Classic Jewish Chopped Chicken Liver

Caramelized onions, schmaltz, and tender livers make this classic Jewish chopped chicken liver recipe an unforgettable family favorite!

The scent of onions slowly caramelizing in schmaltz has a way of pulling me back in time. It’s the kind of smell that lingers in the walls, in the folds of a well-worn apron, in the air just before a family meal.

In my grandmother’s kitchen, Passover preparations always started early, with a rhythm and purpose that never needed explaining. She would stand at the counter, sleeves rolled up, a wooden spoon in hand, tending to the onions as if they held the key to a perfect holiday.

Among all of the dishes she made, her chopped chicken livers were a staple. They weren’t just food; they were tradition. A bowl of it would always find its place at the Seder table, served with homemade matzo that had been carefully stacked in a linen-lined basket, crisp and lightly blistered from the oven. It had a home alongside my grandma's homemade gefilte fish, which tooks days to make.

The livers, rich and deeply savory, were blended with the sweetness of those slow-cooked onions and the creamy richness of hard-boiled eggs. A pinch of salt, a dash of black pepper, and a final drizzle of schmaltz. Simple, yet perfect.

And while this dish is always a must on our Seder table, it’s never alone. After growing up in Israel, now there’s always a bowl of smooth garlic hummus nearby, its velvety texture offering a contrast to the rustic heartiness of the livers.

Rich, Savory, and Unforgettable

Over the years, our Seder spread has grown to reflect the influences of many of our friends, travels, and traditions. Now, I love setting out a dish of roasted carrot hummus alongside the livers, spreading both onto crisp matzo, layering flavors and textures in a way that feels uniquely ours.  

I remember watching my grandmother as she worked, eager to help but always a step behind her quick hands. She’d let me mash the mixture with a fork, guiding me with soft corrections, reminding me that good food comes from patience.

When we finally sat down to eat, she’d spread the chopped livers onto a crisp piece of matzo, handing it to me with a knowing look. One bite, and the richness would coat my tongue, tempered by the snap of the unleavened bread.

It reminded me that sometimes, the best flavors come from the simplest ingredients.

Though we often serve chopped chicken liver at Passover, my family also makes them for other occasions. New Year’s, birthdays, even the odd Shabbat dinner where nostalgia calls for it.

Outside of Passover, we swap the matzo for dark rye toast, the contrast between the crispy bread and the creamy livers creating something deeply satisfying. But during the holiday, matzo is the only way. It’s part of the ritual, part of the story we tell with every bite.

Like so many dishes passed down through generations, chopped chicken liver carry more than just flavor. They carry memories. They hold the laughter of past gatherings, the quiet focus of hands at work, the unspoken understanding that food is a language of its own. Now, as I stand in my own kitchen, watching my children curiously poke at the mixture, their small fingers hesitant but eager, I see the tradition unfolding once again.

One day, they’ll make this dish too, maybe for a Seder of their own, maybe just because they’re craving something familiar. And when they do, I hope they’ll remember these moments. The scent of onions in schmaltz, the clink of a spoon against a bowl, the way home can sometimes be found in the simplest bite.

Ingredients

• Chicken Livers- Good chopped liver starts with good chicken livers. They should be fresh, firm, and evenly colored. Anything with a greenish tint means the gallbladder was nicked during processing, which can turn the whole batch bitter! If you keep kosher or prefer a milder flavor, you can soak them in salted water for 30 minutes before draining and patting dry.
• Schmaltz – This is the secret to richness. Schmaltz (rendered chicken fat) isn’t just a cooking fat here, it’s flavor. If you don’t have schmaltz, duck fat works well, though the taste will be slightly different. In a pinch, neutral oil will do, but you’ll miss that unmistakable old-world richness.
• Onions – Soft, deeply caramelized onions are what give chopped liver its signature sweetness. There’s no shortcut here, you have to cook them low and slow until they melt into themselves.
• Hard-Boiled Eggs – Eggs bring a creaminess that rounds out the richness of the livers and the sweetness of the onions. I always use eggs that have been boiled, cooled, and peeled ahead of time, it makes everything come together faster. Some families skip the eggs, but for me, they’re essential. They soften the spread, making it more luscious and spreadable.

