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A timeless Jewish deli classic. Rich, savory chicken livers and sweet caramelized onions are blended with hard-boiled eggs to create a rustic, flavorful pâté. Perfect served on crisp rye toast for an authentic taste of tradition.
For 4 servings
Hard-Boil the Eggs
Caramelize the Onions
Cook the Chicken Livers
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A timeless Jewish deli classic. Rich, savory chicken livers and sweet caramelized onions are blended with hard-boiled eggs to create a rustic, flavorful pâté. Perfect served on crisp rye toast for an authentic taste of tradition.
This jewish_american recipe takes 50 minutes to prepare and yields 4 servings. At 535.29 calories per serving with 33.45g of protein, it's a moderately challenging recipe perfect for appetizer or snack or lunch.
Chop and Combine
Season, Chill, and Serve
Sauté one or two minced garlic cloves with the onions during the last minute of cooking for an extra layer of flavor.
Use sweet onions like Vidalia or Walla Walla for an even sweeter caramelized onion base.
Mix in a tablespoon of fresh dill or chives along with the parsley for a different fresh herb flavor.
Add a pinch of red pepper flakes when cooking the livers for a subtle background heat.
Chicken liver is one of the best dietary sources of heme iron, which is easily absorbed by the body and is essential for preventing anemia and maintaining energy levels.
A single serving provides a significant amount of Vitamin A, which is crucial for healthy vision, immune function, and cell growth.
The combination of chicken liver and eggs makes this dish a protein powerhouse, essential for building and repairing tissues, muscle growth, and overall body function.
This dish is packed with B vitamins, especially B12 and folate. These vitamins are vital for brain health, energy production, and the formation of red blood cells.
One serving, which includes about 1/4 of the chopped liver mixture and 2 slices of rye toast, contains approximately 560 calories. This can vary based on the size of the bread slices and the amount of schmaltz used.
Chopped liver is a nutrient-dense food, exceptionally high in iron, Vitamin A, and B vitamins. However, it is also high in cholesterol and saturated fat, particularly when made with schmaltz. It's best enjoyed in moderation as part of a balanced diet.
Yes, you can, but with caution. A food processor can easily turn the mixture into a smooth, homogenous paste, losing the traditional rustic texture. If using one, pulse very briefly, just a few times, to break down the ingredients while keeping them coarse.
Store leftover chopped liver in an airtight container in the refrigerator for up to 3-4 days. The flavor often improves on the second day.
Bitterness in chicken liver can come from the bile sac (a small green part) that is sometimes attached. It's crucial to inspect each liver and trim away any green-tinged spots before cooking. Overcooking the livers can also contribute to a bitter taste.
Chopped liver is versatile. It's excellent with matzo crackers, bagel chips, or challah. You can also serve it with slices of cucumber, celery sticks, or as a filling for a sandwich with lettuce and tomato.