Gehockte Leber
Thisforspeisis so simple and straightforward that it is underappreciated as the gourmet dish it really is. My general rules for making chopped liver are:
1. Use only chicken liver to make this dish. Do not use beef or calf liver. Their flavors are too strong.
2. Useschmaltz.Do not substitute oil or any other fat. If you are concerned about cholesterol, eat chopped liver less often, but eat the uncompromised version. Anyway, the amount ofschmaltz每部分切肝在这个食谱equivalent of no more than one pat of butter.
3. Chop all the ingredients by hand rather than by machine. Chopped liver should not look like a puree or a pâté. In texture it resembles French pate du campagne or the Quebecois rillets du gran'mère, coarse and rustic.
4. Eat it in small portions — it is very rich — and make it only for special occasions. Then you eat it less often and enjoy it more when you do.
Ingredients
Step 1
Preheat broiler to 500°. Broil livers on broiler rack 4 inches from the heat source for 3 minutes on each side. Remove from the oven and finely chop livers.
Step 2
Melt 6 Tblsp.schmaltzin skillet and sauté onions over medium/low heat until soft and just beginning to brown. Add chopped liver pieces and sauté 1 minute more. Remove from heat.
Step 3
Pour contents of skillet into a mixing bowl. In a separate bowl, chop the eggs and add them to the liver mixture. Mix in the salt, pepper, andgribenes(if using). Mix everything together until well blended. Chill at least 3 hours in the refrigerator before serving.
Step 4
Serving Suggestions: Serve small portions of chopped liver garnished with kosher dill pickles andpickled beet slicesduring the winter. Garnish the liver with fresh tomato and English cucumber slices in the summer.
Step 5
A medium-dry white wine, such as chardonnay, goes very well with chopped liver. So does a white zinfandel.
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Reviews (44)
Back to Topi know this is crazy, but i'm going to leave a review without having actually made the chopped liver as per the recipe. this is by far the best recipe for chopped liver i have ever read. it has a nice amount of schmaltz -- someone knew what they were doing! even the right amount of onions. of course, i'm going by my own recipe, and this one is almost exactly the same.
hollisevon
Vero Beach, FL
9/16/2015
This is perfection. Search NO MORE. I've made this exact recepie at least a dozen times and each time EVERYONE WANTS THE RECEPIE. To think i found it here instead of in a jewish cookbook is comical, however all my favoite recepies for Passover, or most other Jewish Holidays have come from here, Bon Appetit or my Hadassah cookbook. Im a pro--this is total perfection. I just grate the eggs with a hand grater on larger hole. Eggs should only simmer for hard boiled 15-17 min, no longer. Bon Appetit! Oh most importantly--U MUST USE SCHMALTZ! If you run out add a little butter, but it will NOT be as perfect if its only butter. Listen--you're only making this 1x maybe 2x a year--so make it correctly--its not like you're using SCHMALTZ all year long. Chicken thighs seem to have the most fat.
faithlondon
Trumbull, CT
1/4/2015
I was reviewing several recipes online for chopped liver and I decided to try this one based on all of the great reviews. I'm so glad I did. I didn't use gribenes but I did make sure to season it well with salt and pepper. Also., I did use the food processor as I prefer smooth chopped liver.I made a double batch and brought half of it to the annual family Hanukah party. It was such a hit with those people who like chopped liver. No one could figure out what made it so good until I told them I used schmaltz. By the way, schmaltz is getting harder to find in my area, even in kosher store and sections of grocery stores, so you may want to start reserving the fat from the chickens you make so you have enough on hand to make this. It's worth the amount of fat for the few major Jewish holidays.
ashbee
Boston, MA
12/20/2014
Because of cholesterol issues, I only make this at Passover, but it is worth the wait! This is a delicious chopped liver, and I look forward to Passover so I can have some!
Judayre
2/10/2012
This is a good classic recipe. I find that I CAN make it in the food processor if I am very careful to pulse only a few times, so the texture remains course. (It helps if you process the cooked onions and cooked liver separately and then combine.) I want to add some serving ideas. Spread on rye bread for a sandwich, or on one side of a sliced turkey or chicken sandwich. Use as dip with crackers, or cucumber slices, or (my favorite) on a big juicy stalk of celery. My mom used to serve it on some iceberg lettuce leaves. I'd roll up the leaf and eat it - like a dolma. Delish!
kugelmaker
Oregon (orig. Long Island)
9/19/2010
Thanks heaps. I grew up in New Jersey Philly area and spent nine years living in NYC in my 20's to mid thirties. Have been in the Dallas area now for 20 years and I've never seen chopped liver at any store or on any menu here. That is why I use your recipe to treat myself once in a while. Gentile - ly.
njbruce
1/16/2010
No different from any other "recipe" for chopped liver, all of which comprise livers, onions, eggs, salt and pepper, and minor additions. (Dear Minnetonka: "frozen chopped onions"??? You can buy schmaltz and gribenes, but can't chop fresh onions? FROZEN onions????? Pathetic.)
John
Georgetown, DC
1/12/2010
My go-to schmaltz recipe. Adding gribenes is a revelation. But Jewishmama, butter? Oiy!!!
SadieSalome
NY, NY
9/14/2009
I'm sorry I didn't read this recipe before I read "Grandma's Chopped Liver" and left my comments on that one. I also use 1 lb chicken livers, but I fry them in schmaltz, not broil. I use 1 bag frozen chopped onions (saves a lot of time) and fry them in schmaltz and 3 eggs per lb of livers. I don't add pepper or gribenes. I PULSE each one individually in the food processor and mix in the salt last. Fabulous.
Anonymous
Minnetonka, MN
9/9/2009
Too formal, My recipe is as follows: depending on how many at the sedar and how many will be taking chopped liver home. 4 containers of store bought livers. chop one onion per container saute in either schmaltz (best) or 1/2 stick of butter per container. Saute till livers are done When cool pulse in a food processor till coarse cook hard boiled eggs one egg per container (more if you want copped liver to be stiffer) cool eggs and chop Add eggs to chopped liver and add salt and pepper to taste. Refrigerate a few hours (I cool overnight)
jewishmama
Mahopac, NY
4/7/2009
how do you use the meet grinder. This sounds like my moms recipe and I want to make it for my day. My mother recently passed and I never learned it. She use a meat grinder.
themaninblack
1/5/2009
yummy
koyel_abraham
11/6/2008
Its the most yummy liver recipe.
Anonymous
nyc
11/6/2008
My grandmother has been gone for over 10 years, and my mom never learned to make chopped liver. I was having my mom over for Rosh Hashanah and wanted to surprise her with chopped liver. I found this recipe and it sounded just like my grandmother's. The only change I made was that I did use a meat grinder, because I know that's what she did. It tasted EXACTLY like my grandmother's chopped liver! I can't thank you enough for a great recipe, and wonderful memories of my childhood dinners at Nana's!
Emm781
Newton, MA
10/1/2008
Thank you from the bottom of my heart for this recipe. I grew up in suburban Miami, FL and was very fortunate to have wonderful Jewish friends who fed me delicious cuisine. I have always loved chopped liver and when I lived in Chicago for 10 years, I was deeply happy. I am now living in Macon, GA (don't even ask!) and I would have to drive at least 90 miles into the Atlanta area to find anything remotely like a lovely Jewish deli. Thank you again for giving this wonderful secret to us all.
thistle809
Macon, GA
9/25/2008
