Fluffy Chopped Liver

Name: Fluffy Chopped Liver
Prep time: 15 min
Cook time: 60 min
Total time: 105 min
Yield: 12
Cuisine: Jewish
Ingredients: 2 pounds chicken livers, best quality; 5 tablespoons chicken fat, divided; 2 pounds red onions, finely diced; 8 large eggs, hard-boiled and chopped; 3 tablespoons fresh parsley, finely chopped; Kosher salt and freshly ground black pepper to taste; Crisp lettuce leaves for serving; Thick-cut rye bread for serving

Recipe GLPR0efe82dfe713a4

Jewish

Appetizer

105 min

228 cal

Servings: 12

Oven

Stovetop

SNAP eligible

A classic Jewish delicacy made from tender roasted chicken livers combined with caramelized red onions, hard-boiled eggs, and fresh parsley. The livers are coarsely chopped to maintain an airy, fluffy texture. Serve chilled on crisp lettuce leaves with thick slices of rye bread for a traditional appetizer or light main course.

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Ingredients

2 pounds chicken livers, best quality

5 tablespoons chicken fat, divided

2 pounds red onions, finely diced

8 large eggs, hard-boiled and chopped

3 tablespoons fresh parsley, finely chopped

Kosher salt and freshly ground black pepper to taste

Crisp lettuce leaves for serving

Thick-cut rye bread for serving

Directions

Preheat your oven to 375°F. Arrange the chicken livers in a small roasting pan, drizzle with 4 tablespoons of melted chicken fat, and season generously with kosher salt and freshly ground black pepper. Roast for approximately 30 minutes until the centers are no longer pink and the livers reach an internal temperature of 165°F. Remove from the oven and set aside to cool slightly.
While the livers roast, heat the remaining 1 tablespoon of chicken fat in a large sauté pan over medium heat. Add the finely diced red onions and cook slowly for 20-25 minutes, stirring occasionally, until the onions become very soft and lightly caramelized. Season with kosher salt and freshly ground black pepper to taste. Set aside.
Place the cooled roasted livers in a food processor. Using the pulse function, pulse 10-12 times until the livers reach a coarse, granular consistency. Do not over-process—you want a chunky texture, not a smooth purée.
Transfer the coarsely chopped livers to a large mixing bowl. Add the sautéed red onions, chopped hard-boiled eggs (reserving about 1/2 cup of chopped eggs for garnish if desired), and the fresh chopped parsley. Gently fold everything together with a wooden spoon or plastic spatula, being careful not to compress the mixture and lose the fluffy texture. Season to taste with additional kosher salt and freshly ground black pepper.
Cover and refrigerate the chopped liver mixture until ready to serve, allowing at least 1-2 hours for the flavors to meld and the texture to set.
To serve, scoop the chilled chopped liver onto crisp lettuce leaves, garnishing with the reserved chopped eggs if desired. Serve with thick-cut slices of rye bread on the side.

Comments

Grocery List Plus Editorial Staff4.25

Chicken liver, egg, and rye bread are all available at Harris Teeter, Food Lion, and Kroger throughout Charlotte with no special stops needed. The stated 105 minutes is honest for a recipe that requires simmering liver, careful whipping for fluffiness, and proper chilling; expect it to land close to that if you're not rushed. At roughly $1.25 per serving, this is genuinely economical—chicken liver and chicken fat are budget-friendly proteins—and it holds beautifully in the refrigerator for several days or works sliced on rye as a make-ahead appetizer or lunch. The caveat is that this is not a weeknight dish: it demands your attention for texture, it's fussy in a way that matters (overworking or underseasoning flattens it), and while it suits the Jewish-American and general Southern kosher traditions where chopped liver belongs in the meal rotation, it's polarizing as a household dish.