Chopped chicken and beef liver spread is a mild, nutrient-rich spread made with mostly chicken liver and a small amount of beef liver. This balance softens the metallic taste while keeping the iron, copper, and protein. Serve it with crackers, over a salad, or in a sandwich.
Quick Look: Chopped Chicken and Beef Liver
- What it is: A mild chopped liver spread made mostly with chicken liver and a small amount of beef liver.
- Why Make THIS Version? It provides beef liver's iron and copper without the strong metallic taste.
- Key Ingredients: Chicken livers, beef liver, onion, hard-boiled eggs, butter or oil, and seasonings.
- Calories per Serving: 455 calories.
- Total Time: 30 minutes, plus at least 4 hours to chill.
- Pairs Well With: Crackers, rye or sourdough bread, green salad, roasted potatoes, and half-sour pickles.
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Kid-Approved Beef Liver
We tested this with a teen who needed more iron but refused plain beef liver.
All beef liver was too strong. Half and half was still too much.
The winning ratio was one pound chicken liver to one quarter pound beef liver. The beef is barely noticeable.
Why This Version Tastes Mild
- Fat and Sugar: Liver is lean, so it needs fat. Melted butter or coconut oil makes it rich and smooth. Some delis use vegetable oil, but butter or coconut oil gives better flavor. A tablespoon of sugar can improve the taste, but it's completely optional.
- Better Texture: Chicken liver is soft and creamy. Beef liver can be grainy. Together, they create a smooth, non-grainy spread.
- Onions and Eggs: Slow-cooked onions add sweetness. Hard-boiled eggs make it creamy.
Ingredients
The key is keeping beef liver under 25% of the total.
I'm using coconut oil to cook the onions. It will add a mild coconut taste in the dish. Use butter or olive oil if you dislike coconut.
- Chicken livers, trimmed of visible fat and connective tissue
- Beef liver or calf (veal) liver
- Hard-boiled eggs, chopped
- Butter, coconut oil, or olive oil, divided
- Yellow onion, chopped
- Sugar: Optional, but it makes the dish taste better
- Salt and black pepper to taste
See recipe card below for exact measurements.
How To Make Chicken & Beef Liver Spread
Here are step-by-step directions to easily make this dish for you or your kids.
Note: I cook the chicken and beef livers separately. Chicken liver should be fully cooked, while beef liver can turn grainy if you overcook it. Keeping them apart helps control the texture.
You can also use two large skillets and sauté them separately on the stovetop.
Optional Step: If the flavor of beef liver feels too strong, soak it in milk or cold salted water for 20 minutes before cooking. There's no need to soak the chicken livers.
Step 1 - Prep the livers
Trim the chicken livers and cut in half; for the beef liver, remove any visible membrane/connective tissue and slice into smaller pieces.
Step 2 - Roast the livers
Preheat the oven to 400°F (200°C), line two sheet pans, spread the chicken livers on one, and bake ~10 minutes; put the beef liver on the second pan, salt it, and bake 8-10 minutes, until browned outside and slightly pink inside.
Step 3 - Caramelize the onions
While the livers roast, melt 4 tablespoons butter or coconut oil in a skillet over medium heat, add the chopped onion and sugar, and cook slowly for 8-10 minutes until soft and golden.
Step 4 - Chop and process the livers
Let the livers cool slightly, then roughly chop, add to the food processor, and pulse until broken down.
Step 5 - Blend everything together
Add the hard-boiled eggs, caramelized onions, and the fat from the skillet to the processor; blend for about 1 minute until smooth, scraping down the sides and drizzling in more melted butter or oil as needed until spreadable.
Step 6 - Season, chill, and serve
Transfer to a bowl, season to taste with salt and pepper, cover and refrigerate a few hours if time allows - flavor improves as it chills.
Top Tips
- You can cook the liver in a skillet or in the oven. If using a skillet, heat the pan, add oil, and cook the liver for about 5 minutes until cooked through.
- If you enjoy the stronger taste of beef liver, try using equal parts beef and chicken. Adjust the ratio until you find the flavor you like best.
