Katz's Chopped Liver
New York City's Katz's chopped liver, made with both chicken and beef livers, gains its silky texture from the addition of schmaltz. See the recipe for Katz's Chopped Liver ». Michael Kraus

This famous liver spread, enriched with schmaltz (rendered chicken fat), is a staple at Katz’s Delicatessan, on New York City’s Lower East Side. It’s best served plain, as it is at Katz’s, on rye bread. This recipe first appeared in our April 2011 special Sandwich Issue with the article Salad Days.

Katz’s Chopped Liver Katz’s Chopped Liver
This famous liver spread, enriched with schmaltz, is a staple at Katz’s Delicatessan. It’s best served plain, on rye bread.
Yield: makes 4 1/2 Cups


  • 1 lb. beef livers, cleaned
  • 1 lb. chicken livers, cleaned
  • 13 cup canola oil
  • 1 large yellow onion, thinly sliced
  • 6 tbsp. rendered chicken fat
  • 2 hard-boiled eggs
  • Kosher salt and freshly ground black pepper, to taste


  1. Heat broiler to high, and place beef livers on an aluminum foil—lined baking sheet. Broil, turning once, until cooked through, about 10 minutes; transfer to a food processor. Place chicken livers on baking sheet and broil until cooked through, 8-10 minutes; add to food processor. Heat oil in a 10″ skillet over medium heat and add onion; cook, stirring often, until soft, 10-12 minutes. Transfer to food processor, along with fat, eggs, salt, and pepper; process until smooth. Transfer to a medium bowl, cover with plastic wrap, and chill.