Jewish-style chopped chicken liver

One of the best dishes ever must be traditional Jewish chopped chicken liver! I always feel like I’m in my childhood kitchen when I cook it. Several points to consider if you plan to prepare this dish. 

The distinctive savory-sweet flavor of Jewish chopped liver is provided by caramelized onions. Take your time caramelizing the food. Give it the attention it need. After all, the rewards of excellent things are worth the wait.

Ingredients required to create traditional Jewish chopped chicken liver include:

Ingredients: 1/4 cup Schmaltz, 1 1/2 pounds of chicken livers
2 Onion
5 Eggs Black pepper Salt
2 tbsp. of parsley
12 cup Gribenes are optional.

Making Traditional Jewish Chopped Chicken Liver: Steps

SET UP THE LIVES

Step 1 of the recipe for traditional Jewish chopped chicken liver
Remove any tough liver, tendons, or discolored meat by cutting them out.

SATÉ HALF THE LIVERS

Step 2 of the recipe for traditional Jewish chopped chicken liver
In a big cast iron skillet or pan, melt 2 tablespoons of schmaltz over medium heat. Cook the chicken livers from half the chicken in a pan for three minutes on each side. Halfway through cooking, liberally season with salt and pepper.

PUT A BOWL OF COOKED LIVER INTO

Step 3 of the recipe for traditional Jewish chopped chicken liver
Place the livers in a mixing bowl with the remaining schmaltz from the pan after they are firm to the touch and have a golden exterior.

STEP 4 of the recipe for Traditional Jewish Chopped Chicken Liver: COOK THE REMAINING LIVERS
Repeat the procedure with the remaining livers and 2 more tablespoons of schmaltz.

FILL THE SKILLET WITH THE ONION

Step 5 of the recipe for traditional Jewish chopped chicken liver
To the schmaltz liquids in the skillet, add 2 big onions, thinly sliced. Over medium heat, sauté the onion covered for 10 minutes without stirring.

BAKE THE ONIONS IN CARAMEL

Step 6 of the recipe for traditional Jewish chopped chicken liver
Set the thermostat to low. The skillet’s cover should be removed. To caramelize the onions, heat them for a further 30 to 40 minutes after stirring.

Step 7 of the traditional Jewish recipe for chopped chicken livers: ADD ONIONS
Add the browned onions to the mixing bowl with the livers. Add 12 cup of gribenes and 4 of the chopped hard cooked eggs (if using). Use a lot of salt and pepper to season.

SCRATCH THE LIVER
Step 8 of the recipe for traditional Jewish chopped chicken liver
With a knife, mince the liver mixture until it resembles a loose pâté.

SEASON

Step 9 of the recipe for traditional Jewish chopped chicken liver
Once the liver has been sliced, taste it. To taste, add salt or pepper to adjust the seasoning.

Step 10 of the recipe for Traditional Jewish Chopped Chicken Liver is to chill the liver in the fridge before serving.

SERVE
How to provide Jewish-style chopped chicken liver
Add the last hard-boiled egg and finely cut parsley as garnish. Serve on rye, matzo, or with crackers.

One of my favorite recipes from my youth was traditional Jewish chopped chicken liver! Every time I prepare it, I’m taken back to my childhood home and our little kitchen. Don’t forget to come back here after using it and leave a comment to let me know what you thought!