- Cook the beef and chicken livers in separate pans for better control. In the oven, they take about 15 minutes to cook through.
- Season well with salt before serving.
- Let the dish cool for a few hours in the refrigerator for best taste.
Beef Liver vs. Chicken Liver
Both beef and chicken liver are rich in nutrients, but they aren't the same.
Beef liver is stronger in flavor, darker in color, and one of the most concentrated sources of iron, vitamin A, copper, and B12 you can eat.
Chicken liver is milder in flavor, softer in texture, and easier for most people to enjoy. It still provides plenty of iron and B vitamins, but fewer nutrients overall.
This recipe blends the two. Using one pound of chicken liver with just a quarter pound of beef liver balances the taste while keeping the nutrition. The beef is barely noticeable, yet you still get the benefit of its higher iron content.
Storage
Store in an airtight container for up to 4 days. The flavor improves after chilling for a few hours.
Freeze in small portions if needed.
How to Serve Chopped Liver
A chopped liver sandwich is easy to make. Spread the liver on sourdough or rye bread and top with lettuce, tomato, and whole grain mustard.
Spoon it over a large green salad with sliced tomatoes.
Serve alongside oven-roasted russet potatoes, deli coleslaw, and half-sour pickles.
Takeaway
Chopped liver doesn't have to taste like liver. Keep beef under 25% of the mix, chill it a few hours, and you get a rich, spreadable dish even skeptics will eat.
More Liver Recipes
Check out How to Make Liver Taste Good for tips and multiple ways to prepare liver if you're new to it
Beef and Chicken Chopped Liver FAQ
Yes, if you plan to freeze, portion into small containers and thaw overnight in the fridge before serving.
Yes. Chopped liver is usually served chilled. The flavor improves after a few hours in the refrigerator, and it spreads easily once softened at room temperature.
No. Chicken liver keeps the flavor mild, and beef liver adds extra iron and copper. If you only have chicken liver, it still works. Keeping beef liver at about 25% makes it barely noticeable while boosting nutrition.
Yes. Schmaltz, which is rendered chicken fat, is traditional in chopped liver and adds rich flavor. It gives the dish a classic deli-style taste. You can usually find schmaltz in the freezer section of many grocery stores.
Liver has a rich, deep flavor that is stronger than most meats. Beef liver is more intense and can taste slightly metallic to some people. Chicken liver is milder, softer, and creamier. In this recipe, blending mostly chicken liver with a small amount of beef liver keeps the flavor balanced and easier to enjoy.
If you tried this Chopped Liver recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the comments. I love hearing from you!
Beef and Chicken Chopped Liver Spread
Equipment
- 2 rimmed sheet pans
- Parchment Paper
- Large skillet
- Food Processor
- Large mixing bowl
Ingredients
- 1 pound chicken livers
- ¼ pound beef liver (or calf liver)
- 8 tablespoons butter, coconut oil, or olive oil, divided
- 1 medium yellow onion, chopped
- 1 tablespoon sugar
- 3 hard-boiled eggs
- salt and black pepper to taste
Instructions
- Trim the chicken livers and cut in half. For the beef liver, remove any visible membrane or connective tissue, then slice into smaller pieces.
- Preheat your oven to 400°F (200°C) and line two sheet pans with parchment paper. Spread the chicken livers in a single layer on one pan and bake for 10 minutes, or until fully cooked through. Put the beef liver on the second pan, sprinkle it with salt, and bake for about 8 to 10 minutes, until browned on the outside and still slightly pink in the center. Do not overcook.
- While the livers bake, melt 4 tablespoons butter or coconut oil in a skillet over medium heat. Add the chopped onion and sugar. Cook slowly for 8-10 minutes until soft and golden.
- Let the livers cool slightly, then roughly chop. Add them to a food processor and pulse until broken down.
- Add the hard-boiled eggs, caramelized onions, and the fat left in the skillet to the food processor. Blend for about 1 minute until smooth, scraping down the sides and drizzling in additional melted butter or oil as needed until smooth and spreadable.
- Transfer to a large bowl and season to taste with salt and pepper. Cover and refrigerate at least 4 hours before serving. The flavor improves as it chills.
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