Epicure 's Chopped Liver

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Linda Walter


i believe i got this recipes from a newspaper..with a few notes added..
I have tasted many chopped livers and let me tell you, none compares to Epicure's. Their's is the gold standard in my opinion. It is sublime schmeared on a cracker or put on challah bread for a sandwich. Mounded on a plate surrounded with crackers for a party is what people love among other things.to me, it is pure comfort food and of course, an acquired taste. But I loved it from the first bite back in 1975!
This is the chopped liver your grandmother made, perhaps not '90s healthy, but traditional, with a sweet overtone


★★★★★ 1 vote

16 servings
30 Min
25 Min


  • ·
    2 pounds chicken livers
  • ·
    1 1/2 tablespoons salt
  • ·
    5 ounces chicken fat
  • ·
    2 pounds onions (about 3 cups), sliced thin
  • ·
    1/2 cup chicken stock
  • ·
    8 large hard-boiled eggs, crumbled
  • ·
    1 tablespoon salt
  • ·
    1/2 teaspoon black pepper
  • ·
    1/4 cup honey



  1. Place the chicken livers in a heavy saucepan with just enough water to cover. Stir in salt. Bring to a boil, then reduce heat and simmer until livers are firm, about 5 minutes. Drain on an absorbent towel.
  2. In a large saute pan, warm chicken fat over medium-high heat until it liquefies (about 300 degrees F). Add onions and saute until soft and lightly caramelized, about 5 minutes.
  3. Add chicken livers and cook 1 minute more.

    Stir in chicken stock and deglaze the pan. Remove from heat and stir in eggs, salt, pepper and honey. Toss gently and cool.

    Push through fine sieve of a meat grinder, or use a food processor, pulsing on and off until desired consistency is reached.

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