See the recipe card for full list and exact quantities.

How to Make This Classic Jewish Chopped Chicken Liver Recipe

This classic Jewish chopped chicken liver recipe is the heart of my Passover table. A dish that carries memories, warmth, and layers of flavor. Here’s how to make this recipe:

Prepare the Chicken Livers

Rinse the chicken livers thoroughly under cold water and pat them dry with paper towels. This ensures they’re clean and ready to cook.

Caramelize the Onions

Heat 2 tablespoons of schmaltz in a large skillet over medium heat. Add the onions and cook them slowly, stirring occasionally, until they’re deeply caramelized and golden brown, about 25-30 minutes. Be patient here, the onions need time to develop their sweetness, and this step is key for the dish’s flavor.

Cook the Chicken Livers

In the same skillet, add the remaining tablespoon of schmaltz and turn the heat up to medium-high. Add the chicken livers in a single layer (cook in batches if necessary). Sear the livers until they’re browned on both sides but still slightly pink in the center, about 2-3 minutes per side. It’s important not to overcook them, as you want them to remain tender and juicy.  

Cool the Mixture

 Transfer the cooked livers and onions to a large bowl and let them cool for about 10 minutes. The flavors meld together during this brief resting period, making the livers even more savory and tender.

Chop or Pulse for Texture

 For a traditional, coarser texture, use a sharp knife and chop the liver mixture and hard-boiled eggs by hand on a wooden board. This method maintains the rustic, chunky feel that makes this dish so comforting.

If you prefer a smoother texture, you can pulse the liver mixture and hard-boiled eggs in a food processor 8-10 times, just until everything is combined but still has some texture. Don't puree! The slight chunks give the dish its hearty feel, something I always remember when eating it at family gatherings.

Season Time

Add salt, pepper, and fresh lemon juice to the mixture. Stir well and taste, adjusting the seasoning if needed. The lemon juice brightens the rich livers, making each bite balanced. Once everything is well mixed, refrigerate the chopped liver for at least 2 hours, or overnight, so the flavors can develop.

Serve and Enjoy!

Once chilled, serve the chopped chicken liver at room temperature with matzo, rye bread, or fresh vegetables. The crunch of matzo or the heartiness of rye bread perfectly complements the richness of the livers. If you like, garnish with a sprinkle of chopped parsley for a burst of color and freshness.

Storage

Once you’ve made your chopped chicken liver, you can store them in an airtight container in the refrigerator for up to 3 days. If you’re looking to store them for a longer period, you can freeze the chopped chicken liver for up to a month. Just place them in an airtight container or freezer bag, making sure to remove as much air as possible. When you're ready to enjoy them again, simply thaw them in the refrigerator overnight and serve at room temperature.

What to Serve with this Classic Jewish Chopped Chicken Liver

Chopped chicken liver is a recipe that’s both rich in tradition and comforting, perfect for any Jewish celebration. To balance its deep, savory flavors, consider pairing it with something light and fresh. A crisp salad, like my Classic Israeli Chopped Salad would provide a refreshing contrast.

If you're serving this dish for Passover, nothing quite beats pairing it with Matzo Brei. The crispy, egg-drenched matzo is a perfect base for spreading the rich chicken liver, creating a satisfying contrast in textures.

For those looking to elevate the meal with something more substantial, Pan-Fried Sockeye Salmon pairs wonderfully. The flaky, mild fish balances the richness of the livers, offering a light but satisfying counterpart. And lastly, serving this Jewish deli with some Paprika Potatoes and Mushrooms would offer a smoky, hearty touch that complements the savory chicken liver, making for a well-rounded meal.

Recipe