Reviewed: Sep. 15, 2012

This is close to my grandmother's recipe, but to give it fives stars I have to make a few small changes. Use just one (1) large sweet onion, two (2)stalks celery without the tops, three (3) hard cooked eggs and schmaltz (rendered chicken fat) in place of the oil. When I have time I used the grinder, but in a pinch you can use the food processor. Cut the onion and celery into large pieces. Coarsely process the celery and onion. Add the eggs and then add the liver and process a few seconds, until all the ingredients are combined. Add the Schmaltz (to taste) by hand. Season with kosher salt --you'll use a few spoonfuls--and black pepper. Serve on sliced rye bread or matzoh crackers.

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Reviewer:

barrie

Reviewed: Sep. 3, 2012

Really good! My wife doesn't care for liver so I nibbled on it all week long, loving every bite.

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Reviewer:

LtlAmerica

Reviewed: Jun. 26, 2012

I made this recipe for my mom who loves chopped liver. She said it had a terrific flavor, but the texture was not as firm as she would have liked. I think the next time I would either omit the boiled onion, or only put about 1/4-1/2 of it in as it was very juicy and watered the liver down a little too much. Otherwise, this was a great recipe and really easy!

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Reviewer:

lsw

Reviewed: Jun. 19, 2011

I made this for the first time for a Elderly friend that was craving "Chopped Liver" like in the big city. I added one more hard boiled egg than recommended and 1 tbsp. of Hot Hungarian Paprika. Cleaning the membranes from the livers was alittle laabor intensive ( but worth it ) and I soaked the raw livers overnight in milk ( suggested by another entry ) to tenderize them. I thought the recipe was delicious, my elderly friend said "Well..the taste isn't what I am used to, but it is still good!" ...So at least I tryed to please a friend.

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Reviewer:

Kate56

Cooking Level: Expert

Home Town: Holland, Michigan, USA

Living In: Canaan Valley, West Virginia, USA

Reviewed: Apr. 20, 2011

It doesn't say to drain the water (chicken broth) but I assumed that's what I was supposed to do... I used CALF Liver instead of the chicken and I cooked it with the whole eggs (to hard boil them) and one (opened) egg in with it. Made this for my husband, he really liked it, and is NOT a "Liver Lover."

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Reviewer:

Sarah

Cooking Level: Intermediate

Reviewed: Apr. 15, 2011

So delicious! Reminds me of Passover with the family as a kid. I used to think chopped liver was SO gross and couldn't understand why the grownups found it so tasty. Now that I'm living away from my family, I kinda got nostalgic and had a weird craving. Followed this recipe exactly, and it came out DELICIOUS! I have a feeling the whole thing will be gone by tomorrow. Just another case of the grownups being right. I guess sometimes they do know what's good for you!

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Reviewer:

amysarah78

Reviewed: Aug. 18, 2010

This was pretty tasteless. Next time, I'll go back to starting off with sautéing the liver with onions.

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Reviewer:

KeepOurFreedoms

Reviewed: May 7, 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.

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Reviewer:

Monica

Cooking Level: Intermediate

Home Town: Norfolk, Virginia, USA

Living In: Richmond, Virginia, USA

Reviewed: May 3, 2010

i was skeptical how this would taste using the raw onions. I almost left them out. I was also worried about processing this to mush in the food processor. I decided to follow the recipe exactly and was blown away by how great it came out. I used pulse on the food processor, resulting in a great consistency. It wasn't too oniony and didn't have any of that gamey flavor that chopped liver can get. A great recipe. THANKS!

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