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Chopped Chicken Liver a la Jennie Grossinger


"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."
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45 m servings 170 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 170 kcal
  • 9%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 5.9g
  • 2%
  • Protein:
  • 11.9 g
  • 24%
  • Cholesterol:
  • 290 mg
  • 97%
  • Sodium:
  • 344 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Heat 2 tablespoons chicken fat in a large skillet over medium-low heat and cook onions, stirring often, until browned, about 20 minutes. Transfer onions to a food processor, leaving fat in the skillet. Cook chicken livers in hot skillet until firm, lighter in color, and no longer red in the centers, about 10 minutes.
  2. Place livers into food processor with onions and add 2 more tablespoons chicken fat, egg yolks, salt, and black pepper. Process until smooth, 1 to 2 minutes.


  • Cook's Note:
  • How to render chicken fat: Remove fat and the fatty skin from chicken. For each cup of fat to be rendered, you need 1/4 cup sliced onions and 1 slice apple. (I usually only use onions). Wash and drain the fat and cut into small pieces. Cook over low heat until the fat is almost melted. Add the onions and apple and cook until the onions brown. Cool and strain. The onions and pieces of skin (gribenes or cracklings) can be used for other things.

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Read all reviews 3
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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...

I made this recipe today and I can honestly say it's the best ever. I followed it exactly as posted.

I made this recipe, including rendering the fat and it was sensational! The only thing I added was a bit of sherry to it and my company loved it even more!

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