Classic Chopped Liver

📍 Where this dish comes from: Upper West Side, Manhattan, New York City · Zabar’s
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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

Classic Chopped Liver

Chicken livers and deeply caramelized onions blended smooth with hard-boiled egg, the definitive Jewish deli spread.

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Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Course: Appetizer

Cuisine: Jewish

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

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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.