If you want to cook like a baller Jewish grandmother, this chopped chicken liver is a great place to start. My Bubbe made this to-die-for dish for every holiday meal. It’s been one of my favorite recipes since I was a kid, when I would spend hours upon hours on a stool in her kitchen watching her cook for a small army. Please go to a real butcher shop and buy real chicken livers, it makes a world of difference in the taste and texture of the dish.
This video contains affiliate links, but all opinions are my own.
Tools:
Matzoh: https://amzn.to/3iIKMOH
Rendered chicken fat (aka schmaltz): https://amzn.to/3NzH9Jk
Box grater: https://oxo.x57o.net/ORLWJn
Food processor: https://amzn.to/3NtBh41
Skillet: https://amzn.to/38ctyaz
Rubber spatula: https://oxo.x57o.net/x9qRPv
Glass mis en place bowls: https://amzn.to/3JTKtg6
Knives: https://shun.kaiusa.com/
Hand mixer: https://amzn.to/36wjI2R
Cutting board: https://amzn.to/3NHoY4v
Kosher salt: https://amzn.to/3Ll9xNa
Pepper grinder: https://amzn.to/3Djs4qg
Full recipe here: https://andrewzimmern.com/recipes/andrew-zimmern-cooks-chopped-chicken-liver/
37 Comments
Thank you for this recipe.. divine
So why would you need to go to a butcher shop to buy "real" chicken livers? Are the chicken livers sold at grocery stores fake? 😯
Nice.. cat food.
Looks good, but not traditional Jewish though.
I have a red meat allergy… I thought about blending chicken livers with ground chicken to make a more flavorful patty…
Thank you for the recipe Andrew.
I shared this recipe with someone who doesn't know what schmalz actually is newcomer to your channel I went vegan but I honour my mum, who survived the holocaust, on holidays … every time. She made goose not turkey and schmalz for your readers who don't know is the rendered goose or duck fat in Eva's case with caramalized onions and apples a bit of salt. I used to eat it with raw onions on dark rye sourdough toast but my Dad was born in the the former Yugoslavia so multiculture goes on in Canada. My parents are gone. During Covid 19 I actually got a menora I live in an Italian catholic building for seniors and thought this is a bridge too far. My Italian is ok and my dog 10 lbs friendly Peke but I was called to the manager's office because all dogs are filthy etc. They had a barbecue and i took my dog and sat down with them. I was told I was not alllowed there but got into a great conversation with someone the whole thing idiotic. From tragedy my mother developed hilariuos coping skills which I learned too. Tx for your channel!!!
I am soo boring, I leave the egg out, and the parsley. But it's still delicious. I chop it with a knife on a cutting board in batches. It's easier to wash a cutting board and a knife than a food processor. I haven't rendered any schmattz in a while.
Yummy! I like it on a toasted slice of rye bread with a slice of onion on top! Crackers are good, too, of course!
super healthy right there.
One of my favorite foods hands down 🎊🙌🏻🧐👍
Glad to see you have survived and thrived! Luv you! I don't have schmaltz but I do have a jar of duck fat in my RV fridge . . . that stuff is divine. I hate to tell you this, I am in central Texas and they use chicken livers for fish bait down here. I am going to make chicken liver pate for a Bahn Mi sammich and use the other half for dirty rice! I bought some amazing fresh beef liver at the H.E.B. last week! I love liver! Fresh venison liver is my all time fav, thinly sliced, EVOO, salt, and pepper over a live wood fire.
I need to try this. I used to think I didn't like poultry liver. I loved my mom's pan fried chicken but she would put the giblets in with the chicken and cook them as long as everything else. The result was a dry powdery tasting lump of yuck. This winter we butchered some turkeys and I ended up with the livers. I pan fried them pretty much like you did in the video and they were delicious!
It’s been too long since I’ve done anything with liver
I'm going to do this, but I will flombe the liver with cognac!
My grandmother's recipie is similar. Need to make the schmaltz the right way. Schmaltz is a byproduct of making grebens which is chicken skin/fat rendered with onions. Instead of sauteing onions and adding them directly to the chopped liver, use the minced grebenes which is the fried chicken skins and onions used to make the schmaltz. It's time intensive but makes a huge difference in the end. The little bits of fried chicken fat and crispy onions in the chopped liver not only elevates taste but texture as well. Shread a couple cloves of fresh garlic on a plainer directly into the chopped liver as well. Also, chop the liver, no need to dirty a food processor. It's CHOPPED liver not processed liver. Lol. Otherwise….good job Andrew! I mean u can take liver right out of the pan and cop it with a little melted butter and garlic salt and hard boiled egg and it will still taste great.
Thanks for sharing a family recipe with the world. I can't wait to try it.
I never had chopped chicken liver before, and had heard how incredibly delicious it is. So I followed Andrew's recipe to a T.
Plenty of schmaltz to cook the onions and the chicken livers, finely grated egg, parsley. I was totally unimpressed. It's not that it was bad, but it was bland. Just tasted like plain old chicken liver to me. Maybe it'll taste better tomorrow when the flavors blend.
Made it…………………………….. and love it!😊
Thank You!
I'd put some of that on a Mexican Pizza instead of the refried beans to go with some chopped Sardines 🔥
What is schmalts
I don't like music in any video
Coming up on Hanukkah, I'm going to use this recipe for the holiday!!! Toda rabbah
I love liver. My social worker doesn't like liver… I buy liverwurst sometimes and chicken or duck liver pate… I was cleaning out my fridge with my worker and she took out the liverwurst and said, 'For the cat?'… I was like, 'No! It's for me!'
He does not say, how many onions, what weight of livers. Butter! No Sir, meat & milk, not Kosher, smultz fattening. Alternative is,olive oil, and chicken soup powder.
Trying this with venison liver a friend just dropped off .
Nice non kosher recipe. However, a baller jewish bubbe wouldn't even have butter on the counter, and wouldn't fry the liver without kashering it and flame broiling it first, to say the least. I wonder how his bubbe would have reacted to how he emulated her recipe.
🧿♥️🧿
Andrew, Looks absolutely Delicious 😋😋😋 Nothing better than coming home and opening the frig. And spreading some delicious chopped liver on some fresh rye bread with some shaved onion slices and a Doctor Browns Cream Soda!
P S really miss you from the Old Food Network Shows or Travel Channel ETC….
Publix supermarket sells ready made chopped chicken liver, it's great. On Cholly bread or Jewish seeded rye bread or pumpernickel. I've seen rendered chicken fat at times
Surprised he didn't trim off the connective tissue..its a yuck factor for me..
I never have schmaltz on hand so I sub olive oil for the onions
I dont bother with the parsley.
Lots of flavor wasted in the fond. I broil the livers and add the run off juices as well..helps the end product from being too dry.
Also, some posters said it was too bland for them..try adding some fresh grated onion after you removed it from the processor..
Absolutely fantastic recipe. Made it for my cousin because we both missed chopped liver from our childhood. I used turkey livers because I had them in the freezer and some schmaltz from when I cooked the turkeys. I used the fresh parsley from our greenhouse and eggs from the chickens across the street. This recipe was so unintimidating and it came out GREAT. Thank you, Andrew, glad I came across your recipe online.
My fave!
Live this recipe!
Isn’t it just pate?
its all good but the kosher way would be to grill the liver – other than that – thanks for sharing.
This is not quite accepted practice but kosher and delicious; no eggs, my mum would yes make schmazt from a goose with apples and onions my Dad and I ate onion sandwiches on homemade dark rye sourdough heaven horrified my sis still miss them. i am lazy so frankly use a food processor other ingredients same. Miss my family this a wonderful memory.