Chopped Liver (Jewish Deli Style)

Ingredients

Contains egg. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Start the hard‑boiled eggs: place eggs in a saucepan, cover with cold water by 1 inch, bring to a gentle boil, then reduce to a simmer and cook for 10 minutes.

   10 min
2. 2

   Transfer eggs to an ice bath and cool until easy to handle.

   10 min
3. 3

   While eggs cook, render the schmaltz: chop the chicken skin and fat into small pieces and put in a small skillet over low heat.

   Use low heat so the fat slowly melts and the skin crisps without burning.

   1 min
4. 4

   Render until the fat has melted and the skin pieces are golden and crisp, about 25 minutes; strain off the liquid fat into a small bowl and reserve the cracklings if desired.

   25 min
5. 5

   In a large skillet over medium heat, add 2 tablespoons of the rendered schmaltz (or neutral oil) and the thinly sliced onion.

   1 min
6. 6

   Cook the onion, stirring occasionally, until deeply golden and caramelized, about 15 minutes; reserve half of the onions for folding into the finished spread and keep the rest for processing with the livers.

   Lower the heat if the onions start to brown too quickly; patience builds flavor.

   15 min
7. 7

   Pat the trimmed chicken livers dry and season with 1 teaspoon kosher salt and the black pepper.

   2 min
8. 8

   Increase the skillet heat to medium‑high, add 1 tablespoon schmaltz, and sear the livers in a single layer until browned outside but still slightly pink inside, about 3 minutes per side (work in batches if needed).

   6 min
9. 9

   If using, deglaze the pan with the brandy or sherry and let the liquid reduce for 30–60 seconds, scraping up browned bits; remove the pan from heat.

   1 min
10. 10

    Place the seared livers and the reserved half of the caramelized onions into a food processor and pulse in short bursts until the mixture reaches a coarse, chopped texture—do not overprocess into a smooth paste.

    Pulse 6–8 times and check texture; you want visible bits for classic chopped liver mouthfeel.

    2 min
11. 11

    Transfer the liver mixture to a bowl, fold in the chopped hard‑boiled eggs and the reserved raw caramelized onions, taste and adjust seasoning with the remaining ½ teaspoon salt and more pepper if needed.

    5 min
12. 12

    Cover and chill the chopped liver for at least 30 minutes so the flavors meld and the texture firms up.

    30 min
13. 13

    Before serving, let the chopped liver sit at room temperature for 10 minutes, garnish with minced chives or scallions and, if you rendered cracklings, sprinkle a few on top.

    10 min