Deli chopped liver is an old-world recipe that’s simple, nourishing, and rich in iron. It’s blended into a smooth, creamy spread with deep flavor and a hint of sweetness. Enjoy it as a snack, appetizer, or light lunch. Serve it over lettuce, spread on crackers or a bagel, or make a classic sandwich.
The Secret to Great Chopped Liver
I added an apple to this batch of chopped liver and accidentally discovered the secret to making the best chopped liver ever.
The idea came out of nowhere. I know some Polish and Hungarian recipes sauté liver with apples and onions, but I’d never thought to add apple to chopped liver.
While testing this batch, I used my KitchenAid meat grinder. But the liver was dry, and a good amount got stuck.
I looked over at the apple on my dining room table and thought, why not? I peeled it, chopped it, and ran it through the grinder straight into the bowl.
To my surprise, the apple loosened the stuck liver, helped everything glide through, and added just the right touch of sweetness. It changed everything.
The Best Way To Chop Liver
For my first batch, I tried grinding the liver with a meat grinder. It worked fine, but I’m not a fan of using that machine. It’s big, clunky, and a pain to clean. But I did find the apple addition by using it!
For the next batch, I used my food processor. Much easier, and cleanup was a breeze. Both methods work, but I’ll stick with the food processor going forward.
Of course, you can chop everything by hand, but it takes time and a lot of effort. If you’re going for that old-school texture, go for it. I’ll stick with the food processor—it’s faster and makes a nice, smooth spread.
Ingredients
Makes 4 servings
For the oil: You can use whatever oil you have on hand to cook the onions. Light olive oil, vegetable oil, or even a mix of coconut and grass-fed butter will do the job.
Back in the day, chopped liver was made with rendered chicken fat called schmaltz in yioddish or shchmalz in German. It gave the dish that rich, savory flavor everyone loved.
You can pick up chicken fat in the freezer at Publix or your local store. You can also use light olive oil or avocado oil. Any mild cooking oil will work. But if you’ve got schmaltz, by all means, use it!
For my pro-metabolic friends, use coconut oil or Kerrygold grass-fed butter and pasture-raised chicken livers.
- 1 pound chicken livers. trimmed of fat and connective tissue
- ½ cup cooking oil (light olive oil or coconut oil and butter)
- 2 small or 1 large diced yellow onion
- 3 hard-boiled large eggs, quartered
- 1 red apple (I’m using a Gala), peeled, cored and dice
- Coarse salt and pepper to taste
How To Cook Chicken Liver
Traditional Jewish chopped liver starts with koshering the livers—salting and broiling them to remove all traces of blood.
In this recipe, I roast the livers at 400°F until they’re fully cooked.
You can also sauté them in a heavy-bottomed skillet for about 6 minutes, flipping halfway through, until they’re browned on the outside and slightly pink in the center.
Either method works. Just make sure they’re fully cooked before moving forward.
Recipe For Chopped Liver
The apple will add the right amount of moistness to the dish. If you want a creamier spread, add a tablespoon of the cooking oil from the skillet to the final dish.
- Preheat the oven to 400°F (200°C) with the rack in the center.
- Trim any visible fat or connective tissue from the livers. If you see anything green, just cut it away and discard it.
- Line a sheet pan with parchment paper or foil and spread the livers out in a single layer.
- Roast for about 15 minutes. The livers should be browned on the outside but still slightly pink inside. Let them cool slightly.
- While the livers are cooking, heat a large skillet over medium-high heat. Heat the oil and add sliced onions with a little salt.
- Cook until golden brown, about 10 minutes. Remove the onions with a slotted spoon and set aside. Reserve the oil in the pan.
- Add the diced apple to the same oil and sauté for about 3 minutes to soften.
- Once everything has cooled slightly, place the livers, cooked onions, apple, and chopped hard-boiled eggs into a food processor. Pulse until smooth, scraping down the sides as needed. Work in batches if needed.
