Chopped Liver

If you like country paté, liverwurst or braunschweiger, chances are you’ll enjoy this deliciously rich, easy-to-make spread..


Sauté a chopped onion in a bit of rendered duck or chicken fat until browned.  Add a pound of fresh, clean chicken liver and cook until firm and browned, but still very slightly pink on the inside.  Set aside to cool enough to handle.

Meanwhile, prepare hard-boiled pastured eggs.  Cool, remove shells and chop.

Transfer liver to food processor and pulse with marjoram, allspice, sea salt and cracked pepper to taste.  Add a teaspoon of cognac or vermouth if you like.

Spread toasted pumpernickel or dark sprouted rye with a very thin layer of duck or chicken fat (in place of butter), then spread liver over the top.

Dress with chopped eggs and chives.

Chicken liver is a good source of Thiamin, Zinc, Copper and Manganese, and a very good source of Protein, Vitamin A, Vitamin C, Riboflavin, Niacin, Vitamin B6, Folate, Vitamin B12, Pantothenic Acid, Iron, Phosphorus and Selenium.

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16 thoughts on “Chopped Liver

  1. Awesome! I’ve been meaning to make a liver pate. I haven’t had Braunshweiger since I was a kid. How does this differ?

    • Traditionally, braunschweiger is a type of smoked pork liver sausage (liverwurst). The herbs and spices that I’ve used are similar in flavor to what you remember. You might try it with just a little smoked black pepper..

      • Thanks! How do chicken livers differ from beef and/or calf liver? I’ve had beef liver that I really enjoyed, but I have never had chicken livers that weren’t overwhelming in that metallic, liver aftertaste.

        • Its really, really important to use only the livers from chemical-free, pastured animals. Chicken liver should have a bright, clean, fresh smell and be dark and shiny in appearance; particularly avoid any that are mushy or tan colored, and remove any connective tissue that may be present. Rinse in filtered water and gently pat dry before frying.

          Like beef liver, chicken liver can be soaked in milk for a couple of hours if you still find the taste too strong. If using a cast iron skillet, be sure that there isn’t any rust or grit present.


      • I made this today. Oh My!! It was amazingly good. I had to cut my husband off from eating it after his 6th open faced sandwich. It made plenty for leftovers for his lunches this week so he was quite pleased with that.

        • Wow! I had 2 goose liver paté sandwiches with onions and homemade mustard yesterday, so I can relate.

          By the way, tts generally recommended to eat not more than about 6oz of liver a day, due to its extremely high levels of Vitamin A (and cholesterol, if you’re concerned about that).

          Thanks, Millie!

  2. Ren, I live near Chicago, but if I’m ever in your area can I please come to dinner at your house? 🙂 Every time I read your posts I think, “He’s outdone himself this time”! Then you keep doing it again, and again, and again…

  3. Oh YUM! I have all the ingredients in my fridge right now and as soon as the sun rises I am on it! My Oma used to serve this up every Friday night when I was a kid and I still love it..:) Thanks for the delicious reminder.

  4. Ren,

    Only you could make chopped liver look this pretty. I have some of this in my freezer. I think I’ll take it out for lunch and boil up some eggs!

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