Get ready to take your taste buds on a flavorful journey with these 18 mouthwatering chopped liver recipes! Chopped liver has long been a staple in many cuisines, from classic Jewish dishes to Southern comfort food. But what makes this humble ingredient so special is its incredible versatility – it can be paired with sweet caramelized onions, smoky bourbon, spicy harissa, or even toasted cumin. In this article, we’ll dive into the world of savory chopped liver and explore a range of traditional recipes that will inspire you to get creative in the kitchen.
Whether you’re looking for a hearty snack to pair with your favorite cocktail or a show-stopping main course for special occasions, these recipes are sure to satisfy. From classic combinations to innovative twists, we’ll take you on a culinary tour of chopped liver’s many faces and flavors. So without further ado, let’s get started and explore the delicious world of savory chopped liver!
Classic Jewish Chopped Liver with Caramelized Onions
A staple of Jewish cuisine, this classic dish is a must-have at any holiday table or family gathering. This recipe combines the rich flavor of liver with the sweetness of caramelized onions for a truly unforgettable taste experience.
Ingredients:
– 1 pound beef liver, finely chopped
– 2 medium onions, thinly sliced
– 2 tablespoons vegetable oil
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup chicken broth
Instructions:
1. In a large skillet, heat the oil over medium-low heat. Add the sliced onions and cook, stirring occasionally, for 30-40 minutes or until caramelized.
2. Add the chopped liver to the skillet with the onions and stir to combine. Cook for an additional 5-7 minutes or until the liver is cooked through.
3. Season with salt and pepper to taste.
4. Stir in the chicken broth and continue cooking for another minute.
5. Serve warm, garnished with chopped fresh parsley if desired.
Cooking Time: 45-50 minutes
Southern-Style Chicken Liver Pâté with Bacon
A rich and creamy pâté that combines the savory flavors of chicken liver, crispy bacon, and a hint of Southern charm. This indulgent spread is perfect for crackers, toast, or as a topping for baked potatoes.
Ingredients:
– 1 pound chicken livers
– 6 slices of bacon, diced
– 1/2 cup heavy cream
– 1 tablespoon butter
– 1 teaspoon Worcestershire sauce
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook the diced bacon over medium heat until crispy. Remove from heat and set aside.
3. In a separate pan, sauté the chicken livers in butter until they’re cooked through, about 5 minutes.
4. Add the heavy cream, Worcestershire sauce, salt, and pepper to the liver mixture. Stir well to combine.
5. Combine the cooked bacon and liver mixture. Blend with an immersion blender or a regular blender until smooth.
6. Transfer the pâté to a serving bowl and refrigerate for at least 30 minutes before serving.
Cooking Time: 15-20 minutes
Herbed Chopped Liver with Fresh Thyme and Rosemary
This classic French-inspired appetizer is a delightful combination of rich liver, fragrant herbs, and savory flavors. Perfect for snacking or serving at your next dinner party.
Ingredients:
– 1 pound chicken livers
– 2 tablespoons butter
– 2 cloves garlic, minced
– 2 sprigs fresh thyme, chopped
– 1 sprig fresh rosemary, chopped
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Rinse the livers under cold water, pat dry with paper towels.
3. In a large skillet, melt butter over medium heat. Add garlic and sauté until fragrant.
4. Add the chopped liver and cook until browned on all sides, about 5 minutes.
5. Remove from heat and stir in thyme and rosemary.
6. Season with salt and pepper to taste.
7. Transfer the mixture to a baking dish and bake for 10-12 minutes or until the liver is cooked through.
Cooking Time: 20-22 minutes
Smoky Chopped Liver with Bourbon and Caramelized Shallots
Elevate your appetizer game with this rich and savory recipe, perfect for any occasion. The combination of smoky liver, sweet caramelized shallots, and tangy bourbon creates a flavor profile that’s sure to impress.
Ingredients:
– 1 pound chicken livers
– 2 tablespoons olive oil
– 1 medium onion, finely chopped
– 2 medium shallots, thinly sliced
– 2 cloves garlic, minced
– 1/4 cup bourbon whiskey
– 1 tablespoon brown sugar
– 1 teaspoon smoked paprika
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large skillet, heat olive oil over medium-high heat. Add chopped onion and cook until caramelized, about 8-10 minutes.
3. Add sliced shallots and minced garlic to the skillet. Cook for an additional 2-3 minutes, until fragrant.
4. Add chicken livers to the skillet, cooking until browned on all sides, about 5-6 minutes per side.
5. Stir in bourbon whiskey, brown sugar, smoked paprika, salt, and pepper. Simmer for 2-3 minutes, allowing flavors to meld together.
