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What, exactly, is chopped liver? First of all, it’s the “nectar of the gods,” says hipchick47, who adds that it’s made with chicken livers, eggs, chicken fat, and onions seasoned with salt and pepper. Fine prefers using home-rendered chicken fat to sauté the liver and onions. You can freeze the fat you happen to cut off of chickens until you have enough, otherwise you can get jars of raw chicken fat at Chinese poultry shops and kosher butchers.
But perfectly traditional chopped liver can also be made with beef liver, notes fourunder, as he discovered when he worked for an exclusive kosher caterer.
chicgail find that calves’ livers give a much firmer texture, making it less mushy than chicken liver. She uses a little of each just to cover all bases. But the real secret is her equipment. “I am proud to have inherited my grandmother’s deep wooden bowl and her curved hand chopper for making chopped liver,” says chicgail. “I am convinced that the real key to great chopped liver lives in that bowl.”
Board Link: What is chopped liver?
I find beef livers has more flavor (almost too much for some, so use half beef and half chicken). Also the tiniest touch of garlic powder brings out a certain something. Just be careful, the same way that just the right amount of salt brings out flavor, but a drop too much and its just plain salty, you don't want so much garlic powder that you actually taste garlic.
My mother made always made her chopped chicken livers in her wooden bowl and her curved hand chopped. Somehow they both 'disappeared' when she passed away. My brother denies taking them, and I'd give anything if I knew what happened to them. Since she was kosher, it saddens me that the livers now being used in it, are not.