Grandma's Chopped Liver

Grandma's Chopped Liver

20
aj 1

"Liver is simmered in chicken broth and ground with hard cooked egg and three different preparations of onion to make the best chopped liver ever."

Ingredients 1 h 20 m {{adjustedServings}} servings 132 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 132 kcal
  • 7%
  • Fat:
  • 6.8 g
  • 10%
  • Carbs:
  • 2.8g
  • < 1%
  • Protein:
  • 14.3 g
  • 29%
  • Cholesterol:
  • 296 mg
  • 99%
  • Sodium:
  • 293 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  1. Place the liver, whole eggs and one onion into a large saucepan with the water. Bring to a boil and stir in the chicken bouillon cubes. Simmer for one hour, then allow to cool.
  2. Meanwhile, heat the oil in a large skillet over medium heat. Chop one onion and fry in the oil until tender. Chop the third onion and set aside. When the liver has cooled, grind together the liver, hard-cooked eggs and the three onions. Season with salt and pepper. Chill before serving.
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Reviews 20

  1. 23 Ratings

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Jodi
11/22/2006

This was my Grandma's Chopped Liver recipe too! Sadly, she passed away in 1997, before I had the recipe. I followed your recipe precisely, and am quite nostalgic at the moment. A heartfelt thank you for this terrific recipe, which I will pass along to my daughters. Jodi

Harvestdance
2/23/2009

Holy Moly! This rivals any chopped liver I've had from Jewish delis. Delicious. I altered the recipe only slightly, because I had only 1 pound of livers and was low on onions. I used a scallion with the liver and kept both eggs. I fried half of one onion and used the other half raw. Oh, the discipline it is taking not to eat the whole batch! Thank you!!

Monica
5/11/2010

I was staying with my elderly mother and she was having problems with anemia. In addition to her iron supplement I looked up on the internet other iron rich foods that I could make for her. Liver is right up there at the top and I found this recipe. OMG it is good! The three textures of onion (boiled, fried and raw) plus the hard boiled eggs add tons to the texture and flavor. Reminds me of when we used to get really good chopped chicken livers from the Jewish deli as a kid. Now I make it all the time. It's so easy! Thanks for sharing AJ.