Chopped Liver with Schmaltz and Gribenes

Mark’s Daily Apple reader Erica from Stuff I Make My Husband submitted this Primal Blueprint recipe video as her entry to this year’s Primal Blueprint Recipe Video contest. This is one in a series of recipe videos, workout videos, Grokfeasts and other contest submissions that will be published all week long. View them all and vote for your favorites later this week. Grok on!

About the Author

Mark Sisson is the founder of Mark’s Daily Apple, godfather to the Primal food and lifestyle movement, and the New York Times bestselling author of The Keto Reset Diet. His latest book is Keto for Life, where he discusses how he combines the keto diet with a Primal lifestyle for optimal health and longevity. Mark is the author of numerous other books as well, including The Primal Blueprint, which was credited with turbocharging the growth of the primal/paleo movement back in 2009. After spending three decades researching and educating folks on why food is the key component to achieving and maintaining optimal wellness, Mark launched Primal Kitchen, a real-food company that creates Primal/paleo, keto, and Whole30-friendly kitchen staples.

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19 thoughts on “Chopped Liver with Schmaltz and Gribenes”

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  1. Hooray! I love Erica’s blog and I’ve been looking for recipes for chicken liver, so this is perfect. Great video!

      1. Surely using your fingers would be the most primal way… The best part about liver: it’s cheap as chips to buy as people shun “offal”

  2. That looks amazingly delicious! I’m in Finland where finding the chicken livers might be harder. How do you think it would taste with chopped beef liver?

    1. Hmmm good question! I think the recipe would certainly *work*, whether or not you like it just depends on how you like the taste. It would definitely work with other poultry livers like duck or goose, and I’ve eaten and enjoyed pork liver pate, but I’ve only ever eaten beef liver as a steak-type preparation. Though I just Googled “beef liver pate” and apparently people make it and enjoy it! So I think it just comes down to personal preference.

  3. Such wonderful recipes from such a beautiful chef. I am impressed.

  4. Thanks – this looks very good, and easy. I once read what ‘scmaltz’ was in the original meaning (chicken fat), but did not know about gribenes, so was interested to learn about it.

  5. wow, I’d never heard about this dish, thank you for sharing it. I can’t wait to try it out.