Rosh Hashanah, the Jewish New Year celebration, is right around the corner. I just got a email from my mother-in-law, Nancy, letting me know she's making her special chopped liver for the Rosh Hashanah dinner. I so wish I could could be there. Bubbe makes the best chopped liver!
Bubbe (the Jewish word for grandma, pronounced “buh-bee”) told me, “Every Jewish holiday (except Yom Kippur) revolves around food. All the Jewish holidays tell the same story: ‘They tried to kill us. We won. Let's eat.'”
Bubbe explained: “The Jews were always persecuted. So they survived the best they could. It's about family and it's about tradition. And it's about connecting. And it's all about special traditional foods.”
So you're not Jewish. Feh! So what, I say! Who says you can't enjoy a bissel kosher nosh?
I myself am not Jewish. I'm what you would call a shiksa. However, I have been dubbed an “honorary Jew” by many of my Jewish friends. Maybe it's because I grew up in New York (until I was 7 and we moved to Texas). Maybe it's my abiding love of classic Woody Allen movies (“Jew. Jew eat?” — Annie Hall).
Or the fact that for years I hosted what I called a “Jewau” — a Jewish luau. Replete with Hawaiin leis, grass skirts, and yarmulkes. I served mai tais and pina coladas along with bagels and schmear, brisket and pineaple kugel. Oy gevult, those were the days! When I was single and had time for such mishegas.
You will not believe how geshmak this chopped liver is. I get verkelmpt just thinking about it! I had chopped liver a while back at our local deli (there are a lot of NY Jewish delis in Los Angeles) and it was just eh. Nothing like this! Bubbe's chopped liver doesn't taste like liver at all. I'm telling you, you're going to love it so much, you'll plotz!
Bubbe's Chopped Liver
Ingredients
- Chicken livers, ideally pastured but at least free range organic (1 pound)
- Chicken fat (schmaltz), duck fat or refined, expeller-pressed coconut oil, (2-3 TBS) — don't use butter or lard — Jews don't mix meat & dairy, and they don't use pork products
- Large yellow or white onion (1/2)
- Hardboiled egg (1)
- Loaf sprouted or real sourdough bread (1) — if you are gluten-free, use gluten-free bread
- Sea salt
- Freshly ground black pepper
Instructions
1. Hard boil one egg, let cool, and set aside.
2. Dice 1/2 onion and set aside.
3. Melt 1-2 tablespoons chicken fat, duck fat or refined coconut oil in a large skillet on medium heat.
4. Add the chicken livers and cook for just a minute or two on each side. Don't overcook — they will taste bad if you do. They should still be pink in the middle when you remove them from the heat. Cut one open to check.
5. Strain the fat off into the garbage (or put in a bowl to give to the birds) and transfer the chicken livers into your food processor or large mixing bowl and set aside. Note: Straining the fat is the secret trick that helps the chopped liver not be so liver-y tasting.
6. Wipe the skillet with a paper towel.
7. Heat 1 tablespoon of fat in the skillet on medium heat. Add the chopped onion and cook until soft.
8. Pour the onions with the fat (don't strain) into the food processor or mixing bowl with the chicken livers.
9. Chop up the hardboiled egg and add to the mix.
10. Tear up 1/2 of the slice of bread and add to the mix.
11. Pulse or mash with a fork until it is incorporated. Do not overmix; you don't want a puree. It should have a choppy, rustic consistency.
12. Salt and pepper to taste.
13. Add more bread (up to one slice) if it is too wet.
14. Serve with warm bread (sprouted bread, real sourdough or gluten-free). Bubbe always serves chopped liver as an appetizer on Jewish holidays.
Equipment Needed for This Recipe
Optional: Food processor– or mix with a wooden spoon and/or potato masher or fork
Pint This Post: Bubbe's Chopped Liver
Find Me Online
- Subscribe to my YouTube channel
- Follow me on Facebook: https://www.facebook.com/cheeseslave
- Follow me on Twitter: https://www.twitter.com/cheeseslave
- Follow me on Instagram: https://www.instagram.com/ann.marie.michaels/
- Follow me on Pinterest: https://www.pinterest.com/cheeseslave
- My List of Q (QAnon) Resources: https://www.cheeseslave.com/q-resources/
Support Me & My Work
I have been blogging about real food, alternative health, and about the dangers of vaccines and Big Pharma since 2007. As a result, the cabal has punished me severely financially via the IRS, FTC, hacks, etc. I lost my blog network in 2014 which I now believe was an orchestrated attack. Last summer, I lost 80% of my income from my blog due to the Google algorithm change that impacted almost all health bloggers including Dr. Mercola.
I'm now working to build my blog and YouTube channel and I appreciate all the support from my fans. Once I can start making more money, I will be able to hire some help and childcare, so I can create more content. Thank you for any help you can offer. Here are some ways you can support me as a content creator and journalist:- Support me on Patreon (I'm still setting up the bonuses from the tiers but you can start donating now).
