Ina Garten’s Classic Chopped Liver Recipe for Your Dinner

Ina Garten’s chopped liver transforms an unassuming ingredient into a culinary masterpiece that bridges rustic traditions with elegant flavors.

Jewish cuisine rarely celebrates an appetizer with such nuanced depth and rich cultural significance.

Her carefully curated recipe elevates humble chicken livers into a sophisticated spread that whispers stories of family gatherings.

Creamy textures mingle with caramelized onions, creating a harmonious balance between earthy undertones and delicate aromatics.

Each bite promises a nostalgic journey through generations of home cooking traditions.

Smooth and decadent, this appetizer represents more than mere sustenance – it’s a testament to thoughtful ingredient selection and precise technique.

Garten’s approach demonstrates how simple components can become extraordinary when prepared with intention and respect: The result will surprise and delight you.

Storing Chopped Liver Without Drying It

• Vacuum Seal: Lock in freshness by using a vacuum sealer for the chopped liver. Press out all air before sealing to prevent freezer burn and maintain optimal flavor. This method extends storage life up to 4 months with minimal quality loss.
• Portioning Technique: Divide the chopped liver into small, individual serving sizes before storing. Use silicone molds or small freezer-safe containers for easy portioning. Each portion can be thawed quickly without compromising the entire batch's quality.
• Temperature Control: Keep the chopped liver consistently cold, storing at 40°F or below in the refrigerator. Place the container in the coldest part of the fridge, typically the back shelf. Always use a clean utensil when scooping to prevent bacterial contamination and maintain food safety.

Variations to Elevate a Classic

• Mediterranean Herbal Infusion: Replace thyme with fresh rosemary and add chopped sun-dried tomatoes for a Mediterranean-inspired flavor profile that brings bright, aromatic notes to the traditional chopped liver.
• Smoky Spice Blend: Incorporate smoked paprika and a touch of ground cumin to create a deeply rich, warmly spiced version that adds complexity and depth to the classic recipe.
• Caramelized Garlic Boost: Roast whole garlic cloves alongside the onions and blend them into the liver mixture, introducing a sweet and mellow garlic undertone that enhances the overall richness of the dish.
• Cognac Elegance: Swap Madeira wine with high-quality cognac to introduce a luxurious, sophisticated flavor that elevates the traditional chopped liver with a subtle, refined essence.

Chopped Liver Recap

Culinary heritage finds its pinnacle in Ina Garten’s chopped liver, a classic Jewish delicacy that whispers stories of tradition and comfort.

Rich, creamy textures meld with robust flavors, creating an unforgettable appetizer that connects generations.

Classic techniques shine through careful sautéing and precise seasoning, highlighting each ingredient’s unique character.

Madeira wine adds sophisticated depth, elevating this humble dish beyond simple expectations.

Chilling allows flavors to harmonize, transforming individual components into a cohesive masterpiece.

Passionate cooks and curious palates will discover pure magic in this timeless recipe – share its delicious narrative, spark conversations around your kitchen table, and celebrate culinary traditions that nourish both body and soul.

Why Chopped Liver Still Stands Strong

• Savor Rich, Complex Flavors: This chopped liver recipe delivers a deeply satisfying blend of earthy liver, caramelized onions, and subtle wine undertones that create a luxurious taste experience.
• Master a Classic Technique: Ina Garten's method showcases professional cooking skills through careful sautéing, deglazing, and precise processing that transforms simple ingredients into an elegant appetizer.
• Quick and Foolproof Preparation: With just 30 minutes of active cooking time and minimal ingredients, this recipe offers home cooks an easy way to create a traditional Jewish deli-style dish that impresses guests without complicated steps.
• Versatile Party-Perfect Starter: Perfectly chilled and packed with protein, this chopped liver spreads beautifully on crackers or matzo, making it an ideal make-ahead appetizer for gatherings, holidays, or sophisticated cocktail parties.

Everything That Goes Into Ina’s Version

• Chicken Livers: Rich, creamy base of the dish with deep earthy flavor; select fresh, clean livers without discoloration.
• Eggs: Provide binding and smooth texture; cage-free eggs recommended for better taste.

• Chicken Fat (Schmaltz): Traditional Jewish cooking fat with intense flavor; homemade is best but store-bought works well.
• Madeira Wine: Adds depth and subtle sweetness; helps deglaze pan and enhance overall complexity.

• Parsley: Brings fresh green notes and brightens the rich liver mixture; fresh is preferable over dried.
• Thyme: Adds subtle herbal undertones; dried thyme can be substituted if fresh is unavailable.
• Salt, Black Pepper: Essential for balancing and enhancing overall flavor profile.
• Cayenne Pepper: Provides gentle heat and subtle warmth; adjust quantity based on personal spice preference.

• Crackers, Matzo: Traditional accompaniments for serving chopped liver; crisp base for spreading.

