Recipe

Chopped liver

30 min • 4 to 6 servings •

Sheila

Caramelized onions atop a mound of liver pate on a white plate, with a bowl of extra onions and a stove in the background.

This has to be the simplest recipe and yet it has such a good solid taste. Some people add red wine but that takes away the ‘heimish’ element and turns chopped liver into pate de volaille.

Ready

1 large onion

Olive oil

1lb chicken liver

Salt and pepper

Set

Skillet

Food processor (or chopper)

Chicken soup or stock (optional)

Go!

Chop a large onion and fry in olive oil till the onion is golden.

Add 1lb of chicken liver, salt and pepper.

Slow fry with the onion over a lowish heat.

When the liver is cooked (not over-cooked, by the way), put it in the food processor, preferably with a spoonful of chicken soup to keep it moist.

Note: I don’t like it over blended. If you have a chopper, it’s tastier just chopped. My mother never heard of a blender and always chopped the liver with a knife so that it didn’t look like a mush!

Recommendations

To make it look and taste even nicer, grate a hard boiled egg and sprinkle over the top. This should make at least six portions for starters. It’s best on matzah or chollah or thin toast.

Jewish liver party food Passover

Behind the Scenes

Catch Up on What’s Happening in Our Kitchen

Discover Stories