Yes. As a matter of fact I always make a large quantity and freeze in portions for a packed lunch for work. I move it from the freezer to the fridge the night before and by morning it's good for filling a sandwich.

Edited to say that I just noticed you added mayonnaise. I don't, and I know mayo doesn't like freezing. I've no idea how freezing would affect the texture of chopped liver with mayo.

Hmmm--the mayo. Well, there wasn't a lot of it, though more than the schmaltz. I'm going to try freezing.

I have been eating/making chopped liver for decades. Never have heard of adding mayonnaise. The chicken fat and the liver itself have enough fat already, why add more. That is an unusual recipe for chopped liver. Not sure I'd like the added taste, nor the texture.

It should freeze just fine. I make chicken liver pate - similar idea; slightly different ingredients and texture - and I always freeze part of it. It thaws perfectly when needed.

No self respecting Jewish cook would put mayonaise in chopped liver.
It probably will freeze just fine, or rather thaw fine, depending on how much mayo in proportion to the chicken fat you used.
Being that I am not a self respecting Jewish cook, I sometimes make chicken livers with mayo, some raw onion and a bit of pickle relish. it's not "Chopped Liver"...but it's a good dip or spread!

Okay, I need recipes! I love chicken liver, but I have only had it fried. (Must be no Jewish cooks in my family tree.) German, Irish, English, Cherokee(husband) and who knows what else. Alabama, Mississippi, Louisiana, Kentucky, and Michigan.

He probably wouldn't eat it, but I would love it. If I could freeze some, even better.

While it's true that traditional Ashkenazie cooks don't use mayonnaise as an extender--or for much of anything else except to dress tuna salad and egg salad--it's a very American, especially Midwest, thing to do. People put mayo in guacamole, mac and cheese, and all kinds of other things I would never think of. When Hellman's/Best Foods started selling stable mayo in jars, Americans started using it for a bit of zing in just about anything.

There's an Israeli eggplant salad called (translated) "eggplant in mayonnaise". It makes Americans looking for baba ganouj nuts! There's also an Israeli salad called "eggplant in techina", which is basically baba ganouj, but you can't always tell the difference by looking, especially as there is often technia in the mayo salad as well (which is, by the way, delicious, if one isn't expecting baba ganouj!).

"Recipe": Jewish Chopped Chicken Liver--render down some chicken fat with onion wedge. Use a yellow/Spanish onion for the traditional yellowish color. You can put the chicken fat in skins and all and the skins will turn to cracklings (but then you need more fat because they take away some). Let cool so the onion juice will separate below. Put cleaned livers in a small pot with a generous amount of schmaltz (the chicken fat) and some chopped onion and cook. Cook until the livers look good and cooked through. Pour out on a cutting board and chop with your biggest knife, when it's rough chopped add S&P. Add a hard boiled egg either during the chopping process, or chop separately and stir it in at the end. Keep chopping. It should hold together like a paste rather than crumbly (add more schmaltz if necessary), but still have texture. It should be craggy, not be smooth like a dip.

Well, I added the mayo because I didn't have enough schmaltz and it was too dry. I've done that in the past, but never frozen it.

Now, let me suggest a recipe for Sherry and anyone else who likes chicken liver (and garlic). This is a very unlikely sounding recipe and I was quite uncertain how it would taste when I first made it, but now it's my favorite main dish chicken liver recipe.

Cut 1/2 lb chicken livers into quarters and dry fry them--yes, no oil or butter. Place them in a small bowl and stir into them 1 Tbl olive oil, 1 tsp lemon juice 1/2 tsp salt and 3 cloves garlic, chopped medium fine. That's it.

This is a very rich recipe and a side of something like grapes and maybe a simple grain like faro makes a terrific meal.

The chopped chicken liver I made was 1 lb livers simmered with a half onion. Discard onion and process livers in food processer with two hard boiled eggs, and a small onion cut up. Add salt and pepper to taste. Jewish cooks add chicken fat, but if you don't have it or don't have enough, I use mayo. I didn't need much, but it was simply too dry without it. Don't know what else you could have used--lard, bacon fat? My Jewish grandmother certainly wouldn't have used that :). Butter would have been taboo also because of the meat/milk issue forbidden to Kosher food. So, mayo.

My Jewish friends and relatives love my chopped liver....but please dont' give away my recipe!
I sautee a large onion, sliced in butter (yes!) until it's caramelized and very brown and soft. About3 T. butter Then I add a pound of chicken livers, membrane removed and rinsed and patted dry, with a couple of cloves of garlic and continue to cook until the liver is just past pink on the inside. Adding more butter as needed, of course.
Chop all in a food processor or on a board with a chef's knife....adding more butter if it's too dry, salt and pepper to taste!
Schmaltz is wonderful, but i am lots more likely to have butter on hand than schmaltz!

I always think I’m making too much but somehow it all disappears.

Here is my simple recipe-for each pound of liver 1 stick of high quality butter (I like plugra) 1 yellow onion, 2 cloves of garlic. 1 hard boiled egg. 1/4cup of matzoh meal or cracker meal). Rinse and drain and dry livers ( organic if possible) melt butter in large pan, sautée onion and garlic till slightly Carmelized, add livers, cook till no longer pink inside stirring occasionally. Let cool on stove. Remove liver from butter and remove membrane ( I find it easier to do this from cooked livers).chop egg and livers- I do this by hand as I find a food processor makes my mixture too gummy. Return the chopped items to the cool butter onion mixture and combine until well integrated. Add matzoh meal until you have the consistency you enjoy. Add salt and pepper to taste.

I have subbed duck fat for some of the butter using about 1/2 the amount.

You take a pound of cleaned livers and sautee them in shmaltz (rendered chicken fat), or avocado oil, or if not kosher or caring, you can use butter or bacon grease. to fry your livers until just barely pink inside. Salt & pepper your livers and set them aside to cool. In the same pan, add more oil of choice and 1-2 sliced yellow onions, cover and allow to cook on medium-low heat for about 10 minutes, remove cover and turn down heat to low, until caramelized (10-20 min) stirring occasionally. add livers, onions and 2 hardboiled eggs to cuisinart with blade, or hand chop to texture of choice. Adjust seasoning (salt & pepper) and if moire moisture is needed, add more shmaltz, or oil of choice. Refrigerate overnight for best flavor.

Seriously, one has to eschew mayo to be a good Jew? Who knew?! One thing I do know, what makes a good Jew is something Jews like to argue about. And obsess about food.

Nope. Mayonnaise can be kosher. It's just that it isn't traditional and would bring a change of flavor. Not having enough schmaltz was a great reason for using it.

There are several people who dont like the idea of mayo in chopped liver. I don‘t use schmaltz; it needs the mayo for the creamy texture. The mayo i use is dairy free, so it shouldnt be an issue. it is Roasted Garlic Mayo from President’s Choice (Canada)

The label calls it ”Sandwich Spread”. I call it ”Delicious”!