How to Make Smooth and Savory Chopped Liver

Step 1: Prepare Chicken Livers

• Drain livers thoroughly
• Heat chicken fat in skillet over medium-high heat
• Sauté livers in two separate batches
• Cook for approximately 5 minutes
• Ensure livers are just barely pink inside
• Transfer cooked livers to large mixing bowl

Step 2: Caramelize Onions

• Use same skillet from liver cooking
• Add chicken fat
• Sauté onions over medium-high heat
• Cook until deep golden brown
• Stir occasionally to prevent burning
• Takes around 10 minutes total

Step 3: Create Flavor Base

• Pour Madeira wine into hot skillet
• Scrape pan edges to release browned bits
• Mix wine with onions
• Pour entire mixture over cooked livers

Step 4: Combine Ingredients

• Cooked livers
• Caramelized onions
• Madeira wine
• Eggs
• Fresh parsley
• Thyme
• Salt
• Black pepper
• Cayenne pepper
• Remaining chicken fat

Gently fold all ingredients together

Step 5: Process Liver Mixture

• Divide mixture into two equal portions
• Use food processor with steel blade
• Pulse each batch 6-8 times
• Aim for coarse, rustic texture
• Avoid over-processing

Step 6: Final Seasoning

• Taste mixture
• Adjust salt and pepper as needed
• Consider adding extra cayenne for heat

Step 7: Chill and Develop Flavor

• Transfer to covered container
• Refrigerate minimum 1 hour
• Allows flavors to meld together
• Improves overall texture and taste

Step 8: Serving

• Remove from refrigerator
• Serve chilled
• Accompany with crisp crackers
• Traditional option: serve with matzo

Pro Tips for Rich Flavor Every Time

• Master the Batch Cooking: Sauté chicken livers in separate batches to prevent overcrowding, guaranteeing even cooking and maintaining tender texture.
• Manage Heat Like a Pro: Maintain medium-high heat while cooking livers and onions to achieve perfect golden-brown color without burning ingredients.
• Check Liver Doneness Carefully: Pull livers off heat when they're just barely pink inside, preventing dry and tough results that can ruin the dish's delicate texture.
• Respect the Fat Factor: Precisely measure chicken fat for sautéing, as this crucial ingredient dramatically enhances flavor and creates authentic richness.
• Embrace the Chill Time: Refrigerate chopped liver for at least one hour before serving, allowing flavors to blend and develop a more complex, delicious profile.

Ina Garten Chopped Liver Recipe

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4.7 from 40 reviews

• Total Time: 35 minutes
• Yield: 8 1x

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Description

Ina Garten’s chopped liver brings classic Jewish deli comfort to home kitchens. Silky chicken livers blend with caramelized onions and rich seasonings, creating a nostalgic spread perfect for entertaining or savoring solo with crackers.

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Ingredients

Scale 1x2x3x

Main Protein:

• 2 pounds (907 grams) chicken livers

Aromatic Vegetables:

• 2 cups (300 grams) medium-diced yellow onion (2 onions)

Flavor Enhancers and Seasonings:

• 1 cup (240 milliliters) rendered chicken fat
• 4 extra-large eggs, hard-cooked, peeled, and chunked
• ⅓ cup (80 milliliters) Madeira wine
• ¼ cup (15 grams) minced fresh parsley leaves
• 2 teaspoons fresh thyme leaves
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 pinch cayenne pepper

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Instructions

1. Rinse chicken livers thoroughly under cold water, patting them dry with paper towels to remove excess moisture.
2. Heat of chicken fat in a large skillet over medium-high heat, carefully sautéing the livers in two separate batches for approximately 4-5 minutes, ensuring they remain slightly pink in the center to maintain tenderness.
3. Transfer the sautéed livers to a spacious mixing bowl, preserving their delicate texture and preventing overcooking.
4. Using the same skillet, add of chicken fat and caramelize the onions over medium heat for 8-10 minutes until they develop a rich, golden-brown color.
5. Deglaze the pan with Madeira wine, gently scraping the browned bits from the skillet’s surface to incorporate deep, complex flavors into the mixture.
6. Pour the wine-infused onions into the bowl with the prepared livers, creating a flavorful base for the chopped liver.
7. Incorporate eggs, freshly chopped parsley, thyme, kosher salt, freshly ground black pepper, and a hint of cayenne pepper into the liver mixture.
8. Add the remaining of chicken fat, gently folding all ingredients to ensure even distribution of seasonings.
9. Divide the liver mixture into two batches, using a food processor with a steel blade to pulse each portion 6-8 times, achieving a coarse, rustic texture.
10. Taste and adjust seasonings, adding additional salt and pepper as needed to enhance the overall flavor profile.
11. Cover the chopped liver and refrigerate for a minimum of 1 hour, allowing the flavors to meld and develop a smooth, cohesive consistency.
12. Serve chilled, accompanied by traditional crackers or matzo, garnishing with additional fresh parsley if desired.

Notes

• Prepare chicken livers in two separate batches to avoid overcrowding, ensuring even cooking and maintaining tender texture.
• Maintain medium-high heat while sautéing livers and onions to achieve perfect browning without burning or overcooking.
• Stop cooking livers when they’re barely pink inside, preventing dry and tough results that could compromise the dish’s quality.
• Measure chicken fat precisely to enhance flavor and create the ideal consistency for your chopped liver preparation.
• Refrigerate the mixture for a minimum of one hour before serving, allowing flavors to develop and improve overall taste and texture.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Appetizer, Snacks
• Method: Sautéing
• Cuisine: Jewish

Nutrition

• Serving Size: 8
• Calories: 330
• Sugar: 1 g
• Sodium: 250 mg
• Fat: 25 g
• Saturated Fat: 7 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 6 g
• Fiber: 1 g
• Protein: 20 g
• Cholesterol: 370 mg