Recipe by dsgoldens
"By far the best chopped chicken liver ever! This is from the recipes used at the famous Grossinger's Resort in the Catskills, NY. Please use real rendered chicken fat; it makes a big difference in the flavor. See the recipe for rendered chicken fat in the footnote of this recipe. Serve with crackers or on lettuce or on a bagel with a tomato slice."
Watch video tips and tricks
rendered chicken fat
chicken livers, rinsed
hard-cooked egg yolks
freshly ground black pepper
I've been making chopped liver for decades and my recipe is similar to this and everyone loves it. My grandmother was a good friend of Jennie Grossinger and I spent many happy weekends there in my young, single days.
Since I do not keep kosher, I tend to substitute no trans fat margarine for the chicken fat. I also use about a dozen hard-boiled eggs to one pound of chicken livers to make it taste less like liver, plus it makes a much larger quantity. For those, like me, who dislike liver of any kind, you may find you enjoy this version.
I made this recipe today and I can honestly say it's the best ever. I followed it exactly as posted.
* Percent Daily Values are based on a 2,000 calorie diet.
Chopped Chicken Liver a la Jennie Grossinger
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 97
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
Learn how to make an easy chicken and curry appetizer.
See Chef John’s secrets for making the best game-day dip ever!
See how to put a quick-and-easy twist on buffalo wings.