6. Serve warm or at room temperature.
Cooking Time: 20-25 minutes
Spicy Chopped Liver with Harissa and Toasted Cumin
This recipe adds a bold twist to the classic chopped liver by incorporating the spicy, smoky flavors of harissa and toasted cumin. The result is a rich, savory spread perfect for serving on crackers or using as a dip.
Ingredients:
– 1 pound chicken livers
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 2 teaspoons harissa
– 1 teaspoon toasted cumin powder
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the chicken livers and cook until browned on all sides, about 5-7 minutes.
5. Remove from heat and stir in harissa and toasted cumin powder.
6. Season with salt and pepper to taste.
7. Serve warm or at room temperature.
Cooking Time: 15-20 minutes
Chopped Liver and Mushroom Duxelles Crostini
Elevate your appetizer game with this rich and earthy Chopped Liver and Mushroom Duxelles Crostini recipe, perfect for special occasions or everyday entertaining.
Ingredients:
– 1/2 cup chopped liver (duck or chicken)
– 1/4 cup finely chopped mushrooms (such as shiitake or cremini)
– 2 tablespoons butter
– 1 tablespoon cognac (optional)
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– 1 baguette, sliced into 1/4-inch thick rounds
– 1 cup grated Gruyère cheese
– Fresh parsley, chopped (for garnish)
Instructions:
1. Preheat oven to 375°F.
2. In a skillet, sauté the mushrooms and thyme in butter until softened. Add cognac (if using) and cook for an additional minute.
3. In a separate bowl, mix together the chopped liver and mushroom mixture.
4. Arrange baguette slices on a baking sheet and top each with a spoonful of the liver-mushroom mixture. Sprinkle Gruyère cheese over the top.
5. Bake for 10-12 minutes or until the cheese is melted and bubbly.
6. Garnish with chopped parsley and serve warm.
Cooking Time: 15-18 minutes
Pistachio-Crusted Chopped Liver Terrine
Elevate your appetizer game with this creamy and crunchy terrine, featuring the rich flavor of chopped liver wrapped in a delicate pistachio crust.
Ingredients:
– 1 pound chopped chicken liver
– 1/4 cup heavy cream
– 2 tablespoons unsalted butter
– 1 tablespoon Dijon mustard
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup finely ground pistachios
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a medium bowl, whisk together cream, butter, mustard, salt, and pepper until smooth.
3. Add chopped liver and stir until well combined.
4. Transfer the mixture to a 9×5-inch loaf pan or terrine mold.
5. Sprinkle pistachios evenly over the top of the terrine.
6. Bake for 30-35 minutes or until the crust is golden brown and the terrine is set.
7. Let cool before serving. Garnish with chopped parsley, if desired.
Cooking Time: 30-35 minutes
Chopped Liver with Apples and Calvados
This recipe combines the rich flavor of chopped liver with the sweetness of apples and the warmth of Calvados, perfect for a cozy fall evening.
Ingredients:
– 1 pound chicken livers
– 2 medium apples, peeled and diced
– 2 tablespoons butter
– 1 onion, finely chopped
– 1/4 cup Calvados
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the chopped onion in butter until translucent.
3. Add the chicken livers and cook until browned, breaking them up with a spoon as they cook.
4. Add the diced apples, Calvados, salt, and pepper. Stir to combine.
5. Transfer the mixture to a 9×13-inch baking dish and bake for 20-25 minutes or until the liver is cooked through.
6. Garnish with fresh thyme leaves, if desired.
Cooking Time: 20-25 minutes
Mediterranean Chopped Liver with Sun-Dried Tomatoes and Olives
This flavorful dish combines the richness of chopped liver with the bright, savory flavors of the Mediterranean. Perfect as an appetizer or side dish, it’s sure to delight!
Ingredients:
– 1 pound chicken livers, finely chopped
– 2 tablespoons olive oil
– 1/4 cup sun-dried tomatoes, chopped
– 1/4 cup pitted green olives, sliced
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chopped onion and cook until translucent, about 3 minutes.
3. Add the garlic, paprika, salt, and pepper; cook for 1 minute.
4. Stir in the chopped liver, sun-dried tomatoes, and olives. Cook, breaking up any large lumps with a spoon, until the liver is cooked through and the mixture is heated through.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 10-12 minutes
Chopped Liver and Hard-Boiled Egg Salad
A savory and protein-packed salad that combines the rich flavor of chopped liver with the creaminess of hard-boiled eggs. Perfect for a quick lunch or as a snack.
