DISH RESEARCH · Dish
chopped liver
Also known as: chopped liver (dish)
A coarse Ashkenazi Jewish spread of broiled chicken livers, schmaltz, onion and hard-boiled egg.
About chopped liver
Chopped liver is an Ashkenazi Jewish appetiser and deli staple. This profile fixes Serious Eats' chicken-liver and schmaltz version.
It is deeply savoury and rich, with sweet cooked onion, pepper and the rounded poultry flavour of schmaltz.
The spread is moist and coarse rather than silky, with a soft, crumbly texture from liver and hard-boiled egg.
Allergens in this recipe
Contains: Egg.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in chopped liver
Classic Jewish Chopped Chicken Liver.
- Chicken liversRich savoury base
- SaltSeasoning
- SchmaltzTraditional rendered chicken fat for cooking and moisture
- OnionSweet savoury aromatic
- Hard-boiled eggsSoftens and binds the chopped spread
- Black pepperPeppery seasoning
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Chicken livers:
- Salt:
- Schmaltz: . Homemade schmaltz preparation varies and remains a compound formulation.
- Onion:
- Hard-boiled eggs:
- Black pepper:
Recipe-specific unresolved details
- Schmaltz is a prepared rendered-fat ingredient whose exact homemade or commercial formulation may vary.
Origins & food traditions
Chopped liver developed in Ashkenazi Jewish communities and was historically made with goose or other livers. The selected modern classic uses chicken liver and schmaltz without claiming that every community uses the same liver or method.
Countries
- Jewish Diaspora
Cuisines & regions
- Ashkenazi Jewish Cuisine