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Jewish Deli-Style Chopped Chicken Livers

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“The Jewish version of pate, this rich spread gets a flavor boost from the sweet caramelized onions and the rendered chicken fat. Not a dish for the faint of heart, literally. It's wonderful on little pumpernickel squares with cornichons, but in a Jewish deli you can also find it spread between two slices of rye for lunch. Can be made 1 day ahead and kept in the refrigerator. From the Take-Out Menu Cookbook.”
2hrs 20mins

Ingredients Nutrition

  • 6 tablespoons schmaltz (see related recipe)
  • 1 lb chicken liver, trimmed of any visible fat and membrane
  • 1 medium onion, coarsely chopped (about 1 cup)
  • 2 large eggs, hard-cooked and chopped
  • 34 teaspoon salt
  • 14 teaspoon fresh ground black pepper
  • toasted rye bread
  • cracker
  • matzos, and
  • cornichon, for serving


  1. Prepare the Schmaltz as directed in the recipe. Rinse the livers and pat them dry with paper towels.
  2. In a large saute pan set over meidum heat, heat 2 tablespoons of the Schmaltz and saute the livers until browned, turning once, about 2 to 2 1/2 minutes per side. They should be just barely pink inside. Don't overcook them or they will be dry. Transfer the livers to a cutting board to cool.
  3. Using the same pan, heat another 2 tablespoons of the Schmaltz and add the onion. Cook, stirring occasionally, until golden brown, about 10 minutes.
  4. Transfer the cooked onions and livers to the bowl of a food processor. Add the eggs, salt, pepper, and remaining 2 tablespoons of Schmaltz. Pulse 6 to 8 times, until coarsely chopped. Do not puree. Taste for seasoning and chill at least 2 hours before serving.
  5. Serve with toast, crackers, or mazto and cornichons.

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