The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Sep. 14, 2009
This is truly a most wonderful chopped liver recipe altho I must admit that I do like mine without lumps so I use my food processor. I also enjoy adding a bit of garlic and some cognac. Thank you Valerie!
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Cooking Level: Expert

Home Town: Livingston, New Jersey, USA
Living In: Flanders, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Jun. 11, 2009
This was very good. I made the full version as written, And the instructions are great and it came out yummy. My mother-in-law makes a simpler version with only butter, onion, chicken livers, eggs, paprika and salt/pepper.
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Cooking Level: Intermediate

Home Town: Bellevue, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Mar. 25, 2009
This was a very good appetizer for my guests. I don't eat liver myself but I was convinced to give it a little taste. I'm still not a liver fan but if I "had" to eat it this would be the only way I would take it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Mar. 21, 2009
Very good. A couple of tips, soak your chicken livers in milk anywhere from 2 hours to overnight, it makes the flavor creamier and more delicate. I made this into a pate and i used a food processor, it is just easier. This recipes makes MUCH more than for 6 people, more like a small army of 30.I gave it away to neighbors and we still have a ton left.
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Cooking Level: Expert

Living In: Brooklyn, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Feb. 7, 2009
With out question, this is the chopped liver I had in PA when I was a kid! Rich and flavorful. I made this then went to the store for sandwhich fixens and a roast to make Beef Wellington with it tonite and good deli sandwiches for the week. It can be used as a Pate' it is so good. I like it a little more minced that the author but it's good either way. It makes a lot so plan on using it in more reciepts or having freinds over! Also, if you have pets, they will tackel you to get at it. The smell is that wonderful.
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Jim
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Sep. 22, 2008
This recipe was wonderful! I have never been a fan of liver, but my husband always has been, so I thought I would try this for him. But this recipe actually won over my taste buds.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Sep. 8, 2008
I never had chopped liver before, altho I love liver. This recipe wasn't as strong-tasting as I anticipated. Easy & tasty. My hubby hates liver, so I get it all!
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.3 star rating.
Reviewed: Apr. 8, 2005
I made this for my hubby hoping to enojy it myself. I couldn't eat it b/c i still remember what it looked like uncooked! Smells good but VERY dry! Not at all like i've eaten before or expected.
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Cooking Level: Expert

Home Town: Sharon, Massachusetts, USA
Living In: Wahiawa, Hawaii, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Oct. 4, 2004
This turned out very good. I may have over salted it a bit, but I rectified that by adding about a quarter cup of white wine. This made it really good and helped the consistency as well. Don't rate this recipe until you've tried it chilled, the flavor really comes together. Everyone I shared it with loved it! It was very easy to make.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Jan. 27, 2004
this is fantastic but we put it on crackers or little pumpernickel bread love it
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The reviewer gave this recipe 1 stars. This recipe averages a 4.3 star rating.
Reviewed: Jul. 17, 2003
I don't know what I did wrong - I followed the recipe to the letter - but this was just horrible. I'm a big fan of chicken liver, but this tasted terrible. Sorry.
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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.3 star rating.
Reviewed: Jul. 16, 2003
Good, but, eh..probably wouldn't make again.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.3 star rating.
Reviewed: Apr. 18, 2003
I was a little disappointed, after reading such rave reviews. I followed the instructions (though I used regular paprika), and it got lukewarm comments at best. While it was ok, it wasn't outstanding as I thought it would be. I think the recipe serves far more than 8, and while I thought it would have been devoured at last night's dinner, I'm left with nearly the entire bowl this morning.
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Cooking Level: Expert

Home Town: Toronto, Ontario, Canada
Living In: Uxbridge, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Apr. 7, 2003
5 stars isn't enough! I made this for an appetizer and served with small pita breads and thinly sliced pumpernickel bread. I did omit the additional white onion and parsley in the mixture. My husband saw it in the fridge before the company got here and had a sandwich prior to dinner! He ate so much chicken liver that night, I thought he was going to grow feathers! Keeper? Definatly....and thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Feb. 14, 2003
Val, how do I thank you. My Jewish husband asked me to make chopped liver when we were planning to entertain some of our Jewish friends. I had never made any kind of liver, so I didn't even know where to begin. I found your recipe and followed it to the letter, even down to the Hungarian Paprika (which was wonderful). Everyone raved about the chopped liver, and there was not a drop left. I was worried when I saw the first person reach for the liver, but when she commented that it was wonderful, everyone stood at the dish, eating until it was gone. Thank You Val, for a wonderful recipe.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Sep. 20, 2002
Looked for a good recipe for this forever, and this is it..Simply wonderful. Thanks for sharing.
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Cooking Level: Expert

Home Town: Stryker, Ohio, USA
Living In: Pittsford, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: May 18, 2002
I made this for my in-laws on Mother’s Day and it was a hit. The only thing I changed, to make this recipe more traditional, was I use chicken fat instead of oleo. My in-laws couldn’t get enough. It’s a little time consuming but worth every minute. I will definitely be making this again. My husband said, “It’s the best he’s ever had”!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Nov. 8, 2001
This is an amazing recipe! I never thought I'd be able to top my mother's famous Jewish chopped liver, but, well, sorry mom!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Jul. 19, 2001
I tried this receipe and I liked it. but I make it without the eggs and it is really easy to prepare .
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Jul. 14, 2000
traditional and delicious! This will easily serve 12 as an appetizer.
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