Serves 10
60 min
Katz's Chopped Liver
Recipe GLPR1ff66bf92644a3
This classic Jewish delicacy combines tender beef and chicken livers sautéed until golden, then finely chopped with caramelized onions, hard-boiled eggs, and rendered chicken fat. The result is a rich, flavorful spread with a smooth, creamy texture that's perfect for serving on rye bread or crackers as an appetizer or light main course.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 lb beef livers, cleaned and patted dry
1 lb chicken livers, cleaned and patted dry
1/3 cup canola oil
1 large yellow onion, thinly sliced
6 tablespoons rendered chicken fat
2 hard-boiled eggs
Kosher salt and freshly ground black pepper, to taste
Directions
Heat the canola oil in a large skillet over medium-high heat. Once the oil is hot, add the beef and chicken livers in a single layer. Sear the livers for 3-4 minutes without stirring until they develop a golden crust on the bottom, then flip and cook the other side for another 3-4 minutes. The livers should be browned on the outside and cooked through to an internal temperature of 165°F. Transfer to a cutting board and let cool slightly.
In the same skillet with any remaining fat and browned bits, reduce heat to medium and add the sliced onion. Sauté for 12-15 minutes, stirring occasionally, until the onion is deeply caramelized and golden brown. Season with a pinch of salt to help draw out moisture. Set aside to cool.
Once the livers have cooled enough to handle, chop them into small pieces and transfer to a food processor. Add the cooled caramelized onions and rendered chicken fat, then pulse until the mixture reaches your desired consistency—some prefer it chunky, others prefer it more finely chopped and paste-like.
Peel the hard-boiled eggs and grate or finely chop them. Fold the eggs into the liver mixture using a spatula or wooden spoon until evenly distributed.
Season the chopped liver with kosher salt and freshly ground black pepper to taste. Mix thoroughly to ensure even seasoning. Refrigerate for at least 1 hour before serving to allow the flavors to meld and the texture to set.
