Can You Freeze Chopped Liver?

I made some chopped Jewish chicken liver but could not eat it all. Can I freeze it and still enjoy a texture close to fresh? And how does the thawed compare to fresh, I wondered?

Many cooks face this dilemma, wondering if the liver can withstand the freezing and thawing without losing its essence. This guide explores these questions and answers them in detail. Let’s dive in.

Can You Freeze Chopped Liver?

Yes, you can freeze chopped liver for up to one month, but be aware that freezing may alter its texture and consistency. While it remains safe to eat, the smooth, creamy quality may become grainy or watery after thawing.

Store it in an airtight container with plastic wrap pressed against the surface to minimize changes. Consume fresh whenever possible for best results, as the texture is most enjoyable.

Chopped Liver

Chopped liver is a classic Jewish dish made with chicken livers, schmaltz, and sometimes gribenes. This deli-style recipe is a staple for Jewish holidays such as Passover and Rosh Hashanah but can be enjoyed at any time as a nostalgic and flavorful treat.

Does the liver freeze well?

Whether raw or cooked, liver freezes well when stored properly. For raw liver, ensure it’s fresh, clean, and sealed tightly in an airtight container or freezer bag to avoid freezer burn.

Cooked liver, such as chopped liver, can also be frozen, but its texture might change slightly after thawing. For best results, freeze it in smaller portions and consume it within three months.

Proper freezing techniques help maintain the liver’s taste.

Can you freeze cooked chicken liver?

Yes, cooked chicken liver can be frozen. Cool it completely, then store it in an airtight container or freezer bag. For best quality, consume within 2-3 months. However, freezing may slightly alter the texture.

How Long Can You Freeze Chopped Liver?

You can freeze chopped liver for 3 months if stored properly. While it’s safe to consume beyond three months, the quality may decline, resulting in changes to texture and taste.

Please place it in an airtight container or freezer-safe bag to preserve its flavor and texture. Be sure to remove as much air as possible to prevent freezer burn.

How to Freeze Chopped Liver

Follow these detailed steps to ensure the best results:

1. Cool the Chopped Liver Completely

If freshly prepared, allow it to cool completely at room temperature. Warm food can create condensation inside the storage container and lead to freezer burn.

2. Portion into Smaller Servings

Divide the chopped liver into smaller, meal-sized portions for easier thawing and maintain the quality during freezing.

3. Wrap Each Portion

Use plastic or aluminum foil to tightly wrap each portion of the chopped liver. Place the wrapped portions into freezer-safe, airtight containers or freezer bags.

4. Remove Excess Air

Press out as much air as possible before sealing when using airbags, as excess air can cause freezer burn, which affects the liver’s texture and taste over time.

5. Label and Date the Packaging

Label each container or bag with the contents and the freezing date to track storage time and ensure you use the chopped liver within the recommended period.

6. Freeze Quickly

Place the portions in the coldest part of your freezer, at the back or bottom.

Tips for Maintaining Quality

  • While chopped liver can remain safe to eat beyond three months, its quality, including texture and flavor, may decline.
  • Thaw chopped liver in the refrigerator overnight. Avoid defrosting at room temperature to prevent bacterial growth.
  • Warm the thawed chopped liver slowly on the stovetop or microwave to avoid drying it out.

How to cook chopped liver

If you observe kosher dietary laws, kosher the chicken livers before cooking. This process involves salting and broiling the livers to remove blood by kosher guidelines.

Time

  • Preparation time: 30 minutes
  • Cooking time: 1 ¼ hours
  • Total time: 1 ¾  hours

This recipe features schmaltz (rendered chicken fat), a key component in achieving the authentic flavor that defines traditional chopped liver.

While alternative oils can be used, schmaltz is highly recommended. Gribenes, crispy fried chicken skin, and onions are optional but add flavor and texture to the dish.

