The history of chopped liver goes back to Medieval Germany, where Ashkenazi Jews bred and raised geese as the poultry of choice. The first Jewish chopped liver recipes were actually made from goose liver. Eventually Eastern European Jews began using chicken and beef livers; these recipes came across the ocean with immigrants to Ellis Island in the late 1800′s. Chef Lippe uses some traditional ingredients in his chopped liver and onions, like schmaltz, (fat rendered from the chicken) but crosses over to make it appealing to a broader audience by not chopping it too finely. As flavors go, these livers and onions will not disappoint. Choice of traditional chicken or beef liver.