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Chopped Chicken Livers

Chopped Chicken Livers
This is chef Joey Altman's absolute favorite appetizer during the Passover holiday. When cooking the chicken livers, he sometimes adds 1/2 cup brandy to the pan for a little extra flavor. Be sure to remove the pan from the heat before pouring in the brandy.


  • 1/2 cup vegetable oil, plus more as needed
  • 2 cups chopped yellow onion
  • 1 lb. chicken livers
  • 1 tsp. minced garlic
  • 3 hard-cooked eggs, peeled
  • Salt and freshly ground pepper, to taste
  • Matzo for serving


In a large fry pan over medium-high heat, warm the 1/2 cup oil. Add the onion and sauté, stirring frequently, until lightly browned, 7 to 10 minutes. Transfer to a bowl and set aside.

If needed, add more oil to the pan, then add the chicken livers and cook, turning occasionally, until they are no longer pink, 3 to 5 minutes; do not overcook. Remove the pan from the heat and let cool for 10 minutes.

In a food processor, combine the onion, chicken livers, garlic and hard-cooked eggs and pulse until well chopped but not pureed. Transfer to a serving bowl and season with salt and pepper. Cover and refrigerate until ready to serve. Accompany with matzo. Serves 6.

Joey Altman, Chef and Host of Bay Café, KRON TV.