If you know beef liver is good for you but can't stand the metallic taste, this is the fix. Blending mostly chicken liver with a small amount of beef liver softens the flavor while keeping the iron and copper. It's great with crackers as a snack, over a salad, or as a sandwich.
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Blending mostly chicken liver with a small amount of beef liver removes the strong metallic taste. This chopped liver recipe works as a high protein dinner over salad, in a sandwich or as an appetizer.
Kid-Approved Beef Liver
We tested this with a teen who needed more iron but refused plain beef liver.
All beef 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 spread that isn't grainy.
- Fat: Liver is lean, so it needs fat. Butter or coconut oil softens the flavor and makes it rich.
- 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. A spoonful of mayonnaise can also moisten it if its dry.
- 1 pound chicken livers, trimmed of visible fat and connective tissue
- ¼ pound beef liver or calves (veal) liver
- 3 hard-boiled eggs, chopped
- 8 tablespoons butter, coconut oil, or olive oil, divided
- 1 medium yellow onion, chopped
- 1 tablespoon sugar
- Salt to taste
How To Make Beef and Chicken Chopped Liver
Here are step-by-step directions so you can easily make this dish for, or with, your kids.
Note: I cook the chicken and beef livers separately. Chicken liver should be fully cooked, while beef liver can turn grainy if overcooked. Keeping them apart helps control the texture.
You can also use two large skillet 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.
- Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Turn off the heat, cover, and let sit for 10 minutes. Transfer to an ice water bath for 5 minutes, then peel.
- 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. Bake for 10 minutes, or until fully cooked through.
- Put the beef liver on the second pan. Sprinkle it with salt. 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 and caramelized onions and the fat in the pan. Blend for about 1 minute until smooth.
- Scrape down the sides and drizzle in additional melted butter or oil as needed until smooth and spreadable.
- Transfer to a large bowl and season to taste with salt. Cover and refrigerate a few hours before serving if you have the time. The 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. This dish should be well salted to bring out the flavor.
- 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 not as many nutrients.
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 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 roasted potatoes and half-sour pickles.
Takeaway
This is the best chopped liver if you want strong nutrition without a harsh flavor. Using mostly chicken liver keeps it mild while still giving you the iron and copper from beef.
Chopped liver spreads easily, tastes rich, and improves after chilling. Serve it on crackers, over salad, or make a classic chopped liver sandwich with fresh rye bread, lettuce, and tomatoes.
More Liver Recipes
- Veal Liver and Onions: Classic pan-seared veal liver with caramelized onions.
- Air Fryer Chicken Livers and Onions: A quicker method with less cleanup.
- How To Make Liver Taste Good (11 recipes): Tips and multiple ways to prepare liver if you're new to it
- Deli-Style Chopped Liver: Traditional Jewish deli version, rich and smooth.
- Chopped Turkey Liver with Giblets: Great use for holiday leftovers.
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.
Beef and Chicken Chopped Liver
Ingredients
- 1 pound chicken livers
- ¼ pound beef 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. Bake for 10 minutes, or until fully cooked through.
- Put the beef liver on the second pan. Sprinkle it with salt. 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 and caramelized onions. Blend for about 1 minute until smooth.
- Scrape down the sides and drizzle 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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