Chopped Liver

If you think you don’t like liver, try this Paleo Chopped Liver recipe. It combines chicken livers, chicken or duck fat, sautéed onions and hard-boiled eggs to make a savory, tasty dip offering up plenty of healthy protein to serve with crackers or crudités.

Chopped chicken liver is one of those comfort foods that graces many an appetizer table at Jewish holiday gatherings. Schmaltz, or rendered chicken fat, is the most traditional fat to use in chopped chicken liver but rendered duck fat, and coconut oil work just as well. If budget friendly and available, livers and rendered fats from pastured animals are preferred.

Chopped Liver
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Chopped Liver

Servings 12

Total Time: 60 minutes

Cook Time: 60 minutes

Nutrition Information

calories 165

carbohydrate 3g

protein 15g


  • 2 pound(s) chicken livers
  • 4 tablespoon(s) schmaltz, duck fat or coconut oil divided (you may need more for cooking)
  • 2 large onion(s) coarsely chopped
  • 4 large egg(s) hard-boiled, peeled and diced
  • 1 teaspoon(s) sea salt (optional)
  • 1 teaspoon(s) black pepper freshly ground


  1. Add 2 Tbsp schmaltz to a large pan over medium heat. Add chopped onions and Sauté until soft and starting to brown. Pour cooked onions and remaining fat into a bowl and set aside.
  2. Add the remaining Tbsp of fat to the pan and fry half the chicken livers until brown on the outside and slightly pink on the inside, about 3-5 minutes on each side. Set livers aside when done. If using sea salt and black pepper, season the chicken livers while cooking.
  3. Add more fat to the pan if needed and add the remaining livers to the pan. Repeat step #2.
  4. Combine chopped eggs, onions, and chicken livers in the bowl of a food processor fitted with a steel blade, and pulse, stirring as needed until a rough paste forms (about 1 minute). Alternately, using a chef???s knife, chop all ingredients together on a large cutting board.
  5. Chill and serve with crudites or Paleo crackers.
  6. Take 2 cups of reserved chicken or duck skin and fat and combine with 1/4 cup of water in a saucepan over medium heat. Cook until the water has boiled off and the skin has darkened (use caution not to over cook). Chicken fat should be clear and yellow, while duck fat should be golden.
  7. Remove the browned skin and strain the fat. Store in the refrigerator for up to a week or freeze.