Myra's Jewish Chopped Liver

This is the real-deal chopped liver made the way your bubbe would approve of: chicken livers broiled until completely cooked through, then sauteed in schmaltz (rendered chicken fat) with deeply browned onions until every piece is saturated with that rich, savory flavor.

The food processor does the chopping, but you want to pulse, not puree. The hard-boiled eggs go in first, then the liver-onion mixture with brandy, salt, and pepper. A few pulses gives you the right texture: spreadable but still a little chunky. Over-processing turns it into a mousse, which is a different dish entirely.

Chill it in a bowl or crock before serving. The flavors develop and the fat firms up, giving the chopped liver a richer, more cohesive texture. Serve with rye bread, crackers, or matzo.

Chef Tips

• Broil the livers until there’s absolutely no pink remaining. This is a food safety must with chicken liver.
• Brown the onions until deeply caramelized, not just softened. That deep browning adds sweetness and complexity that balances the liver’s mineral flavor.
• The brandy isn’t traditional in every recipe, but it rounds off the liver’s sharpness. Use a decent brandy, not cooking wine.

Variations

• Vegetarian mock chopped liver: For a plant-based version, use sauteed mushrooms, green beans, and walnuts processed with the same technique.
• Extra-rich: Add an extra tablespoon of schmaltz to the food processor for an even silkier, richer spread.