By Alison Roman
- Total Time
- 30 minutes
- Rating
- 4(161)
- Notes
- Read community notes
I’m just guessing here, but I feel like “chopped liver” will never be my most popular recipe. I do love to eat it, and for those who feel the same way, "Hello, nice to meet you!" It’s not much to look at, but at least one of you will become a fan after spreading this funky, savory mixture onto a salted matzo with a sprinkle of parsley and lemon juice. (I’m hoping that person is you.) It won’t keep very long (it’s best within 24 hours), but that’s why this version makes the perfect snackable amount.
Featured in: Alison Roman’s Seder Table
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Ingredients
Yield:6 to 8 servings (about 1 cup)
- 6tablespoons chicken fat or unsalted butter, melted
- 6ounces chicken livers, rinsed and trimmed of any fat
- Kosher salt and freshly ground black pepper
- 4large shallots (about 6 ounces), thinly sliced
- ¼cup dry white wine or sherry
- Flaky sea salt
- 3tablespoons coarsely chopped parsley
- Matzo, for serving
- 1lemon, halved, for squeezing
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
148 calories; 11 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 5 grams protein; 167 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Melt 2 tablespoons chicken fat in a medium skillet over high heat. Add chicken livers, spacing them out so they brown instead of steam, and season with salt and pepper. Cook, without disturbing, until browned on one side, 2 to 3 minutes.
Step
2
Using tongs or a spatula, flip livers until browned on the other side, another 2 to 3 minutes. Remove from heat and transfer livers to a plate.
Step
3
Return skillet to medium-high heat. Add 2 tablespoons chicken fat, along with the sliced shallots. Season with salt and pepper and cook, tossing occasionally, until the shallots are deeply browned and completely tender, 5 to 8 minutes. Add wine and cook until reduced almost completely (shallots will look very jammy), 1 or 2 minutes. Remove from heat.
Step
4
Finely chop livers and shallots and combine in a medium bowl along with remaining 2 tablespoons fat. Season with salt and pepper. Place in a small bowl or serving vessel and top with flaky salt and parsley. Serve with matzo and lemon for squeezing over.
Tips
- You can use thinly sliced onion (yellow or red) in lieu of shallots and neutral oil (or if not keeping kosher, butter) instead of chicken fat.
- I wouldn’t call chicken livers “easy to find,” but they are cheap and freeze well, so it’s always worth asking to see if wherever you are has them. That said, they are the bulk of this recipe, so if you can’t find them, you may want to skip it.
Ratings
4
out of 5
161
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Cooking Notes
Michael
In the tips you say if you can't find chicken liver, you may want to skip it. How can you make the dish without it and what would you use in its place?My mother also always add a hard boiled egg or 2.
Jose
As in... skip the recipe altogether.
Elizabeth-Ann
I believe that Ms. Roman means to skip the recipe entirely since chicken livers are the bulk of the ingredients list. At least, that's how I read her last sentence...
Rosenyc
I always add hardboiled egg, lots of sauteed onion, scmalttz & butter, chopped apple & brandy & though it's not traditional, I get lots of requests for the recipe.
Miriam
Look, listen. I don't "do" chopped liver. I have avoided it every time my mother has made it. However, I love Alison and I trust her and therefore I made this. I panicked and doubled the ingredients except the livers... However, I have to say, truly, this was delicious. I can't go home this year for Passover and I am very sad about it but being able to make this has brought some light to a dark time. Thank you, Alison! Highly recommend. I will make it again, with the correct amount of liver :)
New Yorker
Instead of leeks use thinly sliced onions caramelized to a nice brown. And I agree about adding a chopped hard boiled egg.
Bob
Making sure the livers are dry before adding to the fat is a must to prevent splattering.
Barbara Halpern
Yes each liver gives it a different texture and taste, all very tasty
David Lewis
This is absolutely delicious, even though my mother would have questioned the shallots (I used fresh spring ones from the farmers market) instead of red onion and she would have used the oft-mentioned hard-boiled egg. It is worth noting, for those who care, that it's delicious partly because of an amount of salt and fat that restaurant cooks use all the time, and that no sane home cook would. Fortunately, "sane" leaves all of us out.
