Mirj’s Heart-Attack-On-A-Plate Chopped Chicken Liver

Mirj’s Heart-Attack-On-A-Plate Chopped Chicken Liver

  • Prep Time: 10 mins
  • Total Time: 1 hrs 10 mins
  • Servings: 8

    • About This Recipe

    “This is my locally famous chopped liver. It’s definitely not healthy, but it is really good. I have been promised kingdoms and children have been named after me because of my chopped liver. ;-)”

    Ingredients

  • 1lbchicken liver
  • 3largeonions
  • 1/4 cupoil( for frying)
  • 4hard-boiled eggs, peeled
  • salt and pepper

    • Directions

  • Cook the livers until done in any way you prefer.
  • I grill them under the broiler.
  • Chop the onions medium-coarsely and fry in the oil until browned, but not burnt.
  • You have to babysit the onions, constantly stirring, so they don’t burn.
  • This can take some time, pull up and chair with a good book, or do other things but keep an eye (and nose) out for the onions.
  • With the steel knife, grind the livers in a food processor.
  • Add the hard-boiled eggs and give it another whirl until they are incorporated with the liver.
  • Add the onions and any extra oil from the bottom of the pot.
  • Scrape every last bit of onion into the food processor bowl, this is where the major flavor comes from.
  • Add salt and pepper to taste.
  • You can also add any other spices that you like, but this detracts from the traditional flavor of Jewish chopped liver.
  • Whirl everything around in the food processor until it reaches the consistency you want.
  • Some people prefer it coarse, some like it very fine, almost pate-like.
  • Scrape the chopped liver into a serving bowl and chill in the fridge for at least 2 hours.
  • Serve with crackers or challah.
  • Try to avoid the temptation to just shovel it into your mouth with a spoon directly from the bowl.

    • Reviews

  • “I can understand why your chopped liver is so famous. I would give this recipe 6 stars if I could. My husband is eating it out of the dish with a spoon. Thank you for sharing this recipe. I have to get back to the kitchen before he eats it all !”

  • “I would give this 10 stars if I could.I love it :)Thanks for another great recipe.I made Challah from scratch and the 2 went together perfectly!”

  • “Use schmaltz..it’s not that hard to make and makes all the difference in the world.”

  • “Have people who shy away from chopped liver spent too much time with that gummy gray stuff which is, admittedly, very unappetizing?This chopped liver is different by light years!It has dimension, texture, and identifiable flavors, and looks as good as it tastes.Our only changes to this great recipe are using one onion per pound of chicken liver (we usually make two pounds) and do everything with rendered chicken fat.We also add about 1/4 cup of Madiera to get the consistency just right.Don’t process it too much – you want to see the browned bits of onion and taste the occasional chunk of liver.What a delicious treat!Thanks, Mirj …. I need to make some again very soon!”

  • “Wonderful, traditional recipe. I reduced the eggs to 2, just our personal preference. Served on a lettuce leaf, garnished with cherry tomatos, and alongside some challah for shmearing… My guests just loved it. Thanks Mirj”

  • “Yeah!First time I made chopped liver! I broiled the livers too.I used a mini chopper so I needed to split the liver, etc. into 2 batches and then I combined them in a bowl.Really need to learn to use my big Cuisinart food processor.I used chicken fat instead of oil because I had it in the freezer so this really is the heart attack special. Used 1 tsp. kosher salt.This is delicious and I am so proud of myself.Thanks for a great recipe Mirj! PS – my Dad said “this is truly excellent!” I am going to make this for all the holidays!!! Everyone raved!”

  • “Perfect recipe. I cut the onions in half then into thin-ish half rings and cooked them in shmaltz. Everything else I did as stated. Thanks for posting. This made our Shabbat extra special :)”

  • “Fabulous !My entire extended family said it is the best chopped liver I’ve ever made.Broiling the liver was great, I hadn’t done that before.It’s so much easier than pan frying.I use schmaltz to fry the onions, which give a great flavor !Thanx Mirj.”

  • “Mirj, another winner!My recipe is identical, but I fry the liver on top of the onions once they are soft. , so all the flavors mesh; then I throw it in the processor with the eggs. I’ve been using much less oil these days and making recipes work, and this was no exception. I used 1tbsp of oil,and fried the onions gently, and when I added the livers, I didn’t need any more oil since the livers added juice to the pan. The taste was the same as it always was, and the NI changes dramatically. I hope more people try this recipe! Lovely!”

  • “Lovely, Mirj, and not at all a “heart attack on a plate”!! I made the (so easy) recipe as it stands, except made it a little un-kosher by frying the onions in a mixture of olive oil and butter. I also added a glug of medium sherry and a little balsamic vinegar to the livers (fried in olive oil). It’s a lovely recipe, and so easy, but I think maybe I should have added a few extra flavours such as nutmeg and garlic. I used sea salt flakes and coarse black pepper. And I’m going to warm it up so we can have it as the main meat dish tonight, with ciabatta toast and fresh veggies, and salad. Thanks!!!”

  • “This is delicious… thanks Mirj.”

  • “This was AMAZING!! Wish we had more occasions to make it. I followed the recipe as written and I can’t believe how wonderfully it came out.
    Thanks so much for posting!!”

  • “Yep!It’s true…this is a great chopped liver!I pan fried the livers and then cooked the onions in the same pan to get all the flavor.Don’t make any changes…this is great as written!Thanks so much Mirj!”

  • “If you use a good fat to fry it in (ghee, coconut oil or bacon fat) this is a fantastic recipe!”

  • “Yeah, this is the one.I didn’t even have to make it to know.By the way, read Weston Price; it’s extremely healthful.Tomorrow I will attempt to get some chicken skins from the market before they throw them away.”A” plus plus plus plus.”

  • “This is the best chopped liver I’ve ever eaten.It was a winner from the first time.The only thing I did differently is that I sauteed the livers in bacon fat and then drained them.Outstanding.”

  • “All the ingredients for the best chopped liver however the ultimate chopped liver is my mothers, mine a close 2nd. 1st After frying and don’t forget spicing your onions until browned, remove them and then fry your livers in the same oil adding more if required until extremely well done ensuring you spice well (easy on the salt) Kosher Liver can already be salty. Although I use fresh garlic for everything, Only granulated garlic for chopped liver. The other trick is to us a meat grinder rather than a processor and alternate your additions absolutely including all of the pan oil and drippings. The texture absolutely affects the taste!! Never add sugar, ewww!!!! Let it cool for a few hours for the flavours to come together and enjoy. We make about 12lbs at the holidays!!! Nice to see some bullabustas out there!!!!”

  • “This dish is phenomenal!!! I never had chicken liver before meeting my jewish husband, and it is one of those foods I can’t have just once a year. I love the onions in this recipe, and process it to a pate. Served it in a bread bowl for New Years, and willbe bringing it to Easter dinner with my family. This time I will try the broiler method of cooking the livers. I canot wait!!!”

  • “This is fantastic!Thank you Mirj!”

  • “This was absolutely wonderful and unlike the store bought versions there was no added sugar, all that sweetness comes from the onions. We served this on some nice home made crusty challah and it was delicious. Of course it made enough to serve an army so although I’d love to make it more often I and my DH can’t eat it all by ourselves but definitely when you have a houseful, it’s great to serve this as a pate with some crackers or bread.”

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