📍 Where this dish comes from: Upper West Side, Manhattan, New York City · Zabar’s
Discover the history of this region →
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Every Jewish deli counter has its own version of chopped liver, and the differences usually come down to just two things — how dark the onions get, and how smooth the final texture is blended. This one leans toward well-caramelized and just slightly coarse, closer to a spread than a pâté.
What You’ll Need
Servings: 8 servings
Calories: 210kcal
Ingredients
- 1 lb chicken livers trimmed
- 4 tbsp schmaltz divided
- 2 onions sliced
- 3 large eggs hard-boiled and chopped
- Salt and black pepper to taste
Instructions
- Heat 2 tbsp schmaltz in a skillet over medium heat. Add onions and cook 12–15 minutes, stirring occasionally, until deeply caramelized. Remove and set aside.
- Add remaining schmaltz to the skillet and sear chicken livers 4–5 minutes per side, until cooked through but not dry.
- Combine livers, onions, and chopped eggs in a food processor.
- Pulse until well combined but still slightly coarse — avoid processing into a completely smooth paste.
- Season generously with salt and pepper.
- Chill at least 1 hour before serving.
Nutrition
Serving: 1serving | Calories: 210kcal | Protein: 14g | Fat: 16g | Fiber: 1g
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Health Benefits
- Chicken livers are exceptionally rich in iron, vitamin A, and vitamin B12.
- A naturally low-carb spread that needs no bread or cracker to be satisfying on its own.
- Caramelized onions contribute natural sweetness without any added sugar.