Ina Garten Chopped Liver Recipe

Ina Garten’s Chopped Liver is a nod to classic Jewish deli traditions, featuring a rich, creamy spread made with sautéed chicken livers, onions, hard-boiled eggs, and a touch of seasoning. This version is simple yet full of deep, comforting flavors, perfect for serving with crackers, matzo, or fresh bread.

It’s a rustic, old-fashioned dish that remains a timeless appetizer for holidays, gatherings, or simply as a hearty snack.

What Is Ina Garten’s Chopped Liver?

Chopped liver is a traditional Jewish spread made from cooked chicken livers blended with caramelized onions, hard-boiled eggs, and schmaltz (chicken fat) or oil. Ina Garten’s version stays true to the rich tradition but keeps the preparation simple and accessible.

Other Ina Garten Recipes

• Ina Garten Grilled Halibut
• Ina Garten Brown Butter Corn Bread
• Ina Garten Creamy Cucumber Salad
• Ina Garten Lobster Pasta Salad

Reasons to Try Ina Garten’s Chopped Liver

• Deep, savory flavor – Rich yet balanced taste
• Simple, pantry ingredients – Nothing complicated
• Perfect for holidays or special meals – A classic starter
• Protein-packed – Hearty and satisfying
• Make-ahead friendly – Tastes even better after chilling
• Versatile serving options – Spread on crackers, matzo, or veggies
• Nostalgic and comforting – A beloved traditional dish

Ingredients Needed to Make Ina Garten’s Chopped Liver

• 1 pound chicken livers, cleaned and trimmed
• 3 tablespoons schmaltz (chicken fat) or olive oil
• 2 medium yellow onions, thinly sliced
• 4 large hard-boiled eggs, peeled and chopped
• 1 teaspoon kosher salt (plus more to taste)
• ½ teaspoon freshly ground black pepper
• 1 tablespoon brandy or cognac (optional, for flavor depth)
• Fresh parsley, for garnish (optional)

Instructions to Prepare Ina Garten Chopped Liver

Step 1: Cook the onions

In a large skillet, heat 1 tablespoon of schmaltz or olive oil over medium heat. Add the sliced onions and sauté for 8–10 minutes, stirring occasionally, until golden and caramelized. Remove and set aside.

Step 2: Sauté the chicken livers

In the same skillet, add the remaining schmaltz or oil. Increase the heat to medium-high. Add the cleaned chicken livers and sauté for 5–7 minutes, turning occasionally, until they are browned outside but still slightly pink inside. Do not overcook.

Step 3: Combine and chop

Transfer the cooked livers and onions to a food processor. Add the chopped hard-boiled eggs, salt, pepper, and brandy (if using). Pulse until you achieve your desired texture—some prefer it smoother, while others like a coarser spread.

Step 4: Chill before serving

Spoon the chopped liver into a serving bowl. Cover and refrigerate for at least 2 hours to allow the flavors to meld.

Step 5: Garnish and serve

Before serving, garnish with chopped parsley if desired. Serve chilled or at room temperature with crackers, matzo, or toasted bread.

What Goes Well With Ina Garten’s Chopped Liver

• Matzo crackers or rye bread – Classic pairing
• Pickled cucumbers or vegetables – Adds brightness
• Grainy mustard or horseradish – For a little heat
• Fresh sliced cucumbers and radishes – Refreshing contrast
• Hard-boiled egg slices – Extra richness on top
• Challah bread – Soft and slightly sweet complement
• Dry white wine or light beer – Cleanses the palate

Key Tips for Making Ina Garten’s Chopped Liver

• Don’t overcook the livers – Keeps texture tender, not dry
• Caramelize onions deeply – Adds sweetness and depth
• Use schmaltz for authentic flavor – Olive oil works too, for convenience
• Pulse, don’t puree – Control the texture based on preference
• Season after chilling if needed – Flavors deepen as it rests
• Let rest before serving – Improves overall flavor
• Garnish lightly – Fresh herbs or extra onions add color

Creative Variations of Ina Garten’s Chopped Liver

• Use duck livers for a richer version – Intensifies flavor
• Add a touch of thyme or marjoram – Herbal notes enhance depth
• Stir in a little Dijon mustard – Adds mild sharpness
• Mix in roasted garlic instead of fresh sautéed – Adds sweetness
• Top with crispy fried onions before serving – Adds texture
• Use a mix of chicken and beef livers – Heartier taste
• Blend with a splash of cream for a softer texture – Creamy and rich

Storage Guidelines for Ina Garten’s Chopped Liver

• Refrigerate in an airtight container – Lasts up to 3 days
• Cover tightly to prevent drying out – Maintains freshness
• Freeze for longer storage – Up to 2 months; thaw slowly in the fridge
• Store garnishes separately – Add fresh herbs right before serving

Reheating Tips for Ina Garten’s Chopped Liver

• Best served cold or room temperature – No need to reheat
• If preferred, warm, heat gently in a skillet – Stir constantly and do not overheat
• Refresh with a sprinkle of fresh parsley – Brightens the flavors after chilling
• Serve with a fresh squeeze of lemon if needed – Adds lightness to rich spread

Nutritional Value (per serving, approx.)

• Calories: 220
• Protein: 16g
• Carbohydrates: 4g
• Fat: 15g
• Fiber: 1g
• Sugar: 2g
• Sodium: 310mg

A rich and hearty appetizer full of protein and savory flavor.

FAQs

Can I make Ina Garten’s chopped liver ahead of time?

Yes, chopped liver can be made 1–2 days ahead. In fact, it tastes even better after chilling, allowing the flavors to fully develop.

What is the best way to clean chicken livers for chopped liver?

Trim off any green spots or connective tissue from the livers, then rinse gently under cold water and pat dry before cooking.

Can chopped liver be frozen for later use?

Yes, you can freeze chopped liver in an airtight container for up to 2 months. Thaw slowly in the refrigerator before serving.

Why is my chopped liver too dry?

If the liver is overcooked or not enough fat (like schmaltz or oil) is added, the texture can become dry. Be careful to cook the livers until just barely pink inside.

Wrapping Up

Ina Garten’s Chopped Liver is a classic appetizer that brings comfort and old-world charm to your table. With its creamy texture, deep savory notes, and simple preparation, it’s a dish that’s perfect for gatherings, holidays, or when you’re craving a taste of tradition. Serve it with plenty of fresh bread or crackers and enjoy a true culinary classic.

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