Eternally Good Chopped Liver

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Recipe from the book "Which Big Giver Stole the Chopped Liver" by Sharon Kahn.”

Ingredients Nutrition


  1. Broil the livers until they are cooked through, not rare. Set aside on a plate.
  2. In a skillet or large frying pan, melt the chicken fat then add the chopped onions. Stir the onions to coat in the chicken fat. Cover and turn down heat to medium-low.
  3. After 10 minutes, sprinkle a pinch of salt over the onions and stir. Return cover over pan and then every 3 minutes, uncover and stir the onions again. After 5 stirs of the skillet, the onions should be nice and brown.
  4. In a food processor or blender, add the livers, onions, eggs and several twists of the black pepper (1 tsp) then pulse several times to mix. No need to grind to a paste - consistency is preferred.
  5. Chill in the shape to be served and serve with crackers.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a