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Chopped Chicken Livers

Learn how to make chopped chicken livers. This chopped livers recipe is a delicious and nutritious nutrient-dense food.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Appetizer
Cuisine: Jewish
Keyword: Chicken Livers, Chopped Chicken Livers
Servings: 12 servings
Author: Mary's Nest


  • Frying pan or skillet, preferably non-stick or well seasoned cast-iron.
  • Food processor, optional


  • 1 pound Chicken livers, raw with tendons removed You can easily remove the tendons with sharp kitchen shears or a paring knife. (See video.)
  • 1/4 cup Schmaltz Schmaltz is rendered chicken fat. (See recipe notes for the recipe and video link for how to make schmaltz.)
  • 2 large Onions, sliced thin into half-moons
  • 4 Eggs, hard-boiled
  • Salt, to taste
  • Black pepper, to taste


  • Place your skillet on the stovetop over medium heat and add half of the schmaltz to the pan. Once the schmaltz sizzles, add half of the chicken livers.
  • Add the livers to the skillet and season generously with salt and pepper. Cook the livers for approximately 3 minutes on each side until brown on the exterior but with some pink still visible in the interior. DO NOT overcook the chicken livers.
  • When the chicken livers are cooked, transfer them to a plate and repeat the same process with the remaining schmaltz and chicken livers.
  • When all the chicken livers are cooked and transferred to a plate, add the sliced onions to the skillet and cook until they are a golden brown. You should not need to add any additional fat to the skillet. This will take approximately 15 minutes.
  • Once the onions are cooked, transfer them to the plate with the livers and allow them to cool for a minute.
  • Add the livers, the onions, and 3 of the hard-boiled eggs to a food processor. Pulse the food processor in 15-second increments until the chopped chicken livers reach a consistency that you like. (See video.) After the first 15-second increment, taste the chopped livers and add additional salt or pepper if necessary.
  • If you do not want to use a food processor, you can chop the livers, onions, and eggs by hand with a knife. This will create more of a rough chop mixture than a smooth mixture. Alternatively, if you have a meat grinder, you can run the entire mixture through the grinder to make the chopped chicken livers.
  • To serve, place the chopped chicken livers in a bowl. Chop the remaining egg and use it to top the chopped chicken livers.
  • Chopped chicken livers will stay fresh, tightly covered and refrigerated for approximately 5 days. DO NOT freeze chopped chicken livers, as it will alter the consistency.



Find this recipe and video at https://marysnest.com/how-to-make-chopped-chicken-livers/
Find the How to Make Schmaltz - Rendered Chicken Fat recipe and video at https://marysnest.com/how-to-make-schmaltz-rendered-chicken-fat/
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