Ina Garten Chopped Liver Recipe

This Ina Garten Chopped Liver recipe is a rich and traditional spread, which includes chicken livers and caramelized onions. It’s a classic, foolproof recipe, ready in about 30 minutes.

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Ina Garten Chopped Liver Ingredients

• 1 pound chicken livers, cleaned and trimmed
• 3 tablespoons schmaltz (chicken fat) or olive oil
• 2 medium yellow onions, thinly sliced
• 4 large hard-boiled eggs, peeled and chopped
• 1 teaspoon kosher salt (plus more to taste)
• ½ teaspoon freshly ground black pepper
• 1 tablespoon brandy or cognac (optional, for flavor depth)
• Fresh parsley, for garnish (optional)

How To Make Ina Garten Chopped Liver

1. Cook the onions:
   Heat 1 tablespoon schmaltz or olive oil in a large skillet over medium heat. Add sliced onions and sauté for 8–10 minutes, stirring occasionally, until golden and caramelized. Remove and set aside.
2. Sauté the chicken livers:
   In the same skillet, add the remaining schmaltz or oil. Raise heat to medium-high. Add chicken livers and cook for 5–7 minutes, turning occasionally, until browned on the outside but still slightly pink inside. Avoid overcooking.
3. Combine ingredients:
   Transfer livers and onions to a food processor. Add chopped hard-boiled eggs, salt, pepper, and brandy (if using). Pulse to your preferred consistency—smooth or coarse.
4. Chill before serving:
   Spoon into a bowl, cover, and refrigerate for at least 2 hours to let flavors meld.
5. Garnish and serve:
   Top with fresh parsley if desired. Serve chilled or at room temperature with crackers, matzo, or toasted bread.

Recipe Tips

• How to prevent bitter flavor in liver:
  Make sure to trim away any green spots or connective tissue before cooking.
• Can I make chopped liver without schmaltz?
  Yes, olive oil or even a little butter works as a substitute.
• How smooth should chopped liver be?
  It’s up to personal preference—pulse less for a rustic spread, or blend longer for a creamy texture.
• Do I need to chill it before serving?
  Yes, chilling helps the flavors develop and makes the spread easier to serve.
• Can I freeze chopped liver?
  It’s best enjoyed fresh, but it can be frozen in airtight containers for up to 2 months.

What To Serve With Chopped Liver

This traditional spread pairs well with:

• Matzo crackers
• Rye bread or challah slices
• Pickled vegetables
• Fresh cucumber slices
• Carrot sticks or celery

How To Store Chopped Liver

Refrigerate:
Keep covered in an airtight container for up to 4 days.

Freeze:
Freeze in small portions for up to 2 months. Thaw overnight in the fridge before serving.

Chopped Liver Nutrition Facts

(Per serving, based on 4 servings)

• Calories: ~260 kcal
• Protein: 18g
• Fat: 18g
• Carbohydrates: 4g
• Fiber: 1g

Nutrition information is estimated and may vary based on ingredients and preparation methods.

FAQs

Can I make chopped liver ahead of time?
Yes, it’s best made a day in advance since the flavor improves overnight.

Why is my chopped liver dry?
It was likely overcooked. Keep the centers slightly pink for the best texture.

Can I use beef liver instead of chicken liver?
Yes, though the flavor will be stronger. Chicken liver is milder and creamier.

Do I need to soak the livers before cooking?
It’s optional, but soaking in milk for 30 minutes can mellow the flavor.

Is chopped liver kosher?
Yes, if prepared with kosher-certified ingredients and cooked according to kosher guidelines.

Try More Recipes:

• Ina Garten Smoked Salmon Spread Recipe
• Ina Garten Bruschetta Recipe
• Barefoot Contessa Onion Rings Recipe