- Buy my shampoo or skincare. Want more info? Read my review of MONAT. Or click here to learn how to order MONAT and save the most money. Got questions? Send me an email at annmarie@cheeseslave.com with any questions or if you need help placing an order.
- Send me a donation via Paypal: annmarie@cheeseslave.com
- Enroll in my online course: Online Marketing Simplified. Updates to the course are temporarily on hold so I can cover Q -- but I will be back to adding course lessons as soon as the storm is over and we are out of quarantine -- any week now!
- If you can't help financially, it's OK! You can help by sharing my content. Share my blog posts, YouTube videos, and Facebook & Instagram posts, and leave me comments. Sharing helps get my work seen -- and liking and commenting helps boost the content in the search engine algorithms.
Don’t worry! We will have plenty of chopped liver, matzoh ball soup and brisket when you come in November. Can’t wait to see you!
Mmmm don’t get me started on the soup and the brisket!
I love the flavor of chicken liver compared to beef liver. This recipe looks great, and I can’t wait to try it!
This is the only chopped liver I’ve ever had that doesn’t taste liver-y. You will love it!
It’s all about the Yiddish! And, the schmaltz! Terrific post!
I’m feeling the Jewish realfood love! Thank you so much for this wonderfully hilarious post and for sharing the lovely recipe. I can’t wait to try it. :) I bought a freerange chicken last week from my town’s farmer market and it had nothing inside – no gizzards – nothing! I was so upset. I hope they sell ’em separately and in bulk then.
L’shanah tovah, from one shiksa to another ;o)
I just love your site!Am South African living in U.K.You bring back so many happy memories!Schmultz,thick on a piece of still warm bread with lotsa salt and pepper,hot beef on rye and gherkin,challah,chicken soup-yummy yummy yummy!!
Thank you so much for this recipie,cant wait to try it!
living in Aldershot,not sure where I can get schmultz from,but hey,will improvise.
Dont stop with the recipes girl,especially your Jewish ones;i want them ashll!
Have just had major abdo surgery and came straight home and made my version of “Jewish Pennicillin”.Wow,it works hey.Doctor today couldnt believe how well I am only 1 week post op.Told her its the “Jewish Pennicillin”.She thought I was Masugah.
Regards ,Lynn, another shiksa.
I don’t think I had ever tried chopped liver until I moved to New York City. We went to Sammy’s Romanian in the Lower East Side where they make it at your table. I fell in love! I will try your Bubbe’s recipe. Thanks for sharing it!
.-= City Share´s last blog ..Making a Plan =-.
I didn’t grow up eating chopped liver so I am having a hard time developing a taste for it. I will have to try this recipe, I’m still looking for one I like. Thanks for sharing this!
.-= Lisa @ Real Food Digest´s last blog ..Real Food Holidays Blog Carnival – Rosh Hashana 2010 =-.
I grew up eating chopped liver my grandmother used to make. I got away from it for a long time. You know, the cholesterol thing. I’m learning to love it again. I will be trying this recipe for sure when I get more chicken liver. Love your Yiddish!
Not a shiksa
Good timing. I ordered my first lot of chicken livers over the weekend and can’t wait to make up something like this! Though I don’t have any chicken or the equipment to render schmaltz.
Ann Marie, do you by any chance have any recipes for pork liver pate? I’m hoping my mom can find a Swedish recipe for leverpastej before the holidays because I may have a lead on local pork liver.
.-= Soli @ I Believe in Butter´s last blog ..Real food for rookies WINNER! =-.
Soli – You can use coconut oil for the chopped liver. Just use the refined/expeller pressed kind so it doesn’t taste coconutty.
Unless of course, you are throwing a Jewau — in which case, coconut-flavored chopped liver would be perfect!
I do have a recipe for a pork liver pate:
https://cheeseslave.com/2009/04/28/pate-de-campagne-or-country-pate/
What a cute post! I knew some of those Jewish words you used only because I heard them from Barbara Streisand or someone imitating her on Saturday Night Live or something! LOL!
I just went and ordered some chicken livers! :)
Kelly
.-= Kelly the Kitchen Kop´s last blog ..Dental Fluorosis – Look What I Did to Our Son =-.
@ Kelly
Mike Myers doing Linda Richman on “Coffee Talk”
Here’s a little excerpt:
“Welcome to Coffee Talk I’m your host Linda Richman. On this show we talk about coffee, New York, dawters, dawgs, you know no big whoop just Coffee Talk. The big news is that I Linda Richman, saw Barbra Joan Streisand in concert in Las Vegas, Nevada. She was so beautiful, and her voice was like buttah. But wait, it gets better. She invited me on stage. Hand to God, I was on stage with Barbra Streisand. It was just like when Merv Griffin used to invite Mrs. Miller up from the audience. Now I’m getting a little verklempt. Talk amongst yourselves. I’ll give you a topic: a Thighmaster is neither a thigh nor a master. Discuss! There I feel better. Let’s go the phones. The number is 555-4444. Give us a call we’ll talk, no big whoop. Hello? “
Wait — even better — a Youtube video:
https://www.youtube.com/watch?v=QqPiJ0L7YmY
Yes that’s Madonna and Roseanne.