Ingredients and Materials

Ingredients

  • Livers: 1-2 pounds chicken, duck, or turkey livers (fresh or thawed raw frozen livers)
  • Schmaltz: ¼–⅓ cup (rendered chicken fat; substitute with duck or goose fat if desired)
  • Gribenes (optional): Crispy fried chicken skin and onion bits
  • Onions: 2 large yellow onions, sliced
  • Hard-boiled eggs: 3-4 large, peeled and diced
  • Seasonings: Kosher salt, freshly ground black pepper, nutmeg, ground bay leaf (optional)
  • Dry Sherry: 1 tablespoon (optional)
  • Mayonnaise: ¼–⅓ cup (low-fat mayonnaise is acceptable, but use sparingly)

Equipment

  • Cast iron or nonstick skillet
  • Kitchen shears
  • Food processor, meat grinder, or hand masher
  • Mixing bowl
  • Airtight storage containers

Nutritional Information (Per ¼ cup serving)

Beyond its rich, savory taste, chopped liver offers several nutritional benefits. Chicken liver is an excellent source of iron, Vitamin A, Vitamin B12, folate, and other essential nutrients.

  • Calories: 190 | Fat: 15g | Protein: 10g
  • Cholesterol: 244mg | Iron: 4.6mg
  • Vitamin A: 5520IU | Vitamin C: 10.6mg

Step-by-Step Preparation

1. Prepare the Ingredients

  • Trim the chicken livers, removing connective tissue, discolored spots, and fat.
  • If keeping kosher, broil the livers on both sides until just cooked, being careful not to overcook to prevent bitterness.

2. Cook the Livers

  • Heat 2 tbsp of schmaltz in a skillet over medium heat.
  • Fry half the livers for 3 minutes on each side, seasoning with salt and pepper. Repeat with the remaining livers, adding more schmaltz if needed.
  • Cook until livers are browned outside and slightly pink inside, as they will continue cooking once removed.

3. Caramelize the Onions

  • In the same skillet, melt additional schmaltz over medium heat. Add sliced onions.
  • Cover and cook on medium-low for 10 minutes to soften.
  • Uncover and sauté, stirring occasionally, for 30-40 minutes until onions are golden brown and deeply caramelized.
  • Season with nutmeg and ground bay leaf for added flavor (optional).

4. Combine and Chop Ingredients

  • In a large mixing bowl, combine cooked livers, caramelized onions (including the schmaltz), diced hard-boiled eggs, and gribenes (if using).
  • Mash the mixture by hand or process in a food processor for about 30 seconds, stirring halfway through, until a rough pâté consistency forms.
  • Add mayonnaise gradually, just enough to bind the mixture together.

5. Season and Chill

  • Taste and adjust seasonings with additional salt, pepper, or schmaltz if necessary.
  • Chill the chopped liver in an airtight container with plastic wrap pressed against the surface to prevent discoloration.
  • Refrigerate for at least 1 hour or overnight for the best flavor.

Serving Suggestions

  • Serve as an appetizer with matzo, crackers, or rye bread.
  • Garnish with minced parsley, additional diced hard-boiled egg, or gribenes for presentation.

Storage Tips

  • Refrigeration: Store in airtight containers for up to 5 days.
  • Freezing: Avoid freezing as it affects texture and flavor.
Pro Tips for Perfect Chopped Liver
  1. Schmaltz and Gribenes: These ingredients are crucial for an authentic flavor.
  2. Overcooking leads to bitterness; aim for a slightly pink center.
  3. Caramelize onions to achieve the dish’s signature sweetness and depth.
  4. Mayonnaise: Use sparingly to bind the mixture without overpowering the flavor.
  5. Use high heat briefly to sear the outside while keeping the inside tender.
  6. Season well with complementary flavors like onions, herbs, or citrus.

How to Thaw and Serve Frozen Chopped Liver

Follow these steps for the best results:

1. Plan Ahead

  • Remove the frozen chopped liver from the freezer at least 12-24 hours before serving.
  • Thawing slowly in the refrigerator is the safest and most effective method to preserve quality.

2. Place in a Refrigerator

  • Place the frozen chopped liver (still sealed in its freezer-safe bag or container) in a shallow dish to prevent condensation or leakage.
  • Please leave it in the refrigerator to thaw to prevent bacterial growth and maintain freshness.

3. Thaw

  • Check the texture after 12-24 hours if the liver has entirely thawed.
  • If any parts are still frozen, allow additional time in the refrigerator.

4. Prepare for Serving

  • Transfer the chopped liver to a serving dish.
  • Stir gently to restore its creamy texture, as it may slightly separate during freezing and thawing.

