Rabbi Sternfield’s Famous Chopped Liver Recipe

I have been perfecting my chopped liver recipe for the past 20 years, and this recipe is the culmination of countless experiments. I never use anything except fresh chicken livers. Other livers tend to impart bitterness. There is actually more onion and egg than liver in this recipe which gives it a somewhat lighter color and definitely a lighter texture. This recipe should be well chilled but eaten within one day of its preparation. It does not last long in the refrigerator.

Ingredients:

1 pound of fresh chicken livers
¼ cup plus 12 Tablespoon of vegetable oil
4 medium yellow onions
8 hard boiled eggs
2 teaspoon of salt (or more)
2 teaspoon of ground pepper

Instructions:

Sauté the chicken livers until no longer pink on the inside in a non-stick pan
in 1 Tablespoon of oil.
Pureé the liver while still hot in a food processor.
Chop the eggs in the food processor, but not too finely chopped
Finely dice the onions (to about 1/8 inch x 1/8 inch size (not in the food processor)
Sauté the onions in 1/4 cup of oil, stirring regularly, until the onions are medium brown. If they get too brown or black, they will make the chopped liver bitter. Retain the oil with the onions.
Fold all ingredients together in a mixing bowl until completely mixed.
Add more salt to taste. It may be necessary to add a little more oil too.
Refrigerate and chill, preferably overnight.

About Rabbi Michael Sternfield

Michael Sternfield has been a Reform rabbi for 40 years, most recently serving at Chicago Sinai Congregation from 1995 until 2013. He served for 20 years as spiritual leader of Congregation Beth Israel in San Diego, and briefly as the leader of the Durban, South Africa Progressive Jewish Congregation during South Africa’s historic transition to multi-racial democracy. He is now based in Los Angeles, California.