Chopped liver is a spread popular in Jewish cuisine. Kosher
chicken or beef liver that has been broiled so that there is no blood
in it. (One of the kosher rules is not to ingest blood.) Usually this
is chopped up with hard-boiled egg and onion that has been fried in
It is often made by sautéing or broiling liver and onions,
adding hard-boiled eggs, salt and pepper, and grinding that mixture.
Kosher chicken or beef liver has been broiled so that there is no blood
in it. The quintessential fat used is schmaltz, but different methods
and materials exist, and the exact process and ingredients may vary
from chef to chef.