Chopped Liver on Matzo

One of my nephews requests I make this for holidays. Half the family loves it, the other half would prefer it was not on the table. I do use sweet onions. Find chicken livers in the meat aisle in a 1 pound plastic tub. Chicken fat is super hard to find in NC, but duck fat works well, too, and so much richer than oil- butter is an absolute no. My Grandma would come out of her grave!! I add hard boiled eggs, 2 per pound. We like the texture a fine meat grinder produces for spreading.

Chicken liver is not kosher and is not suitable for a Passover Seder.

I'm guessing my grandmother used Crisco; certainly not butter. Any thoughts? Also - when you get a whole chicken, save and freeze the liver until you have enough.

I am sure this would be yummy as is, but I agree with some other commenters; I would add at lest one hard boiled egg. I usually give it a go around in the food processor (we like our chopped liver with a fine grind) and instead of adding the alcohol to the onions, we finish it off with a little Manischewitz Concord grape, right before serving. Alison, thanks for making note of keeping it kosher. I find so many recipes leave that out. Wishes for a Sweet Passover to you and all that observe.

I just drove 20 minutes to get calves liver. Why? Because that’s what my late mother used. If you grew up with your mother’s or grandmother’s recipe that is what you will love the most. I can still see my mom hand grinding the liver while the dog sat on the floor with his head going round and round as she turned the handle hoping some would drop on the floor.

When making chopped liver, use fresh, organic livers if you can find them. You can taste the difference.

I had chicken livers in the freezer for 3 years, and they cooked up just like fresh ones. delicious!

Can you use beef livers? absolutely. I’m not typically a fan of liver, but my partner loves it and pregnancy calls for iron so we tried this recipe and couldn’t believe how tasty it was. I used salted butter and white wine. Was delicious on crusty bread. I found it easiest to chop the liver alone then mix in the jammy shallots, which didn’t need chopping, really. A sprinkle of parsley and a lemon wedge on the side made for a surprisingly sexy plate of chopped liver. I’m a convert!

No shallots? No problem. Use white onions. I also skipped the butter and used light peanut oil. Cut down on the salt which isn’t needed given the blood in the liver. Added an apple and calvados (a single shot glass) and a chopped hard boiled egg to the mixture, and whipped everything in a food processor. Beautiful. you’ll love it.

Chicken livers are soooo good. From the fry pan to the plate. I add garlic to the mix. Chopped liver at get togethers, is a very popular fare. You just better get to it before I do, or you might miss out.

You can smash this up a bit to reduce air pockets in a ramekin and pour a thin layer of fat over top; my mother made it this way in multiple small containers and it kept fine for a couple weeks; she used brandy or sherry depending on what was in liquor cabinet! Snack on...

If this is for Passover, using butter will not fly.

This is absolutely delicious, even though my mother would have questioned the shallots (I used fresh spring ones from the farmers market) instead of red onion and she would have used the oft-mentioned hard-boiled egg. It is worth noting, for those who care, that it's delicious partly because of an amount of salt and fat that restaurant cooks use all the time, and that no sane home cook would. Fortunately, "sane" leaves all of us out.

Delicious! I used Port instead of Sherry, and the flavor was great.