother’s kitchen on weekends, watching her cook for a small army. She always had enough food for twice as many people as required, cooked everything in schmaltz (chicken fat), laid out trays of bread rounds topped with butter and anchovies as hors d’oeuvres and, in general, kicked ass all over the kitchen. I loved watching her cook.

The Zimmern family has been making chopped liver for a century; it’s just that Bubbe used to grind it. My grandmother made this to-die-for dish for every holiday. — Andrew Zimmern

Do you rinse chicken livers before frying them?

Yes, to prepare your chicken livers for frying, you'll want to first give them a rinse under cold water, then trim them of any connective tissue, visible fat, and greenish parts. Pat them dry with paper towels and you're good to go.

How is chopped liver served?

Andrew Zimmern recommends serving this recipe with matzo; it's also great with rye bread, your favorite crackers, or as a sandwich filling.

Though the liver should be chilled once it's prepared, it will taste best once it comes to a cool temperature.

Notes from the Food & Wine Test Kitchen

Rendered chicken fat (schmaltz) is available at many larger supermarkets, either in the refrigerated section or near the other cooking oils. You can also purchase it at butcher shops that specialize in kosher products or from online retailers.

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Ingredients

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Original recipe (1X) yields 8 to 10 servings

2 large eggs
Ice
2 tablespoons unsalted butter
1/2 cup rendered chicken fat (schmaltz), divided
1 onion, finely chopped
2 pounds chicken livers, trimmed
Kosher salt
Freshly ground black pepper
2 tablespoons finely chopped parsley
Matzo, for serving

Directions

In a small saucepan, cover the eggs with cold water and bring to a boil; cook over medium heat for 10 minutes. Drain the eggs and immediately fill the pan with cold water. Add ice and let the eggs stand until chilled. Drain the eggs, peel, and coarsely chop.
In a very large skillet, melt the butter in 1/4 cup of the chicken fat. Add the onion and cook over medium-low heat, stirring occasionally, until softened and just starting to brown, about 10 minutes. Season the livers with salt and pepper and add them to the skillet. Cook over medium-high heat, turning occasionally, until barely pink inside, about 8 minutes.
Scrape the mixture into the bowl of a food processor and let cool slightly. Add the chopped eggs and pulse until the livers are finely chopped but not completely smooth. Add the parsley and the remaining 1/4 cup of chicken fat and pulse to combine. Season with salt and pepper.
Transfer the chicken liver to a bowl. Press plastic wrap onto the surface and refrigerate until chilled, about 45 minutes. Serve with the matzo.