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A quintessential Jewish deli classic, this rich and savory spread features pan-fried chicken livers, deeply caramelized onions, and hard-boiled eggs. Its rustic, coarse texture is perfect when served chilled on toasted rye bread for an unforgettable appetizer or light lunch.
Place eggs in a small saucepan and cover with 1 inch of cold water. Bring to a rolling boil over high heat. Once boiling, cover the pan, turn off the heat, and let it stand for 11 minutes. Immediately transfer the eggs to an ice bath to cool completely. Once cooled, peel and set aside.
In a large skillet over medium-low heat, melt the schmaltz. Add the sliced onions and a pinch of salt. Cook slowly, stirring every 5-10 minutes, until they are deeply golden brown, soft, and sweet, which will take about 25-30 minutes. Use a slotted spoon to remove about half of the onions and set them aside for garnish.
Pat the chicken livers completely dry with paper towels. Increase the heat under the skillet to medium-high. Carefully add the livers to the remaining onions and schmaltz in a single layer, ensuring not to overcrowd the pan. Cook for 3-4 minutes per side until well-browned on the outside but still slightly pink inside. Do not overcook. Remove from heat.
Spread the cooked liver and onion mixture on a plate or baking sheet to cool down for about 15 minutes. Allow the hard-boiled eggs to cool completely as well. This step is crucial to prevent a pasty texture when chopping.
Place the cooled liver-onion mixture and the peeled hard-boiled eggs in a large bowl. Using a traditional hand chopper (mezzaluna) or two knives, chop everything together to a coarse, rustic texture. Alternatively, pulse 5-6 times in a food processor, being very careful not to create a smooth pâté.
Gently fold in the kosher salt and freshly ground black pepper. Taste and adjust seasoning if needed. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the spread to firm up.
A quintessential Jewish deli classic, this rich and savory spread features pan-fried chicken livers, deeply caramelized onions, and hard-boiled eggs. Its rustic, coarse texture is perfect when served chilled on toasted rye bread for an unforgettable appetizer or light lunch.
This jewish_american recipe takes 55 minutes to prepare and yields 4 servings. At 516.51 calories per serving with 30.73g of protein, it's a moderately challenging recipe perfect for appetizer or lunch.
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When ready to serve, toast the rye bread slices until golden. Spread a generous amount of the chilled chopped liver on each slice. Garnish with the reserved caramelized onions and a sprinkle of fresh parsley. Serve immediately.
Add a grated apple to the onions during the last 10 minutes of caramelizing for a touch of sweetness and moisture.
Mix in a tablespoon of fresh dill along with the parsley for a brighter, more complex flavor.
For a richer, more decadent version, use duck fat instead of schmaltz and add an extra egg yolk to the mixture before chopping.
Chicken liver is one of the best dietary sources of heme iron, which is easily absorbed by the body and is crucial for preventing anemia and boosting energy levels.
A single serving provides a significant amount of Vitamin A, an essential nutrient for vision, immune function, and cellular growth.
With protein from both the chicken livers and eggs, this dish supports muscle repair, growth, and overall body function.
Chopped liver is nutrient-dense, packed with iron, protein, and Vitamin A. However, it is also high in cholesterol and saturated fat, especially when made with schmaltz. It's best enjoyed in moderation as part of a balanced diet.
A typical serving of two pieces of Chopped Liver on Rye contains approximately 450-550 calories, depending on the thickness of the spread and the bread. This includes the liver mixture, schmaltz, and two slices of rye bread.
Yes, but with caution. The traditional texture is coarse and rustic. If using a food processor, use the pulse button only a few times. Over-processing will result in a smooth, gummy pâté, which is not the desired texture for classic chopped liver.
A bitter taste usually comes from overcooking the chicken livers. Cook them just until they are browned on the outside and slightly pink in the middle. Another cause can be the green bile sacs that are sometimes attached to the liver; ensure you trim these off completely during cleaning.
Store it in an airtight container in the refrigerator for up to 4 days. The flavor actually improves after a day of chilling.
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