Traditional Chopped Chicken Liver

Serve this traditional Jewish dish any time of year. Schmaltz is frequently called chicken fat and is sold in kosher markets.

Serves: 8Hands-on: 15 minutesTotal: 2 hours 15 minutesDifficulty: Easy

Serves: 8


  • 1 medium sweet onion, finely chopped
  • 3 Tbsp. olive oil or rendered chicken fat (schmaltz), divided
  • 1 lb. fresh chicken livers, trimmed
  • ¼ tsp. kosher salt
  • ⅛ tsp. ground black pepper


  • Sauté the onion in 2 tablespoons oil and set aside on paper towels to drain.
  • Sauté the chicken livers in the same pan, adding an additional tablespoon of oil if necessary.
  • Either hand chop, grind, or process the livers in a food processor, making sure they are not too fine.
  • Mix the onions, livers, and salt and pepper together and chill at least 2 hours.