Chopped liver is a staple on holiday tables during Passover and Rosh Hashanah, as well as served up deliciously at Jewish delis across the country. It is a beloved, old-world dish born out of the desire to use every part of the animal – even the livers. And so its origins are quite humble. Still, the result of the livers with fried onions, oil or schmaltz and either eggs or vegetables is a super rich spread fit for a king. (Also, it’s really quite easy to make!)
I think the secret to great chopped liver is lots of fried onions, a little bit of schmaltz and not over-broiling the livers. According to rules of kashrut livers, must be fully cooked. But if you cook them exactly the right amount of time, or just slightly under, the liver result is much richer than if you over-broil them and dry them out.
Follow this simple, classic recipe and you’ll be schmearing chopped liver before you know it.