Ina Garten’s Rustic Chopped Liver Recipe: A Homey Delight

Liver might sound intimidating, but this Ina Garten chopped liver recipe turns a humble ingredient into a luxurious spread that beckons food lovers.

Jewish delis and home kitchens have long celebrated this classic dish with its rich, velvety texture.

Garten’s approach strips away complexity, making the recipe approachable for home cooks of all skill levels.

The combination of caramelized onions, chicken livers, and a touch of seasoning creates a deeply satisfying appetizer that surprises and delights.

Fresh herbs and carefully selected ingredients elevate this traditional recipe from simple to spectacular.

Each bite carries layers of flavor that transport you to a comforting culinary experience.

Grab your skillet and get ready to master a timeless appetizer that will impress even the most discerning palates.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Calories: 290 kcal

Servings: 12

Ingredients for Ina Garten Chopped Liver

• Chicken Livers: Delicate, iron-rich protein that provides deep, earthy flavor; choose fresh, clean-looking livers without discoloration or strong odors.
• Eggs: Binding agent that adds creamy richness and helps hold the chopped liver together; select fresh, large eggs at room temperature.

• Onions: Caramelized base that delivers sweet, complex undertones; seek firm, glossy onions without soft spots.
• Parsley: Fresh herb bringing brightness and visual appeal; select vibrant green leaves with no wilting.
• Thyme: Earthy herb adding subtle woodland notes; use fresh sprigs for maximum fragrance.

• Madeira Wine: Provides sophisticated depth and deglazing power; choose medium-dry variety for balanced sweetness.
• Chicken Fat: Traditional schmaltz delivering authentic Jewish culinary essence; render from high-quality chicken skin for richest flavor.
• Salt: Crucial seasoning that amplifies overall taste profile.
• Black Pepper: Adds gentle heat and aromatic complexity.
• Cayenne: Introduces subtle spicy kick for depth.

Equipment for Ina Garten Chopped Liver

• Large skillet: Essential for sautéing livers and onions with precise heat control.
• Food processor: Crucial for pulsing and chopping liver mixture to perfect consistency.
• Large mixing bowl: Perfect for combining and tossing all ingredients together.
• Steel blade attachment: Specific for food processor to achieve coarse chopping.
• Sharp chef's knife: Helpful for any additional chopping or garnishing needs.
• Wooden spoon or spatula: Great for stirring and scraping pan during cooking.
• Measuring spoons: Ensures accurate seasoning and fat quantities.

Cooking Instructions for Ina Garten Chopped Liver

• Liver Preparation

Drain chicken livers and gently pan-fry in rich chicken fat until just slightly pink inside. Keep the meat tender by avoiding overcooking.

• Caramelized Onion Base

Slowly brown onions in the same pan, creating deep golden color and rich flavor profile. Use remaining chicken fat for maximum taste.

• Wine Enhancement

Splash Madeira wine into the pan, scraping up delicious browned bits from the bottom. This step adds complexity and depth to the dish.

• Flavor Fusion

Combine cooked livers, caramelized onions, fresh herbs, and seasonings in a large mixing bowl. Blend ingredients thoroughly to marry flavors.

• Texture Transformation

Process liver mixture in a food processor, pulsing carefully to achieve a rustic, slightly chunky consistency. Avoid over-processing to maintain authentic texture.

• Flavor Refinement

Taste and adjust seasonings, allowing the chopped liver to rest in the refrigerator. This waiting period lets flavors meld and develop a more sophisticated taste.

• Delightful Serving

Present chilled chopped liver as an elegant appetizer, perfect for spreading on traditional crackers or crisp matzo.

Tips to Make Ina Garten Chopped Liver Even Better

• Sauté livers quickly over high heat to maintain a delicate, silky texture without becoming tough or grainy.
• Adjust cayenne pepper to personalize heat intensity, adding just a pinch for subtle warmth or more for a spicier kick.
• Experiment with additional herbs like fresh rosemary or sage to introduce complex, aromatic undertones to the traditional chopped liver recipe.
• Prepare the chopped liver up to 2 days in advance, allowing flavors to meld and develop a richer, more robust taste profile in the refrigerator.
• Replace Madeira wine with dry sherry or cognac for a different yet equally sophisticated flavor dimension that complements the rich liver base.