5. Reheat if Desired

  • If serving warm, gently reheat the chopped liver on low heat:

6. Garnish and Serve

  • Garnish with fresh herbs or serve alongside crackers, bread, or vegetables.
  • Chopped liver can also be served cold as a spread or topping.

Tips for Best Results

  • Always thaw in the refrigerator, as leaving chopped liver to thaw at room temperature increases the risk of bacterial growth.
  • Once thawed and served, do not refreeze leftovers.
  • Consume within 1-2 days for optimal taste and safety.
  • If the texture seems slightly dry after thawing, mix in a small amount of chicken fat, broth, or olive oil to restore creaminess.

What is the best fat for Chopped Liver?

The fat used in chopped liver is significant in its flavor, texture, and overall appeal. Traditional recipes often call for schmaltz (rendered chicken fat), but there are alternative fats that can be.

Here’s a breakdown to help you decide:

1. Schmaltz (Rendered Chicken Fat)

  • Flavor: Rich, savory, and authentic, schmaltz is the traditional choice for chopped liver. It lends the dish its signature depth of flavor.
  • Texture: Creates a smooth and creamy consistency, ideal for spreading.
  • Availability: Often homemade by rendering chicken skin, though it can also be purchased in specialty stores.
  • Consideration: High in saturated fats may not suit all dietary preferences.

2. Butter

  • Flavor: Mild and creamy, butter provides a rich base but lacks the distinct savory notes of schmaltz.
  • Texture: Yields a smooth and slightly softer chopped liver.
  • Availability: Readily available in most households.
  • Consideration: Unsuitable for those observing kosher dietary laws when paired with meat.

3. Olive Oil

  • Flavor: Adds a subtle fruity or peppery note, depending on the oil used, offering a modern twist to traditional chopped liver.
  • Texture: Produces a lighter consistency compared to animal fats.
  • Availability: Widely available and suitable for various dietary needs, including kosher and lactose-free diets.
  • Consideration: This may alter the traditional flavor profile significantly.

4. Vegetable Shortening or Plant-Based Alternatives

  • Flavor: Neutral taste, allowing the liver and onions to shine.
  • Texture: Mimics the creaminess of schmaltz without adding a strong flavor.
  • Availability: Ideal for vegan or vegetarian adaptations of chopped liver when combined with plant-based liver substitutes.
  • Consideration: Lacks the depth of flavor provided by schmaltz or butter.

5. Duck Fat or Goose Fat

  • Flavor: Similar to schmaltz but with a slightly more luxurious and gamey undertone.
  • Texture: Creamy and rich, perfect for an elevated version of chopped liver.
  • Availability: Less common and typically found in gourmet or specialty stores.
  • Consideration: A great alternative if schmaltz isn’t available, though it may be pricier

What are the best Mincing Methods for Chopped Frozen Liver?

Mincing frozen chopped liver requires some extra care due to its firm texture. Below are the standard methods for mincing frozen chopped liver, along with their pros and cons:

1. Using a Sharp Knife (Manual Mincing)

Method:

  • Allow the frozen chopped liver to partially thaw (about 20-30 minutes) to soften it slightly.
  • Cut the liver into small cubes using a sharp chef’s knife, then carefully mince it by rocking the knife back and forth.

Pros

  • You have complete control over the size and texture of the mince.
  • There is no need for special tools or appliances—just a good knife.
  • There is no extra cost involved other than the knife and cutting board.

Cons

  • Mincing by hand can take a while, especially with frozen liver.
  • Requires some strength and precision, especially with firmer frozen liver.
  • It may result in uneven mincing, depending on your knife skills.

2. Food Processor

Method:

  • Partially thaw the liver until it reaches a minced consistency. If using it from frozen, pulse in short bursts to avoid overprocessing.

Pros:

  • Quickly produces finely minced liver, saving time and effort.
  • Offers a more uniform mince compared to manual methods.
  • There is no need to exert strength or precision.

Cons:

  • It can turn the liver into a paste, especially when using a frozen block.
  • Food processors require cleaning afterward, which can be cumbersome.
  • It may be challenging to mince evenly if the liver is too large or solidly frozen.

