Sunday Recipe: Chopped Liver

This week’s recipe features chopped liver (pronounced “livah”) courtesy of Elizabeth!

It’s time to not be afraid of organ meats, folks. I could wax poetic on the benefits of liver alone, but I won’t. (Editor’s note: I will.) Instead, I’ll encourage you to brave this rich source of yum, starting with chicken livers (the most mellow).


  • 1 lb chicken liver
  • 4 eggs, hard-boiled
  • 1/2 red onion, diced
  • Parsley, chopped
  • Red wine vinegar
  • Schmaltz (if you don’t have this, use Kerrygold Irish butter…Jon says use bacon grease, but that’s not very Jewish, now is it.)


In a large frying pan, melt a ton of butter (or schmaltz). Seriously, use a lot. Place all the livers in the pan and fry a few minutes each side. Remove to a large cutting board. Pour some vinegar into the pan, then the onions and parsley. Cook until soft. Place in a large bowl. Using a large knife, chop the liver into tiny pieces. Place into the bowl. Do the same with the eggs. Now mix everything together. Garnish with parsley, and enjoy!

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