Bubbie's Chopped Liver

Bubbie's Chopped Liver

2 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    4 h 40 m
shaindy
Recipe by  shaindy

“Traditional chopped liver, my grandma's award-winning recipe! A must at our Shabbat table.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold.
  2. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Place chicken livers on a baking sheet in a single layer and broil until the liver is no longer pink in the center and the juices run clear, about 3 minutes per side.
  3. Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Stir in the chopped large onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Divide into two bowls and set aside. Place carrots in the same skillet. Cook and stir until the carrots have softened, about 5 minutes.
  4. Place chicken livers, carrots, raw chopped onion, 1 hardboiled egg, half of the cooked onion, salt and pepper in a food processor. Process until smooth. Pour in the chicken stock and continue processing until the liver mixture is creamy and fluffy. Arrange the liver mixture in a bowl and top with the remaining cooked onion and grated hardboiled egg. Refrigerate for 4 hours before serving.

Share It

Reviews (2)

Rate This Recipe
lutzflcat
6

lutzflcat

Enjoyed this, but I can't say that it's my favorite chopped chicken liver spread. It just seemed to be lacking a little something. Followed the recipe as written, but I did add a little bit of sherry. I halved the recipe, and this made a lot more than three servings as an appetizer. Thanks for sharing, but I doubt that I'll be making this again. 3.30.11 early evening now. OK, I know there are closet chopped chicken liver fans out there (nobody wants to admit they like this stuff). I want to go on record as saying that I reviewed this recipe early afternoon before really giving its flavors a chance to develop. It says to "refrigerate for four hours," and after having some as an appetizer this evening, that is so key to the flavor of this recipe. I hate to gush about chopped chicken livers (I luv the stuff), but the flavors really meld after several hours in the fridge. If you like chopped chicken livers, give this a try...it's EASY and oh so good! But be patient, and don't pass judgment too soon like I did. And I WILL be making this again.

priscilla
4

priscilla

I Loved it. Added 1 tsp Ginger Garlic paste to the onions for frying. And squeezed a little bit of lemon to the final product. It was delicious. Enjoyed it hot.

More Reviews

Similar Recipes

Chicken Liver Pate
(38)

Chicken Liver Pate

Mock Chopped Liver
(40)

Mock Chopped Liver

Val's Hungarian Jewish Chopped Liver
(30)

Val's Hungarian Jewish Chopped Liver

Grandma's Chopped Liver
(18)

Grandma's Chopped Liver

Chicken Liver Appetizers
(14)

Chicken Liver Appetizers

Chicken Liver and Pistachio Nut Pate
(13)

Chicken Liver and Pistachio Nut Pate

Nutrition

Amount Per Serving (6 total)

  • Calories
  • 261 cal
  • 13%
  • Fat
  • 13.4 g
  • 21%
  • Carbs
  • 4.4 g
  • 1%
  • Protein
  • 29.3 g
  • 59%
  • Cholesterol
  • 686 mg
  • 229%
  • Sodium
  • 173 mg
  • 7%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Mock Chopped Liver

>

next recipe:

Val's Hungarian Jewish Chopped Liver