3. Meat Grinder

Method:

  • Use a meat grinder with a fine or medium grind plate to mince the partially thawed liver. A meat grinder is ideal for handling the dense texture of frozen liver.

Pros:

  • Grinds frozen liver quickly and with minimal effort.
  • It produces a consistent mince, which is ideal for smoother textures.
  • It can also be used for other meats or food items.

Cons

  • Requires a meat grinder, which may not be available in every kitchen.
  • It requires disassembly and cleaning after use, which can be tedious.
  • Fully frozen liver may be difficult to feed through the grinder, so partial thawing is necessary.

4. Blender (Pulse Method)

Method

Thaw the chopped liver slightly, then pulse it in a blender on low speed in short bursts until the desired mince consistency is reached. If using a fully frozen liver, pulse it carefully to prevent over-processing.

Pros

  • It is faster than manually chopping with a knife.
  • It requires less physical labor compared to using a knife.
  • Standard kitchen appliances are available in most homes.

Cons

  • It can turn the liver into a paste if blended too long, significantly when partially thawed.
  • Less control over the size and consistency compared to hand-mincing or using a meat grinder.
  • Frozen liver can be challenging to break down in a blender, especially in large chunks.

5. Grater (Box or Handheld Grater)

Partially thaw the frozen chopped liver, then grate it using a box or handheld grater, similar to grating cheese.

Pros

  • No special equipment is needed, just a grater.
  • Produces a fine, almost shredded texture for softer dishes.

Cons

  • Grating frozen liver can be slow, especially if it’s still somewhat firm.
  • Depending on the grater’s size and the liver’s firmness, it may result in uneven pieces.
  • Requires strength, mainly if the liver is still firm after freezing.

How to Cook Onions for Chopped Liver

Cooking the onions for chopped liver is crucial, as it enhances the dish’s flavor. Here’s a step-by-step guide to cooking onions for chopped liver

1. Choose the Right Onions

  • Yellow onions are commonly used for chopped liver because of their natural sweetness, which complements the liver without overpowering it. However, white onions can also work if you prefer a sharper, less sweet flavor.

2. Prepare the Onions

  • Peel and finely mince the onions. The smaller the pieces, the more evenly they’ll cook, ensuring a smoother texture when mixed with the liver.

3. Sauté the Onions (Initial Softening)

  • In a skillet or sauté pan, heat a tablespoon of fat (schmaltz, butter, or oil) over medium heat.
  • Add the minced onions to the pan, stirring to coat them in the fat.
  • Sauté the onions, stirring occasionally, until they are softened and translucent. This step should take about 5-7 minutes, depending on the heat and amount of onions. The goal is to mellow the onions’ sharpness without coloring them too much.

Tip: Keep the heat moderate to avoid caramelizing at this stage. This will ensure the onions remain mild and tender, providing the proper foundation for the flavor balance in the chopped liver.

4. Split the Onions for Double Texture

  • After the onions have softened, remove about half of the onions from the pan. Set them aside for later.
  • The remaining onions will continue cooking and brown, developing deeper flavors.

5. Caramelize the Remaining Onions

  • Continue Cooking: Let the remaining onions cook over medium-low heat, stirring occasionally, until they are browned and slightly caramelized. This stage will take an additional 5-7 minutes. The onions should become soft golden and take on a sweet, roasty depth without reaching the point of full caramelization.
  • Watch the Heat: Keep the heat low to avoid burning the onions and developing a bitter taste. Stirring occasionally will ensure even browning and prevent them from sticking or burning.

6. Combine and Taste

  • Once the onions are cooked to your liking, combine the softened and browned portions in the pan. The browned onions add depth, while the softened ones retain their mildness.
  • Taste for Balance: The mix of soft and browned onions should provide a subtle sweetness without crossing into an overly sugary taste. Adjust the salt and pepper at this stage to balance the flavors.

7. Incorporate into Chopped Liver

  • Once perfect, your onions can be mixed with the cooked liver. The combination of both sweet, tender onions and deep, roasted onions will add layers of flavor to your chopped liver, resulting in a more complex and savory dish.

