Grandma Mary's Gehakte Leber (Chopped Liver)

December  8, 2014
2 Ratings
Photo by James Ransom
  • Serves 6
Author Notes

My grandmother was an old world grandma, but she had a few new world tricks up her sleeve. First, she didn't broil or "kasher" the liver; she sautéed it. And then, I later discovered that she added sherry to it. (Sherry? Grandma? Really?) I don't think I ever saw Grandma sipping sherry. In fact, I don't think I ever saw sherry in her house. Yet when she showed me how to make her chopped liver, it materialized out of somewhere. Who knew? —louisez

What You'll Need
  • 2 tablespoons oil or chicken fat, plus more as needed
  • 1 pound chicken livers
  • 1 tablespoon sherry (I used a cream sherry but dry sherry works nicely, as well)
  • 1 onion, diced
  • 2 celery stalks, diced
  • 3 hard-boiled eggs, peeled
  • Salt and pepper, to taste
  1. Place the oil or chicken fat in a medium sized pan over medium heat. add the livers, and sauté for 4 to 6 minutes, then add the sherry and let cook for another 2 minutes. Add more oil or fat if the pan gets too dry. Transfer the liver to a small bowl and set aside to cool.
  2. In the same pan, add the onions and sauté until transparent. Allow to cool.
  3. Combine the cooked chicken livers and onion, celery stalks, hard-boiled eggs, and salt and pepper in a food processor. Pulse just a little bit -- you don't want a paste or a purée; there should be some texture. Taste for seasoning and adjust if necessary. Chill in the refrigerator before serving.

See what other Food52ers are saying.

  • Tante
  • Monica
  • linda
  • joan lang
    joan lang

6 Reviews

Tante December 24, 2021
Loved your story about the sherry! I use Port wine btw but sherry is very much okay as well. And the same weight in onions as liver. The onions must be caramellized first, or the liver will be terribly dry. It is a very popular dish in the family. (Really cheap too.)
linda April 1, 2018
thanks Joan. I have ordered "rendered chicken fat" from Amazon. Here in KS , chicken fat is hard to find. there is nothing better than home made rendered chicken fat. the gribbeners are a wonderful garnish.
joan L. March 31, 2018
Made it for Passover. Delicious! followed recipe just as written; next time I may use linda's comment and add a touch of nutmeg
linda February 19, 2018
i like to add a touch of nutmeg.
Monica September 30, 2015
I love liver pate! I have never made it with hard boiled eggs though, so I'm looking forward to trying this new recipe. :)
Hilary March 27, 2015
My Mom made chicken liver pate when I was young and my sisters and I ate it right up!