Ann
I just drove 20 minutes to get calves liver. Why? Because that’s what my late mother used. If you grew up with your mother’s or grandmother’s recipe that is what you will love the most. I can still see my mom hand grinding the liver while the dog sat on the floor with his head going round and round as she turned the handle hoping some would drop on the floor.
Joan
I am sure this would be yummy as is, but I agree with some other commenters; I would add at lest one hard boiled egg. I usually give it a go around in the food processor (we like our chopped liver with a fine grind) and instead of adding the alcohol to the onions, we finish it off with a little Manischewitz Concord grape, right before serving.Alison, thanks for making note of keeping it kosher. I find so many recipes leave that out. Wishes for a Sweet Passover to you and all that observe.
Lszap
I'm guessing my grandmother used Crisco; certainly not butter. Any thoughts?Also - when you get a whole chicken, save and freeze the liver until you have enough.
Joan
I am sure this would be yummy as is, but I agree with some other commenters; I would add at lest one hard boiled egg. I usually give it a go around in the food processor (we like our chopped liver with a fine grind) and instead of adding the alcohol to the onions, we finish it off with a little Manischewitz Concord grape, right before serving.Alison, thanks for making note of keeping it kosher. I find so many recipes leave that out. Wishes for a Sweet Passover to you and all that observe.
Ann
I just drove 20 minutes to get calves liver. Why? Because that’s what my late mother used. If you grew up with your mother’s or grandmother’s recipe that is what you will love the most. I can still see my mom hand grinding the liver while the dog sat on the floor with his head going round and round as she turned the handle hoping some would drop on the floor.
Diane
When making chopped liver, use fresh, organic livers if you can find them. You can taste the difference.
janisani
I had chicken livers in the freezer for 3 years, and they cooked up just like fresh ones. delicious!
Jen V.
Can you use beef livers? absolutely. I’m not typically a fan of liver, but my partner loves it and pregnancy calls for iron so we tried this recipe and couldn’t believe how tasty it was. I used salted butter and white wine. Was delicious on crusty bread. I found it easiest to chop the liver alone then mix in the jammy shallots, which didn’t need chopping, really. A sprinkle of parsley and a lemon wedge on the side made for a surprisingly sexy plate of chopped liver. I’m a convert!
Richard from London
No shallots? No problem. Use white onions. I also skipped the butter and used light peanut oil. Cut down on the salt which isn’t needed given the blood in the liver. Added an apple and calvados (a single shot glass) and a chopped hard boiled egg to the mixture, and whipped everything in a food processor. Beautiful. you’ll love it.
Wayne
Chicken livers are soooo good. From the fry pan tothe plate. I add garlic to the mix.Chopped liver at get togethers, is a very popularfare.You just better get to it before I do, or you might miss out.
Deborah
You can smash this up a bit to reduce air pockets in a ramekin and pour a thin layer of fat over top; my mother made it this way in multiple small containers and it kept fine for a couple weeks; she used brandy or sherry depending on what was in liquor cabinet! Snack on...
Marjorie Adler
If this is for Passover, using butter will not fly.
David Lewis
This is absolutely delicious, even though my mother would have questioned the shallots (I used fresh spring ones from the farmers market) instead of red onion and she would have used the oft-mentioned hard-boiled egg. It is worth noting, for those who care, that it's delicious partly because of an amount of salt and fat that restaurant cooks use all the time, and that no sane home cook would. Fortunately, "sane" leaves all of us out.
Sarah H
This was a catastrophe of fat splattering all over the cooking area. Next time, I go to the deli for takeout.
Bob
Making sure the livers are dry before adding to the fat is a must to prevent splattering.
Emmanuelle
Delicious! I used Port instead of Sherry, and the flavor was great.
Chicago Dad
Solid recipe and love the bright lemon notes. My teenagers ate chopped liver for the first time and liked it!One caution — be careful not to over cook the onions. I did just a bit which caused the dish to be a little too dark (but still tasty).Also, use a food processor with the metal blade for a more creamy and classic deli-style texture.
Ken
This was absolutely delicious. I didn't have shallots so I used onion instead, cooked them for probably 20 minutes or so till nice and soft, added a good splash of sherry then let it cook down. Chopped all by hand and added butter as needed till I felt consistency was right. While it may not be the traditional recipe with chopped hard boiled eggs, have to say I prefer it this way both in terms of texture and purity of flavor. Will definitely make again for special occasions.
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