Chopped Liver the Real Mccoy

Chopped Liver the Real Mccoy

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"No recipe site is complete without a real recipe for real chopped liver. This makes for a great appetizer or spread for a pastrami and corned beef sandwich."
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3 h servings 115 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 115 kcal
  • 6%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 3g
  • < 1%
  • Protein:
  • 10.2 g
  • 20%
  • Cholesterol:
  • 176 mg
  • 59%
  • Sodium:
  • 239 mg
  • 10%

Based on a 2,000 calorie diet

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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.


  • Prep

  • Cook

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  1. Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold.
  2. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  3. Coat beef and chicken livers with 2 tablespoons of corn oil, then spread livers on a baking sheet. Broil in the preheated oven until brown on the top, 8 to 10 minutes. Flip the livers and continue to broil until the livers are no longer pink in the center and juices run clear, about 5 minutes. Place livers in a bowl and chill in the refrigerator.
  4. Heat 2 tablespoons of chicken fat and 2 tablespoons corn oil in a large skillet over medium-high heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 10 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Place onion in a bowl; cover and refrigerate until chilled.
  5. Finely chop the chilled beef and chicken livers, chilled onions, and hardboiled eggs together, then place in a bowl. Stir in the remaining 1 tablespoon of chicken fat. Season with salt and pepper. Refrigerate until ready to serve.


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This is as close to my Grandmother's recipe as I can find. The only thing I do differently is broil the liver with salt, and add an extra tablespoon of the rendered fat at the end. Sometimes ...

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