Get Excited about Chopped Liver

There are 3 million chicken recipes on the internet. We're here to show you the good ones. Win, win.

Today: With Passover around the corner, you need a chopped liver recipe that won't fail you.

The first time I ate, and enjoyed, chopped liver was at Sammy’s Romanian on the Lower East Side of New York City. The rambunctious music, chilled vodka, and gravy boats full of schmaltz (a.k.a. chicken fat) made the experience unforgettable. Even with all the commotion, the silky smooth liver served in metal mixing bowls and dripping in schmaltz stole the show.

More: Chicken liver for dinner, but what about dessert?

Needless to say, a trip to Sammy’s is not possible every time a chopped liver craving strikes, so having a great recipe in your back pocket is necessary -- especially with Passover around the corner. This family recipe is party-worthy and, dare I say it, rivals the chopped liver at Sammy’s with a splash of sherry. The best part? It's incredibly easy to make -- simply cook chicken liver and onions in sherry, then chop them with celery, hard-boiled eggs, and salt. L'chayim!

Grandma Mary's Gehakte Leber (Chopped Liver) by louisez

Serves 6

1 pound chicken livers
2 tablespoons oil or chicken fat, plus more as needed
1 tablespoon sherry (cream or dry)
1 onion, diced
2 celery stalks, diced
3 hard-boiled eggs, peeled
Salt and pepper, to taste

See the full recipe (and save and print it) here.

Photo by James Ransom