Katz's Chopped Liver

Bring the bold, savory flavors of a New York deli straight to your table with Katz's Chopped Liver—a classic Jewish comfort food that's rich, creamy, and utterly satisfying. This iconic dish combines sautéed chicken livers, golden caramelized onions, and hard-boiled eggs, all blended to a texture of your choice, from smooth pâté to hearty and rustic. Infused with the optional depth of schmaltz (rendered chicken fat) and a hint of garlic, this recipe is perfect for those seeking authentic Old World flavors. Ideal as a spread or appetizer, it’s best served chilled or at room temperature, paired with rye bread, crackers, or crisp cucumber slices. Whether you're preparing for a holiday table or simply craving a nostalgic treat, Katz's Chopped Liver is the ultimate comfort food to savor.

Nutriscore Rating: 50/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 6

Ingredients

• 500 grams Chicken livers
• 60 grams Unsalted butter
• 2 medium Onions, finely diced
• 4 large Hard-boiled eggs
• 3 tablespoons Schmaltz (rendered chicken fat, optional)
• 1.5 teaspoons Salt
• 0.5 teaspoons Black pepper
• 1 clove Garlic, minced (optional)
• 2 tablespoons Parsley, chopped (for garnish)

Directions

Step 1

Start by cleaning the chicken livers. Rinse them under cold water and remove any visible connective tissue or membranes. Pat them dry with paper towels.

Step 2

In a large skillet, melt 30 grams of butter over medium heat. Add the finely diced onions and sauté them for 8-10 minutes until they are golden and caramelized. Remove the onions from the skillet and set aside.

Step 3

In the same skillet, add the remaining 30 grams of butter (or schmaltz if you are using it) over medium heat. Add the chicken livers to the skillet and cook them for 4-5 minutes per side, ensuring they are lightly browned on the outside but still slightly pink in the center. Do not overcook.

Step 4

Once the chicken livers are cooked, remove them from the skillet and let them cool slightly for 5 minutes.

Step 5

In a food processor, combine the cooked livers, caramelized onions, hard-boiled eggs, salt, pepper, and optional garlic. Pulse the mixture until it reaches your desired texture—some prefer a smooth pâté-like consistency, while others like it chunkier.

Step 6

Taste and adjust seasoning, adding more salt or pepper if needed. If the mixture seems too dry, add a small amount of schmaltz or butter to moisten.

Step 7

Transfer the chopped liver to a serving dish or container. Cover and refrigerate for at least 2 hours to allow the flavors to meld together.

Step 8

Before serving, garnish with freshly chopped parsley. Serve chilled or at room temperature with rye bread, matzo crackers, or cucumber slices.

Nutrition Facts

Serving size	(1115.2g)

Amount per serving	% Daily Value*
Calories	2324.3

Total Fat 198.6g	0%
Saturated Fat 73.7g	0%
Polyunsaturated Fat 22.8g
Cholesterol 2568.9mg	0%
Sodium 9070.3mg	0%
Total Carbohydrate 45.7g	0%
Dietary Fiber 7.5g	0%
Total Sugars 19.3g
Protein 93.6g	0%

Vitamin D 400IU	0%
Calcium 288.9mg	0%
Iron 30.7mg	0%
Potassium 1592.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 76.2%

Protein: 16.0%

Carbs: 7.8%