Ina Garten Chopped Liver – Rich, Traditional, and Packed with Flavor
Chopped liver is a traditional Jewish spread made from cooked chicken livers blended with caramelized onions, hard-boiled eggs, and schmaltz (chicken fat) or oil. Ina Garten’s version stays true to the rich tradition but keeps the preparation simple and accessible.
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Sautéing + Blending
- Cuisine: American
Ingredients
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1 pound chicken livers, cleaned and trimmed
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3 tablespoons schmaltz (chicken fat) or olive oil
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2 medium yellow onions, thinly sliced
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4 large hard-boiled eggs, peeled and chopped
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1 teaspoon kosher salt (plus more to taste)
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½ teaspoon freshly ground black pepper
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1 tablespoon brandy or cognac (optional, for flavor depth)
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Fresh parsley, for garnish (optional)
Instructions
In a large skillet, heat 1 tablespoon of schmaltz or olive oil over medium heat. Add the sliced onions and sauté for 8–10 minutes, stirring occasionally, until golden and caramelized. Remove and set aside.
In the same skillet, add the remaining schmaltz or oil. Increase the heat to medium-high. Add the cleaned chicken livers and sauté for 5–7 minutes, turning occasionally, until they are browned outside but still slightly pink inside. Do not overcook.
Transfer the cooked livers and onions to a food processor. Add the chopped hard-boiled eggs, salt, pepper, and brandy (if using). Pulse until you achieve your desired texture—some prefer it smoother, while others like a coarser spread.
Spoon the chopped liver into a serving bowl. Cover and refrigerate for at least 2 hours to allow the flavors to meld.
Before serving, garnish with chopped parsley if desired. Serve chilled or at room temperature with crackers, matzo, or toasted bread.