Aunt Renee’s Amazing Chopped Liver

There are so many different ways to make chopped liver but for my family, it’s my Aunt Renee’s Amazing Chopped Liver recipe that rules! It’s simple, dee-licious, and because my Aunt Renee only made it for Passover and Rosh Hashanah, it was a much-anticipated, special treat. I know chopped liver isn’t on everyone’s Top Ten list but when you work up the chutzpah, try my Aunt Renee’s Amazing Chopped Liver recipe.

Organize Chopped Liver Ingredients

Organize the main ingredients for the Chopped Liver – chicken livers, chopped hard-boiled eggs, sliced onions, thyme leaves and oil (not shown in photo).

Broil the Chicken Livers

Using a non-stick broiler pan, line the bottom pan with foil (for easier clean-up) and place the chicken livers on the broiler grate. If you don’t own a broiler pan, use a baking sheet lined with foil and place a baking rack on top of the foil as I’ve done in the photo above. I don’t recommend this method because cleaning the baking rack is quite a nightmare…take it from me! (Just ordered my new, non-stick broiler pan!) Then place pan on the top rack of the oven and broil for 2 minutes on each side with the oven door slightly ajar, 4 minutes total.  This step is not for cooking the livers but rather to remove as much blood as possible from the livers before cooking them on the stove. Let chicken livers rest while sautéing the onions.

Saute the Onions

Heat 2 tablespoons oil in a large pan. (I use a neutral oil like my aunt but I will tell you that many chopped liver lovers say that using chicken schmaltz in your chopped liver is transformative and elevates the entire chopped liver experience. Perhaps I’ll try schmaltz one day.) Add the onions to the pan. My aunt Renee used the low-and-slow method and cooked the onions on medium-low heat for 45 minutes. Because I have less patience than my aunt, I cook the onions on medium-high for 13-15 minutes. Either way, the goal is to have nicely browned, caramelized onions. Season onions with one teaspoon salt.

Combine Onions with Liver

Add broiled, partially-cooked liver back to the pan with the onions and reduce heat to medium. Turn liver pieces occasionally and use a spatula and some elbow grease to break up the larger pieces of liver until they lose almost all of their pink color. The livers don’t need to cook for a long time since they were partially cooked in the broiler. Cooking time is approx. 10 minutes. Let liver and onions cool slightly for an additional 10 or so minutes.

Final Step – Food Processer

Once the liver and onions have cooled, add them, along with the chopped egg, thyme, 1/4 cup of oil, and 1/2 teaspoon salt to the food processor. Pulse for approx. 30 seconds, until all of the ingredients are combined and almost smooth. I like a little bit of texture in my chopped liver. If you prefer it chunkier or smoother than I do, pulse it for more or less time depending upon the desired outcome you are looking for.

Aunt Renee’s Amazing Chopped Liver

Transfer chopped liver to a bowl or platter and garnish with extra grated hard-boiled egg, tomato, cucumber, and thyme. Serve with gluten free matzo and/or gluten free crackers. (In the top photo, I served the chopped liver with Le Pain des Fleurs Quinoa Crispbread.)

This is my Aunt Renee’s chopped liver recipe which I’ve slightly modified.

If you like this recipe, you may also like these other GFchow recipes. Zahav-Famous Hummus (5-Minute Version), Homemade Chunky Guacamole, and Homemade Dill Pickles…Easy as 1,2,3.

Gluten Free Disclaimer

The recipes you find here are considered by me to be gluten free.   However, it is up to you to make sure the ingredients you use are gluten free.  Whenever possible,  I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.      

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