Editor’s note: In order to kosher, the liver needs to have been roasted within three days of slaughter, as per this article.

Prep Time: 3 minutes
Cook Time: 15 minutes
Yield: 8 servings


  • 2 tablespoons schmaltz or margarine
  • 1 onion, minced
  • 1 pound chicken livers
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 eggs, hard cooked (optional)


1. In a 12-inch skillet, heat schmaltz (chicken fat) or margarine over medium-high heat. 2. Add onion and turn heat to medium-low, so that onion does not brown too quickly. Sauté, stirring, until onion is just beginning to brown.
3. Add chicken livers and sauté until brown, mashing down with a potato masher as they cook, to break them apart. Add salt and pepper.
4. When livers are cooked through, transfer to a bowl and mash thoroughly.
5. Chop hard cooked eggs and mash into the mixture if desired. Let mellow in refrigerator before serving.

If you feel you need something to bind it together more, you can add a little more melted chicken fat, or 1 to 2 tablespoons of mayonnaise. You can also season with a little thyme.