Chopped Liver Recipe

My grandmother was an amazing cook and introduced me to foods I’d probably never try, like this chopped liver recipe! It’s the BEST chopped chicken liver ever; once you know about her secret ingredient.

chopped liver in a bowl with corn thins on a plate

Chopped Chicken Liver

Now, liver can be polarizing. Personally, I could do without beef liver, but there’s something special about my grandmother’s chopped chicken liver recipe that mellows the flavour and makes it so delicious. It definitely won me over! And with my grandmother’s tips and tricks, it may win you over too.

Chopped Chicken Liver Recipe

Since I’m the only one that eats this chopped liver in our household, I make far less than the amount in the recipe. Although, it does freeze well. If you make the full recipe, you’ll be cooking the chicken liver in batches.

Cook the liver in the fat. Schmaltz is best if you can find it, or save the fat from chicken soup (see stock up on chicken soup with a pressure cooker).

Chicken livers cooking in a pan

Don’t undercook the chicken liver. Some like to leave it rare or pink in the middle, but it’s best to use a thermometer to test for 165 degree doneness. We can’t vouch for any of these thermometers on Amazon*, but we love our Thermapen. It’s pricey, but you only have to buy it once; we prefer to invest in great equipment.

Thermapen with Silcone Boot

Thermapen with Silcone Boot

On the other hand, overcooking can leave the liver dry, so keep an eye on it. By the way, if you like to eat chicken liver straight up, try this recipe for how to cook chicken livers.

My sister buys pre-broiled chicken livers at a butcher so she only needs to sauté for a minute or so on each side.

Cooked chicken livers cooling in a bowl

While that’s cooling in a bowl, cook the second batch, then the onions. Also hard boil the eggs.

Onions in a pan

Secret Ingredient

Now here’s the part I totally forgot when making this recipe in the past. Luckily my sister set me straight, because that missing ingredient is key to making it taste just like my grandmother’s chopped liver! Boil a chicken breast and chop it with the rest of the ingredients. If you can time cooking the chicken when you’re making chicken soup, all the better (see stock up on chicken soup with a pressure cooker or chicken soup with matzo balls gluten free). You’ll kill two birds with one stone, so to speak.

Chop Cooked Ingredients

Chop all ingredients in a food processor. Again, don’t forget the chicken breast like I did. It’s the secret to making this less ‘livery’ and an absolutely delicious paté to spread on bread or crackers!

Eggs and chicken liver in a bowl before making into chopped liver

Serve it on bread, toast or crackers and garnish with more chopped egg or parsley.

chopped liver in a bowl surrounded by corn thins on a plate

Me? I like it simple. And, I’m a salt-a-hollic, so I spread it onto a corn thin and sprinkle with more salt.

By the way, that perfect bite is courtesy of years of braces 😉.

Did your grandmother have ways of making food you wouldn’t normally eat delicious too?

Hand holding chopped liver on a corn thin with a bite taken out of it

My grandmother’s chopped liver recipe

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Chopped Chicken Liver Recipe

Course Appetizer
Cook Time 24 minutes
Servings 4 cups


  • 1 1/2 pounds chicken livers
  • 1/4 cup schmaltz or oil divided
  • 2 large onions chopped
  • 5 hard boiled eggs peeled and quartered
  • Salt and pepper to taste
  • 1 Cooked boneless, skinless chicken breast boil it separately or in chicken soup if making
  • 2 tbsp Chicken soup (optional) Optional: add a few tablespoon of chicken soup to loosen up the mixture if desired


  • Hard boil the eggs (usually about 8 minutes). Let cool and peel, then cut into quarters. Prepare the livers by cutting off any tough pieces or tendons. I use kitchen sheers for this step.
  • Add 2 tbsp schmaltz or oil into a large cast iron or nonstick skillet and melt over medium heat. Put half of the chicken livers into the skillet and fry them for 3 minutes on each side (about 6 minutes total). Season the livers with salt and pepper as they are cooking.
  • Livers should still be slightly pink on the inside after browning. Don’t overcook or they will dry out.
  • Transfer into a medium mixing bowl. Do the same with the remaining livers and transfer to bowl.
  • Now add the onion to the empty skillet (no need to add more oil) and reduce heat to medium low.
  • Let cook on medium low heat for 10 minutes until softened.
  • If desired, you can caramelize the onions and cook until dark - about another 30 minutes.
  • Add the cooked onions to the mixing bowl along with 4 of the diced hard boiled eggs. Note that you can chop the final egg to garnish or include it in the mix. Season all ingredients again with salt and pepper.
  • Allow everything to cool and toss chicken liver, onion, eggs and chicken breast into a food processor and chop. You can also chop by hand instead.
    Add a tablespoon or two of chicken soup for consistency if desired.

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