- Transfer the mixture to a large bowl. Mix and season with salt and pepper. If it needs more moisture, add a tablespoon of the cooking oil from the pan.
- Chill before serving. Add more salt if needed.
Is There Sugar in Chopped Liver?
Yes, chopped liver should have a little sugar. Most of it comes from the onions, which get sweet when cooked. Some people use a lot of onions to add more sweetness. I like to add a small apple instead—it works just as well and adds a nice flavor.
At The famed Katz's Deli in New York City, they list caramelized onions as an ingredient. I wouldn’t be surprised if they add a little table sugar to help those onions brown up.
How Much Protein Is in Chopped Liver?
This chopped liver recipe has 28.8g of protein per four-ounce serving.
Each serving contains:
- 216 calories
- 8.7g fat
- 2.8g saturated fat
- 8.4 net carbs
- 6g sugar
How to Serve Chopped Liver
Serve chopped liver chilled as a spread with rye bread, or crackers.
Spoon it over lettuce with sliced tomatoes and cucumbers for a light lunch.
You can also make a deli platter with pickles, sliced red onions, black olives, and hard-boiled eggs.
Storage
Store chopped liver in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months. Thaw overnight in the fridge and stir before serving.
More Deli-Style Recipes
We have recipes for all of your deli favorites. Here are a few:
FAQ
Chopped liver lasts about 3 days in the fridge when stored in an airtight container.
Yes. You can freeze chopped liver for up to 3 months. Just pack it tightly in a freezer-safe container. Thaw overnight in the fridge before serving.
Yes. It’s liver is rich in iron, protein, and vitamin A, making it a nourishing dish. 
Serve it cold or room temp on matzo, rye bread, crackers, or cucumber slices. It also works great as a spread in sandwiches or as part of a deli platter.
The apple adds moisture and a sweetness that balances the rich flavor of the liver and onions. It’s a nod to Polish and Hungarian Jewish cooking, where sweet and savory often go together.
Liver is packed with bioavailable vitamin A, copper, and B vitamins that support hormone balance, energy, and thyroid health. Dr. Ray Peat recommended small amounts of organ meats, paired with natural sugars like apple, to help the body use these nutrients without triggering a stress response.
More Delicious Ways to Cook with Liver
Deli Chopped Liver Recipe
Equipment
- Sheet pan
- 10-inch or 12-inch heavy skillet
- Parchment Paper
- Tongs
- slotted spoon
- Food Processor
- Rubber spatula
Ingredients
- 1 pound chicken livers, trimmed of fat and connective tissue
- ½ cup cooking oil, light olive oil or coconut oil and butter
- 2 small or 1 large diced yellow onion
- 3 hard-boiled large eggs, quartered
- 1 red apple, peeled, cored and diced
- Coarse salt and black pepper to taste
Instructions
- Preheat the oven to 400°F (200°C) with the rack in the center of the oven.
- Line a sheet pan with parchment paper and spread the livers out in a single layer.
- Roast for about 15 minutes. The livers should be browned on the outside but still slightly pink inside. Let them cool slightly.
- While the livers are cooking, heat a large skillet over medium-high heat. Heat the oil and add sliced onions with a little salt. Cook until deeply golden, about 10 minutes. Remove the onions with a slotted spoon and set aside.
- Add the diced apple to the same oil and sauté for about 3 minutes to soften.
- Once everything has cooled slightly, place the livers, cooked onions, apple, and chopped hard-boiled eggs into a food processor. Pulse until smooth, scraping down the sides as needed. Work in batches if needed.
- Transfer the mixture to a large bowl. Mix and season with salt and pepper to taste. If it needs more moisture, add a tablespoon of the cooking oil from the pan.
- Chill before serving. Add more salt if needed.
Notes
- Serve chopped liver chilled as a spread with rye bread, or crackers.
- Spoon it over lettuce with sliced tomatoes and cucumbers for a light meal.
- You can also make a deli platter with lettuce, sliced red onions, black olives, and hard-boiled eggs.
Joan says
Great addition! Going to try this tonight! Thx