A Modern Passover Menu

Chopped Chicken Liver and Onions

A cup of schmaltz (chicken fat) adds a creamier-then-ever texture to this iconic dish, while caramelized onions sweeten things up.  

“We’ve added chopped egg, grated radishes and some gribenes (chicken crackling), so there's a little bit more going on with it than with most chicken liver," says Rose. 



1 lb (500g) chicken livers

1 tbsp (15 mL) salt 

1 cup (250 mL) schmaltz (or duck fat)

¼ cup (60 mL) chopped radish 

¼ cup (60 mL) fried or caramelized onions 

¼ cup (60 mL) gribenes 

1 sliced hard-boiled egg




1. Rinse excess blood from your chicken livers, and dry them. Mix with salt and let cure overnight refrigerated.


2. Fry the chicken livers in small batches in 1 cup (250 mL) of schmaltz just to get  colour on both sides of the livers. (If you can't find schmaltz at Schmaltz Appetizing, most good butcher shops carry duck fat.)


3. Let the chicken livers cool and then chop them as finely or as coarsely as you like. Add the leftover fat from the frying pan back to the chopped livers.


4. Top with chopped radish, fried or caramelized onions, gribenes (which you can also purchase at Schmaltz Appetizing) and a sliced hard-boiled egg.


5. Mix together and season well with salt (fat eats salt!).



Serves 8


Read on for Rose's Gefilte Fish and Beetroot Horseradish recipe »