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Katz’s Chopped Liver: A Culinary Journey Back to the Lower East Side

The scent alone transports me back. My grandmother, Bubbe Rose, never measured a thing. She’d pinch, dash, and taste her way to culinary perfection. But one dish she always nailed was her chopped liver, a near-identical cousin to the legendary spread at Katz’s. It wasn’t just food; it was love, history, and a connection to a lineage of strong women who fed their families with pride. Now, it’s my turn to share that heritage.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 8
Yield: 4 1/2 cups
Dietary Type: Not Gluten-Free, Not Dairy-Free

Ingredients

1 lb beef liver, cleaned
1 lb chicken liver, cleaned
1/3 cup canola oil
1 large yellow onion, thinly sliced
6 tablespoons rendered chicken fat (schmaltz)
2 hard-boiled eggs
Kosher salt, to taste
Ground black pepper, to taste

Equipment Needed

Aluminum foil-lined baking sheet
Food processor
Medium skillet
Medium bowl
Plastic wrap

Instructions

If you wish (this is optional, but highly recommended for reducing bitterness), soak the beef liver and chicken liver in milk for 1 to 2 hours. This isn’t a kosher practice, but it can significantly improve the flavor, especially of the beef liver. Drain and pat dry before proceeding.
Preheat your broiler to high heat. Place the cleaned beef liver on an aluminum foil-lined baking sheet. Broil, turning once, until cooked through. This typically takes about 10 minutes. You want the liver to be firm but not dry. The internal temperature should reach 160°F (71°C). Transfer the cooked beef liver to a food processor.
Place the cleaned chicken livers on the same baking sheet. Broil until cooked through, approximately 8 to 10 minutes. The chicken livers should be firm and slightly pink inside. The internal temperature should reach 165°F (74°C). Transfer the cooked chicken livers to the food processor along with the beef liver.
Heat the canola oil in a medium skillet over medium heat. Add the thinly sliced yellow onion. Cook, stirring often, until the onions are soft and translucent, about 10 to 12 minutes. You want them to be nicely softened and slightly golden, but not browned. Transfer the softened onions to the food processor.
Add the rendered chicken fat (schmaltz), hard-boiled eggs, kosher salt, and ground black pepper to the food processor.
Process all ingredients in the food processor until smooth. You may need to scrape down the sides of the bowl several times to ensure even blending. The mixture should resemble a coarse pate or spread.
Transfer the chopped liver to a medium bowl. Cover the bowl tightly with plastic wrap, pressing the wrap directly onto the surface of the liver to prevent a skin from forming. Chill in the refrigerator for at least 2 hours, or preferably overnight, to allow the flavors to meld.
Adjust seasoning to taste before serving.

Important Notes:

If you have a small food processor, cut the cooked beef liver into smaller pieces, quarter the eggs, and mix with the chicken livers and all other ingredients in a large bowl. Then process the mixture in batches to avoid overfilling the food processor.
If you don’t have schmaltz, you can substitute butter (as my grandmother often did). It won’t be quite the same, but it will still be delicious.

Expert Tips & Tricks

Perfect Broiling: For optimal results, ensure the liver pieces are spaced evenly on the baking sheet to promote uniform cooking. Avoid overcrowding, which can lead to steaming instead of broiling.
Preventing a Gray Hue: To maintain a vibrant color, add a tablespoon of lemon juice or apple cider vinegar to the food processor along with the other ingredients. The acidity helps prevent oxidation and discoloration.
Adjusting Texture: If you prefer a chunkier chopped liver, pulse the ingredients in the food processor instead of processing them until completely smooth. For a smoother texture, add a tablespoon or two of chicken broth or water to the food processor while blending.

Serving & Storage Suggestions

Serve your Katz’s-style chopped liver chilled with slices of hearty rye bread or pumpernickel. It’s also delicious with crackers, bagels, or as a spread for sandwiches. Garnish with a sprinkle of paprika or chopped parsley for added visual appeal.

Leftover chopped liver should be stored in an airtight container in the refrigerator. It will keep for up to 3-4 days. It is not recommended to freeze chopped liver, as the texture can become grainy upon thawing.

Do not leave chopped liver at room temperature for more than 2 hours, as it is a perishable food.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	472 kcal	24%
Total Fat	30g	46%
Saturated Fat	7g	35%
Cholesterol	356mg	119%
Sodium	173mg	7%
Total Carbohydrate	9g	3%
Dietary Fiber	0.3g	1%
Sugars	0.9g	–
Protein	46g	92%

Variations & Substitutions

Vegetarian “Chopped Liver”: Substitute the livers with sautéed mushrooms, walnuts, and lentils for a vegetarian version. Add some beet juice for color.
Spicier Version: Add a pinch of cayenne pepper or a dash of hot sauce to the food processor for a spicy kick.
Sweeter Version: Caramelize the onions with a teaspoon of brown sugar or honey for a sweeter flavor profile.
Herbed Version: Incorporate fresh herbs like dill, parsley, or chives into the mixture for added flavor and freshness.

FAQs (Frequently Asked Questions)

Q: Can I use only chicken liver and omit the beef liver?
A: Yes, you can use only chicken liver. The flavor will be milder and less “livery,” but it will still be delicious. Adjust cooking times accordingly, as beef liver requires slightly longer broiling.

Q: Why is my chopped liver bitter?
A: Bitterness in liver can be due to improper cleaning or overcooking. Soaking the liver in milk before cooking can help reduce bitterness. Make sure to remove any visible veins or membranes before cooking.

Q: Can I make this ahead of time?
A: Absolutely! In fact, chopped liver tastes better after it has been chilled in the refrigerator for at least 2 hours, or preferably overnight. This allows the flavors to meld and develop.

Q: What is schmaltz and where can I find it?
A: Schmaltz is rendered chicken fat, a staple in Ashkenazi Jewish cooking. You can often find it at specialty butchers, kosher delis, or online. You can also make your own by rendering chicken skin and fat. Butter is an acceptable substitute, as mentioned.

Q: How long does chopped liver last in the fridge?
A: Properly stored in an airtight container, chopped liver will last for 3-4 days in the refrigerator. Discard if you notice any changes in smell, color, or texture.

Final Thoughts

Don’t be intimidated by the “livery” reputation; this Katz’s-style chopped liver is a revelation. It’s rich, flavorful, and undeniably comforting – a true testament to the power of simple ingredients transformed by tradition. So, gather your ingredients, summon your inner Bubbe, and give this recipe a try. I promise you won’t be disappointed. Let me know what you think, and perhaps even pair it with a classic black and white cookie! B’tayavon! (Bon appétit!)

Katz’s Chopped Liver Recipe