How to Serve Ina Garten Chopped Liver

• Pair with Crisp Companions: Serve on thin, crunchy water crackers or traditional Jewish matzo for a delightful textural contrast that complements the smooth, rich liver spread.
• Garnish with Fresh Herbs: Sprinkle finely chopped fresh parsley or chives on top to add a bright, green pop of color and a subtle herbaceous freshness that cuts through the liver's richness.
• Create an Appetizer Platter: Arrange the chopped liver alongside pickled vegetables, sliced hard-boiled eggs, and a small dish of grainy mustard to create an elegant and inviting Jewish-style appetizer board that showcases the dish's traditional roots.
• Wine Pairing Suggestion: Enjoy with a crisp, dry white wine like Sauvignon Blanc or a light-bodied Pinot Grigio to balance the liver's intense flavor and provide a refreshing counterpoint to the rich, creamy texture.

Storing Ina Garten Chopped Liver the Right Way

• Refrigerate Wisely: Store chopped liver in an airtight container for up to 3-4 days, keeping it cold to maintain freshness and prevent bacterial growth.
• Freeze for Later: Pack the mixture in a freezer-safe container, sealing tightly to prevent freezer burn. Frozen chopped liver stays good for 1-2 months, perfect for make-ahead meals.
• Serving Temperature Matters: Remove from refrigerator 15-20 minutes before serving to soften slightly and enhance flavor profile, allowing the rich ingredients to reach optimal taste.
• Prevent Flavor Contamination: Always use clean utensils when scooping to maintain the delicate taste and prevent cross-contamination of other refrigerator ingredients.

Elegant Chopped Liver Recipe

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4.6 from 27 reviews

• Total Time: 35 minutes
• Yield: 12 1x

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Description

Ina Garten’s chopped liver recipe blends rich Jewish deli traditions with elegant home cooking. Chicken livers meld with caramelized onions, creating a smooth, savory spread perfect for gatherings. You’ll love this classic appetizer that connects culinary heritage.

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Ingredients

Scale 1x2x3x

• 2 lbs (907 g) chicken livers
• 4 extra-large eggs, hard-cooked, peeled, and chunked
• 2 cups (300 g) yellow onion, medium-diced (2 onions)
• 1 cup (240 ml) rendered chicken fat
• ⅓ cup (80 ml) Madeira wine
• ¼ cup (15 g) parsley leaves, minced fresh
• 2 tsps thyme leaves, fresh
• 2 tsps kosher salt
• 1 tsp black pepper, freshly ground
• 1 pinch cayenne pepper

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Instructions

1. Preparation: Rinse chicken livers under cold water and pat dry with paper towels to remove excess moisture.
2. Sautéing: Heat chicken fat in a large skillet over medium-high heat, cooking livers in two batches for 4-5 minutes until slightly pink in the center, then transfer to a mixing bowl.
3. Caramelizing: In the same skillet, add chicken fat and caramelize onions over medium heat for 8-10 minutes until golden-brown, then deglaze with Madeira wine, scraping browned bits from the pan.
4. Mixing: Combine wine-infused onions with sautéed livers, then fold in eggs, parsley, thyme, kosher salt, black pepper, cayenne pepper, and remaining chicken fat, ensuring even distribution of seasonings.
5. Processing: Divide liver mixture into two batches and pulse in a food processor with a steel blade 6-8 times to achieve a coarse, rustic texture.
6. Seasoning and Chilling: Taste and adjust seasonings as needed, then cover and refrigerate for at least 1 hour to allow flavors to meld.
7. Serving: Serve chilled with traditional crackers or matzo, garnishing with additional fresh parsley if desired.

Notes

• Perfectly Pat Dry Livers: Remove all excess moisture from chicken livers to ensure optimal searing and prevent steaming during cooking.
• Batch Cooking Technique: Sauté livers in two separate batches to maintain high heat and achieve a beautiful golden-brown exterior without overcrowding the pan.
• Wine Deglazing Magic: Use Madeira wine to lift those delicious browned bits from the skillet, adding depth and complexity to the overall flavor profile.
• Texture is Key: Pulse the liver mixture in short bursts to create a rustic, coarse texture – avoid over-processing which can result in a paste-like consistency.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Appetizer, Snacks
• Method: Sautéing
• Cuisine: Jewish

Nutrition

• Serving Size: 12
• Calories: 290
• Sugar: 1 g
• Sodium: 420 mg
• Fat: 24 g
• Saturated Fat: 8 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 4 g
• Fiber: 0 g
• Protein: 17 g
• Cholesterol: 400 mg