Ingredients:
– 1 cup cooked chicken liver, finely chopped
– 2 large hard-boiled eggs, diced
– 1/4 cup mayonnaise
– 1 tablespoon Dijon mustard
– Salt and pepper to taste
– Chopped fresh parsley for garnish (optional)
Instructions:
1. In a medium bowl, combine the chopped liver and diced hard-boiled eggs.
2. In a small bowl, whisk together the mayonnaise and Dijon mustard until smooth.
3. Add the mayonnaise mixture to the liver and egg mixture; stir until well combined.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
6. Garnish with chopped parsley, if desired.
Cooking Time: None required! Just assemble and chill.
Chopped Liver with Caramelized Fennel and Orange Zest
This elegant appetizer combines the rich flavor of chopped liver with the sweet, anise-like taste of caramelized fennel and a hint of citrus from orange zest. Perfect for a sophisticated dinner party or special occasion.
Ingredients:
– 1 lb chicken livers, chopped
– 2 bulbs fennel, sliced into 1/4-inch thick wedges
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 2 tbsp butter
– 2 tbsp orange zest (from 1 large orange)
– 2 cloves garlic, minced
Instructions:
1. Preheat oven to 400°F.
2. In a large skillet, heat olive oil over medium-high. Add fennel and cook for 10-12 minutes, stirring occasionally, until caramelized and golden brown.
3. In a separate pan, melt butter over medium. Add chopped liver and cook for 5-7 minutes, breaking up with spoon as needed, until lightly browned.
4. Stir in salt, black pepper, and garlic. Cook for an additional minute.
5. To assemble, place caramelized fennel on a serving plate, top with chopped liver mixture, and sprinkle with orange zest.
Cooking Time: 25-30 minutes
Smoked Duck Liver Pâté with Black Pepper and Brandy
This luxurious pâté is a perfect combination of rich flavors, with the smokiness of duck liver, the boldness of black pepper, and the warmth of brandy.
Ingredients:
– 1 lb (450g) smoked duck liver
– 1/4 cup (60ml) brandy
– 2 tablespoons unsalted butter
– 1 tablespoon finely ground black pepper
– 1/2 teaspoon salt
Instructions:
1. In a blender or food processor, combine the smoked duck liver, brandy, and butter. Blend until smooth.
2. Add the black pepper and salt. Blend until well combined.
3. Transfer the mixture to a serving bowl or ramekin. Cover with plastic wrap and refrigerate for at least 2 hours or overnight to allow the flavors to meld.
4. Serve chilled, garnished with fresh herbs or crackers.
Cooking Time: 2 hours (or overnight)
Chopped Liver and Caramelized Onion Phyllo Cups
These bite-sized treats combine the rich flavors of chopped liver and caramelized onions with the crispy, buttery goodness of phyllo cups. Perfect for a party or special occasion.
Ingredients:
– 1 package of phyllo dough (usually found in the freezer section)
– 1/2 cup chopped cooked liver
– 1 large onion, thinly sliced
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon butter, melted
Instructions:
1. Preheat oven to 375°F (190°C).
2. Thaw phyllo dough according to package instructions.
3. In a large skillet, caramelize onions over medium-low heat for about 20 minutes or until golden brown.
4. Add chopped liver, salt, and pepper to the skillet and stir to combine. Cook for an additional 2-3 minutes.
5. Layer phyllo dough with melted butter, folding each sheet in half to form triangles.
6. Spoon about 1 tablespoon of the liver-onion mixture onto the center of each triangle.
7. Fold the phyllo into a cup shape and bake for 15-20 minutes or until golden brown.
Cooking Time: 35-40 minutes
Chopped Liver with Crispy Chicken Skin and Chives
This recipe takes the humble chopped liver to new heights by adding crispy chicken skin and chives for added texture and flavor. The combination is a game-changer, perfect for a special occasion or as a unique appetizer.
Ingredients:
– 1 lb chicken livers
– 2 tablespoons butter
– 1/4 cup chopped fresh chives
– 1/4 cup crispy fried chicken skin (see note)
– Salt and pepper to taste
– Optional: lemon wedges for serving
Instructions:
1. Preheat oven to 375°F (190°C).
2. Rinse the livers, pat dry with paper towels.
3. In a skillet, melt butter over medium-high heat. Add livers; cook until browned on both sides, about 5-7 minutes per side. Remove from heat.