Yes!!!! That’s it! It’s all coming back to me now and I’m CRACKING UP watching the video!!!
.-= Kelly the Kitchen Kop´s last blog ..Monday Morning Mix-Up 9-6-10 Happy Birthday- Mom! =-.
Love the idea of the Jewau!
have you read Claudia Roden’s Book of Jewish Food?
It has fantastic traditional recipes,lots of ways to prepare offal,and it really illustrates what your mother in law refers to-the importance of food,family and tradition.
I really recommend it-I even use it in my homeschooling lessons.
All the best Ann-marie
@ Jen – No, I haven’t heard of that. I will look it up right now!
OK I’m going to order it. Thank you so much for the suggestion!
Hi there Anne Marie,
I can’t wait to try this recipe… quick question – in the ingredients you call for a loaf of bread, but in the instructions you call for a half a slice and then maybe another slice. Can you clarify on how much bread? I just want to make sure I do this little beauty right!
xo
Molly
Well, I just ordered that book too. I can’t wait to see it. Thanks for posting this recipe. When I see things like this it encourages me to get back to my Jewish roots, especially the food!
Hi, Anne Marie!
Thanks for sharing what looks to be a tasty recipe. I have some pastured lamb liver in my deep freeze (about 1.5#) and was wondering if you have any suggestions for how to prepare it. I’m hoping to make something that my husband & I and our four little boys will enjoy, as we’ve never had liver before. What would you recommend for rookies like us?
:-)
Delicious!
I like the idea of adding the bread to give it some bulk instead of extra eggs or onions.
.-= Dan´s last blog ..Mediterranean Salads =-.
Molly – I think I wrote it that way so that you have bread to eat it with. In the actual chopped liver, you might use half a slice, you might use more. Depends on the consistency you want and how it tastes.
Hi, Kimber!
This is a good recipe for country pate:
https://cheeseslave.com/2009/04/28/pate-de-campagne-or-country-pate/
It calls for beef or pork liver but I think you could substitute lamb. I’d give it a try. Since it also contains sourdough bread, chicken breast, ground sausage, and goat cheese, this pate is not overwhelmed by the flavor of the liver. It’s very mild and especially good with crusty sourdough bread, Dijon mustard and cornichons.
MMMMM, I love liver… though i never made Pate out of it… I usually just lightly pan fry it in a beneficial oil. I guess I like the simplicity… Tons of nutrients in liver too…
.-= SteveBeisheim.com´s last blog ..Raw or Cooked Food =-.
Oh the “chopped liver is not pate” debate.
Like the mandel broit is not biscotti debate.
they look similar, but are very, very different!
.-= Dan´s last blog ..Mediterranean Salads =-.
Our minds think alike, Ann Marie. I made a lovely, smooth Danish liver pate just yesterday! It is mild, delicious and spreadable! Perfect for warm summer supper.
I’m working on a country style pate today. I like the goat cheese addition in your recipe. I’ll have to try it! I’ve had liver stacking up in the freezer. Always get it when we butcher the animals. Never seem to get around to using it. After reading Jane Grigson’s Charcuterie, I’m in a huff to make lots of pates!
Now I have something to do with the 1/2 lb of chicken livers still in the freezer! Thanks for the recipe! Yum!
p.s. I think the Liver Dumpling Soup recipe in NT is a good place to start if you are new to liver.
Thanks so much! I’ll have to give it a try.
I had such fun reading this post with all the funny Jewish words- I actually looked up the word “shiksa” because I only know it from Seinfeld :) LOL
I tried making something similar to this, but no one really liked it. I probably cooked the livers too long, but was nervous about leaving them pink in the middle. I can’t find any organic or free range livers presently, which is why I get nervous about not cooking them all the way.
.-= Jessica´s last blog .. =-.
I love Seinfeld!
Yes, if you cook the livers too long it won’t taste good.
Also keep in mind that it takes time for most people to get used to the taste of liver.
You can buy chicken livers online at US Wellness Meats.
Wow, terrific recipe1 I learned several things from this recipe, Ann Marie.
.-= Stanley Fishman´s last blog ..Traditional Barbecue Methods Avoid Risk Factors =-.
I need to try this recipe soon. I’m looking for more ways to incorporate liver in my diet on a regular basis.
I’d like to incorporate more liver in our diet, as you say it is so good for us, but we are on GAPS so no bread for right now. Any recipes with not bread?
Super! I’ve been wanting a good chopped liver recipe!