Key Points to Remember:

  • Don’t Add Sugar: The onions’ natural sweetness is sufficient for flavor. Adding extra sugar will make the dish veer into dessert territory, which is not the goal.
  • Don’t Over-Caramelize: Traditionalists argue that deeply caramelized onions have no place in the chopped liver, and overcooking them may make the dish too sweet. Aim for a balance with mild sweetness and roasty depth.
  • Mix Soft and Browned Onions: This method offers the best of both worlds—soft, tender ones for subtle flavor and browned ones for a savory depth without excessive sweetness.

What can I do with leftover chopped liver?

Leftover chopped liver can be transformed into various delicious dishes or enjoyed creatively.

Here are some ideas to make the most of it:

1. Make Sandwiches or Wraps

  • Classic Sandwich: Spread chopped liver on rye bread or a baguette and top with caramelized onions or pickles.
  • Wraps: Use as a filling in tortillas or flatbreads, adding lettuce, cucumbers, or other fresh veggies for a balanced meal.

2. Use as a Spread or Dip

  • Serve chopped liver with crackers, pita chips, or vegetable sticks for a quick appetizer.
  • Pair with hummus or cream cheese for a unique dip combination.

3. Add to Breakfast

  • Scrambled Eggs: Mix leftover chopped liver into scrambled eggs or an omelet for a protein-packed breakfast.
  • Breakfast Toast: Spread on toasted bread and top with avocado or sautéed mushrooms.

4. Upgrade Your Salad

  • Crumble or dollop chopped liver onto a salad with leafy greens, roasted beets, and a tangy vinaigrette.
  • Use it to enrich the flavor of a potato or egg salad.

5. Incorporate into Pasta or Grains

  • Stir chopped liver into cooked pasta or risotto for a creamy and rich dish.
  • Mix with warm quinoa or rice for a hearty side.

6. Create a Pâté Layered Appetizer

  • Use chopped liver as a layer in a terrine or spread it between slices of puff pastry for a fancy appetizer.

FAQs

1. Can liver be cooked from frozen?

Yes, liver can be cooked from frozen, but it’s best to thaw it first for even cooking. If cooking from frozen, ensure it is cooked thoroughly to an internal temperature of at least 165°F (74°C).

2. Can you freeze liver and onions?

Yes, liver and onions can be frozen. Store them in an airtight container or freezer-safe bag. Reheat gently to prevent the liver from becoming tough. Consume within 2-3 months for optimal quality.

3. Is it better to freeze onions raw or cooked?

Both options are fine, but cooked onions freeze better as they retain flavor and texture better than raw onions. Raw onions can become watery and lose their crunch when thawed.

4. Why does chopped liver become watery after freezing?

The chopped liver becomes watery after freezing due to the breakdown of the liver’s delicate structure and the separation of liquids during freezing and thawing. The added moisture dilutes the flavor and alters the texture.

5. How long can you keep liver and onions in the fridge?

Liver and onions can be kept in the fridge for 3-4 days if stored in an airtight container. Always reheat to an internal temperature of 165°F (74°C) before consuming.

6. Can I put liver spread in the freezer?

Yes, the liver spread can be frozen. Please place it in an airtight container or freezer bag, removing as much air as possible. Use within 2-3 months for best quality.

7. Should you soak liver in milk before cooking?

Soaking the liver in milk for 20-30 minutes before cooking helps to reduce its bitterness and tenderize it. This step is optional but commonly used for a milder flavor.

8. Why does milk remove bitterness from the liver?

Milk neutralizes some of the liver’s metallic and bitter flavors by drawing out impurities and blood from the tissue.

9. Is it OK to boil liver before cooking?

Boiling the liver is uncommon, as it can make it tough and reduce flavor. However, to ensure thorough cooking, parboiling (boiling briefly) may be done before frying or sautéing.

10. What to eat with liver and onions?

Liver and onions pair well with mashed potatoes, rice, steamed vegetables, or crusty bread. A side of gravy or a tangy sauce like balsamic reduction can enhance the flavors.

11. Is there a secret ingredient for tasty chopped liver?

The secret ingredients for the great chopped liver are schmaltz (rendered chicken fat) and well-caramelized onions. Adding a touch of sherry or brandy can also enhance the flavor.

12. What is the shelf life of the liver in the fridge?

Fresh liver can be stored in the refrigerator for 1-2 days. If you don’t plan to use it within this time, freeze it for more extended storage.

Leave a Comment