Chopped Chicken Livers

Updated February 23, 2016

I have had this favorite Friday night appetizer in other homes and in many restaurants, but I have never come across a version quite like my family’s. It is much coarser, crumblier, and leaner than most, although my mother occasionally ground it very fine if she wanted to serve it as a spread, or if she wanted to mold it into a ring for a party. My grandmother used to broil the livers because it was the traditional way to kosher organ meats; my mother did so because she liked the flavor it imparted to the final result. Sometimes, however, she sautéed them, and both methods follow.

About1 pound



Total Timehalf-day

Make Ahead RecipeYes

OccasionCocktail Party, Family Get-together

Recipe Courseappetizer, hors d'oeuvre, snack

Dietary Considerationgluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free



Taste and Texturecreamy, meaty, rich, savory

Type of Dishdip/spread


  • 1 pound chicken livers (approximately 16 livers)
  • Kosher (coarse) salt
  • 2 extra-large eggs, hard cooked and roughly cut up
  • 1 medium onion, peeled and coarsely chopped
  • ½ to ½ cup griebenes (cracklings), optional but sensational
  • 3 to 4 tablespoons schmaltz (rendered chicken fat), or as needed
  • 2 teaspoons salt, or to taste
  • ¼ to ½ teaspoon black pepper, or to taste
  • Garnishes: Sliced or grated black or white radishes or black radish and onion conserve




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This is the way I was taught to make chicken livers from a friend who is Jewish. Everyone loves it, I'm making it this year for Easter.


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