4. Stir in chopped chives and crispy chicken skin.
5. Season with salt and pepper to taste.
6. Serve warm or at room temperature. Garnish with lemon wedges if desired.
Cooking Time: 15-20 minutes
Note: To make crispy fried chicken skin, simply bake or deep-fry chicken skin until crispy, then chop into small pieces.
Maple-Glazed Chopped Liver with Toasted Walnuts
Elevate your snack game with this sweet and savory combination of maple-glazed chopped liver and toasted walnuts. This addictive appetizer is perfect for parties or game day gatherings.
Ingredients:
– 1 pound chicken liver, chopped
– 2 tablespoons butter
– 1/4 cup pure maple syrup
– 1 tablespoon Dijon mustard
– 1 teaspoon Worcestershire sauce
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup toasted walnuts, chopped
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a skillet, melt butter over medium heat. Add chopped liver and cook until browned, about 5 minutes.
3. Stir in maple syrup, Dijon mustard, Worcestershire sauce, salt, and pepper. Cook for an additional 2-3 minutes.
4. Transfer the glazed liver to a baking dish and top with toasted walnuts.
5. Bake for 10-12 minutes or until the liver is caramelized and the walnuts are fragrant.
Cooking Time: 20-22 minutes
Chopped Liver and Fig Jam Crostini
Elevate your appetizer game with this sweet and savory combination of rich chopped liver pâté, caramelized fig jam, and crispy baguette slices.
Ingredients:
– 1/2 cup cooked chopped liver
– 1/4 cup fig jam
– 1 tablespoon unsalted butter
– 1 baguette, sliced into 1/2-inch thick rounds
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small saucepan, melt the butter over medium heat. Add the chopped liver and cook, stirring occasionally, until heated through.
3. Arrange the baguette slices on a baking sheet and toast in the preheated oven for 5-7 minutes, or until lightly browned.
4. Spread a layer of fig jam onto each toasted baguette slice.
5. Spoon the warmed liver pâté over the fig jam.
6. Garnish with fresh thyme leaves, if desired.
7. Serve immediately and enjoy!
Cooking Time: 10-12 minutes
Chopped Liver with Roasted Garlic and Sage
Rich and savory, this classic dish gets a boost from roasted garlic and fragrant sage. Perfect as an appetizer or side dish for your next gathering.
Ingredients:
– 1 pound chicken liver, chopped
– 2 heads of garlic, separated into cloves
– 2 tablespoons olive oil
– 1/4 cup chopped fresh sage leaves
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss garlic cloves with 1 tablespoon olive oil and season with salt. Roast for 20-25 minutes, or until tender and caramelized.
3. In a large skillet, heat remaining 1 tablespoon olive oil over medium-high heat. Add chopped liver and cook until browned, about 5 minutes.
4. Add roasted garlic cloves and chopped sage to the skillet. Stir to combine, then season with salt and pepper to taste.
5. Serve hot, garnished with additional sage leaves if desired.
Cooking Time: 30-35 minutes
Chopped Liver with Port Wine and Caramelized Pears
This rich and savory appetizer combines the bold flavors of port wine and caramelized pears to elevate traditional chopped liver. Perfect for a special occasion or holiday gathering, this recipe is sure to impress.
Ingredients:
– 1 pound chicken livers
– 2 tablespoons butter
– 1/4 cup chopped onion
– 2 cloves garlic, minced
– 1/4 cup port wine
– 2 ripe pears (Bartlett or Anjou), peeled and sliced into wedges
– Salt and pepper to taste
– Fresh thyme leaves for garnish
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté chopped onion and minced garlic until translucent.
3. Add chicken livers and cook until browned, about 5 minutes.
4. Pour in port wine and simmer for an additional 2-3 minutes.
5. Meanwhile, caramelize pear slices by cooking them in butter over medium heat until tender, about 5-7 minutes per side.
6. Serve chopped liver with caramelized pears and garnish with fresh thyme leaves.
Cooking Time: 20-25 minutes
Summary
Discover 18 mouthwatering chopped liver recipes that are sure to become new family traditions! From classic Jewish dishes to Southern-style pâtés and modern twists with herbs, spices, and fruits, this collection has something for everyone. Get creative with caramelized onions, smoky bourbon, spicy harissa, or sweet maple glaze. Elevate your appetizers with mushroom duxelles crostini or pistachio-crusted terrine. Whether you’re a liver lover or just looking to mix things up, these savory and delicious recipes are sure to impress.