Chopped Chicken Liver Recipes Jewish

TRADITIONAL JEWISH CHOPPED CHICKEN LIVER

Steps:

• Cut away any tough pieces of liver, stringy tendons or discolored pieces of meat.
• Melt 2 tablespoons of schmaltz in a large cast iron pan or skillet over medium heat. Sauté half of the chicken livers in the skillet for 3 minutes on each side. Season generously with salt and pepper halfway through the cooking process.
• Once the livers are brown on the outside and firm to touch, place them in a mixing bowl along with the leftover schmaltz from the pan.
• Add another 2 tablespoons of schmaltz to the skillet and repeat the process with the remaining livers
• Add 2 large sliced onions to the schmaltz juices in the skillet. Cover and cook the onion undisturbed over medium heat for 10 minutes.
• Reduce the heat to low. Remove the lid from the skillet. Stir the onions, and continue to cook them for 30-40 minutes more to caramelize the onions.
• Transfer the caramelized onions to the livers in the mixing bowl. Add 4 of the diced hard boiled eggs and ½ cup of gribenes (if using). Season generously with salt and pepper.
• Mince the liver mixture with a knife until it resembles a rough pâté.
• Taste the liver once it is chopped. Adjust the seasoning by adding salt or pepper to taste.
• Chill the liver in the refrigerator until serving.
• Garnish with the remaining hard boiled egg and freshly chopped parsley. Serve with crackers, matzo, or on rye.

JEWISH DELI-STYLE CHOPPED CHICKEN LIVERS

Steps:

• Prepare the Schmaltz as directed in the recipe. Rinse the livers and pat them dry with paper towels.
• In a large saute pan set over meidum heat, heat 2 tablespoons of the Schmaltz and saute the livers until browned, turning once, about 2 to 2 1/2 minutes per side. They should be just barely pink inside. Don't overcook them or they will be dry. Transfer the livers to a cutting board to cool.
• Using the same pan, heat another 2 tablespoons of the Schmaltz and add the onion. Cook, stirring occasionally, until golden brown, about 10 minutes.
• Transfer the cooked onions and livers to the bowl of a food processor. Add the eggs, salt, pepper, and remaining 2 tablespoons of Schmaltz. Pulse 6 to 8 times, until coarsely chopped. Do not puree. Taste for seasoning and chill at least 2 hours before serving.
• Serve with toast, crackers, or mazto and cornichons.

CLASSIC JEWISH CHOPPED CHICKEN LIVER RECIPE

Steps:

• If Using a Grill for the Livers: Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set all the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil the grilling grate. Proceed to step 3.
• If Using a Broiler for the Livers: Preheat broiler and move oven rack to highest position. Oil a slotted broiler pan, or a wire rack set in a rimmed baking sheet.
• Using a paring knife, clean livers well of any fat, green spots, or large veins. Season all over with kosher salt. If using a grill, grill livers over high heat, turning frequently, until they are very lightly charred in spots and only the last traces of pink remain in their centers. If using the broiler, arrange livers on the prepared broiler pan or wire rack and broil, turning frequently, until exteriors are well-browned and only the last traces of pink remain in the centers. (If you are unsure about whether the livers are done, cut them open to check.) Remove from oven or grill and set aside.
• Scrape minced liver and egg mixture into a mixing bowl. Scrape in cooked onion, along with all of the cooking fat. Add minced gribenes, if using. Stir until thoroughly combined, seasoning with salt and pepper as you go.
• Add as much extra schmaltz as needed, 1 tablespoon at a time, to reach desired consistency. Exactly how much this is will depend on several variables, including your personal preference, though we recommend that chopped liver be spreadable and moist, not dry and crumbly.

CHOPPED CHICKEN LIVER

Steps:

• Defrost livers.
• Sprinkle salt over livers and leave for 2-3 minutes.
• Wash off salt.
• Dice onion and garlic and sautee in oil until tender.
• Put in bowl for chopping.
• Grill livers on BBQ (Kosher Method) or saute livers in oil until done.
• Put into bowl with onions and add sugar to taste (one teaspoon at a time.).
• Fry egg in frying pan then add to the bowl.
• Soak bread under water and squeeze out.
• Add bread to bowl.
• Chop all ingredients together.
• Add oil if chopped liver becomes dry.
• Refridgerate to cool.