Chopped Chicken Liver Recipe

Prepare livers

Rinse the chicken livers under cold water, pat dry thoroughly with paper towels. Trim away any connective tissue, sinew, or visible green/bile spots. Cut larger lobes in half so pieces are roughly uniform (about 1-inch pieces).

Season

Place the trimmed livers in a bowl and sprinkle with 1 tsp kosher salt and 1/4 tsp black pepper. Toss gently to coat.

Deglaze & finish

After sautéing the aromatics (see next section), add schmaltz to a wide skillet over medium heat. When melted and shimmering, add the seasoned livers in a single layer, leaving space so they sear rather than steam. Cook 2 minutes undisturbed, then flip and cook another 1 to 2 minutes until the exterior is browned but the interior is still slightly pink (internal temp ~140–145°F). Do not overcook — livers become dry and grainy. Remove livers to a plate and reserve any pan juices. Pour in 2 tbs white wine or chicken stock to the hot pan to deglaze, scraping browned bits, then add livers back in briefly to coat and warm (30 seconds). Transfer the livers and pan juices to a bowl to cool slightly.

Optional cream

If using, stir 2 tbs heavy cream into the warm livers now to add silkiness; cool 5 minutes before processing.

While prepping the livers, heat a separate large skillet over medium-low heat and add 3 tbs schmaltz (or butter). Add the finely chopped onion and a pinch (about 1/4 tsp) of salt. Cook slowly, stirring often, until the onion is deeply softened and golden — about 15–20 minutes. Lower heat if onions brown too quickly; you want soft, sweet caramelized onion rather than burnt bits.

Add the minced garlic and thyme during the last 1–2 minutes of cooking and sauté until fragrant. Stir in 1/4 tsp allspice or mace if using. Remove aromatic mixture from the heat and let cool slightly.

Combine cooled livers, caramelized onion mixture (reserve a tablespoon of onions for garnish if desired), 1 tsp kosher salt, 1/4 tsp black pepper, and 2 tbs chopped parsley in the bowl of a food processor. Pulse in short bursts until the mixture reaches a chopped, spreadable texture. For a coarser chopped liver leave some texture (6–8 short pulses). For a smoother paste, pulse longer and scrape down the sides as needed.

Check seasoning and texture. Add fresh lemon juice and up to 2 tbs cold water (a teaspoon at a time) or additional cream to loosen the mixture to your preferred spreadability. Adjust salt and pepper to taste.

Transfer to a serving dish, smooth the top with a spatula, and sprinkle with reserved onions, remaining parsley or chives. Chill at least 30 minutes to let flavors meld, or serve warm if preferred. Serve with toasted challah or rye slices.

Storage: Refrigerate in an airtight container up to 3–4 days. Bring to room temperature before serving for best texture and flavor.