Chopped Chicken Livers


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Chopped Chicken Livers

4 to 6 servings Easy
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Ingredients (10)

  • 1/2 pound chicken livers, rinsed, fat and membranes removed, and patted dry
  • 1 teaspoon kosher salt, plus extra for seasoning the livers
  • 1 tablespoon vegetable oil
  • 1/2 medium yellow onion, finely chopped
  • 3 large hard-boiled eggs, peeled and finely chopped
  • 2 tablespoons schmaltz, at room temperature
  • 2 teaspoons fino sherry (optional)
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground nutmeg
  • Matzo crackers, for serving


This rustic pâté is quick, easy, and a classic start to many a Passover feast. Though we finish it with a hint of sherry, it tastes just like the one Bubbe used to make (and you can choose to leave the sherry out).

What to buy: Schmaltz (rendered chicken fat) can be found in specialty markets and at Jewish delis. If you can’t find it, kosher-for-Passover vegetable oil can be substituted, but it’s far from traditional.

Game plan: We liked this best served warm, but it can also be made up to a day in advance and served cold or at room temperature.

This recipe was featured as part of our Hosting Your First Passover menu.


  1. 1Heat the broiler to high and arrange a rack in the upper third. Line a baking sheet with aluminum foil and arrange livers in a single layer on the baking sheet. Sprinkle with salt and broil until lightly browned on top, about 2 minutes. Turn, sprinkle the other side with salt, and broil until the second side is browned and the livers are completely cooked through, about 2 to 3 minutes more. Remove to a cutting board to cool slightly.
  2. 2Heat a medium frying pan over medium-high heat and add oil. Once the oil shimmers, add half of the chopped onion to the pan. Cook, stirring occasionally, until onion is soft but not browned, about 4 minutes. Remove to a medium bowl.
  3. 3Finely chop reserved chicken livers and add to the cooked onion. Add remaining ingredients and stir until thoroughly combined. Serve warm or chilled with matzo crackers.
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