SIMPLE CHOPPED LIVER
- Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel and chop once cold.
- Meanwhile, heat the canola oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and golden brown, 5 to 10 minutes more. Place onion on a plate and set aside. Stir chicken livers into the same skillet. Cook until no longer pink in the center and the juices run clear. Place chicken livers on the same plate as the onions and allow to cool completely.
- Place chicken livers and onion in a food processor. Process until desired texture is achieved. Place liver mixture into a bowl and season with salt and sugar. Stir in the chopped eggs. Chill before serving.
GRANDMA'S CHOPPED LIVER
- Place the liver, whole eggs and one onion into a large saucepan with the water. Bring to a boil and stir in the chicken bouillon cubes. Simmer for one hour, then allow to cool.
- Meanwhile, heat the oil in a large skillet over medium heat. Chop one onion and fry in the oil until tender. Chop the third onion and set aside. When the liver has cooled, grind together the liver, hard-cooked eggs and the three onions. Season with salt and pepper. Chill before serving.
VAL'S HUNGARIAN JEWISH CHOPPED LIVER
If this dish asks you, 'What am I, chopped liver?!' you can say, 'Yes!'. I'm particular about using Hungarian paprika, faithful to my roots! You can use a food processor to 'mash' the livers, but the result is too refined for my taste, too much like a pate; traditional chopped liver is lumpy! If you're willing to do the mixing with your hands, you'll get the best results. NOTE: Under NO circumstances should you add beef or any other kind of liver or filler; this will spoil the flavor. Enjoy!
Recipe From allrecipes.com
Provided by Valerie Alia
Number Of Ingredients 12
- In a large skillet, heat oil and butter over medium high heat. Saute the diced onion until fairly soft. Add chicken livers and saute over high heat, stirring frequently. When livers are cooked through (no longer pink inside and the juices run clear), remove livers and onions from heat and place in a large mixing bowl.
- Mash livers with a potato masher. You will need to use your fingers, removing the membranes as you go (the livers will be quite juicy; be sure to leave the juice in). In a separate bowl, mash the eggs and add to the liver. Add the grated or finely chopped raw onion and chopped green onions and mix all together. The liver mixture should still be warm, and will slightly cook the onions. Season mixture with salt and pepper to taste and add at least 1 tablespoon paprika (more if desired, or if you're Hungarian!). Add 1 tablespoon chopped parsley. Mix well with a large spoon and refrigerate for 1 to 2 hours.
- To Serve: Place lettuce leaves on plates, top with chopped liver and sprinkle generously with paprika and 1 tablespoon fresh chopped parsley. Garnish with sprigs of fresh parsley. Enjoy!
BUBBIE'S CHOPPED LIVER
- Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold.
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Place chicken livers on a baking sheet in a single layer and broil until the liver is no longer pink in the center and the juices run clear, about 3 minutes per side.
- Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Stir in the chopped large onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Divide into two bowls and set aside. Place carrots in the same skillet. Cook and stir until the carrots have softened, about 5 minutes.
- Place chicken livers, carrots, raw chopped onion, 1 hardboiled egg, half of the cooked onion, salt and pepper in a food processor. Process until smooth. Pour in the chicken stock and continue processing until the liver mixture is creamy and fluffy. Arrange the liver mixture in a bowl and top with the remaining cooked onion and grated hardboiled egg. Refrigerate for 4 hours before serving.
CHOPPED CHICKEN LIVER A LA JENNIE GROSSINGER
By far the best chopped chicken liver ever! This is from the recipes used at the famous Grossinger's Resort in the Catskills, NY. Please use real rendered chicken fat; it makes a big difference in the flavor. See the recipe for rendered chicken fat in the footnote of this recipe. Serve with crackers or on lettuce or on a bagel with a tomato slice.
Recipe From allrecipes.com
Provided by dsgoldens
Number Of Ingredients 7
- Heat 2 tablespoons chicken fat in a large skillet over medium-low heat and cook onions, stirring often, until browned, about 20 minutes. Transfer onions to a food processor, leaving fat in the skillet. Cook chicken livers in hot skillet until firm, lighter in color, and no longer red in the centers, about 10 minutes.
- Place livers into food processor with onions and add 2 more tablespoons chicken fat, egg yolks, salt, and black pepper. Process until smooth, 1 to 2 minutes.
CHOPPED CHICKEN LIVER
- Heat chicken fat in a large skillet over medium heat. Add onions; cook, stirring often, until translucent, 8 to 10 minutes. Reduce heat to medium-low. Cook until caramelized, about 25 minutes more. Add livers. Sprinkle with 1 teaspoon salt; season with pepper. Cover; cook, stirring often, until livers are cooked through, about 12 minutes. Transfer to a bowl.
- Place skillet over medium heat. Add Marsala and thyme. Cook, stirring, until reduced by half, about 2 minutes. Let cool completely. Pulse pan juices, onions, livers, and eggs in a food processor until coarsely chopped. Sprinkle with remaining teaspoon salt, and season with pepper. Serve with crackers.
RUSS & DAUGHTERS' CHOPPED CHICKEN LIVER
Recipe From cooking.nytimes.com
Provided by Jason Epstein
Yield 8 to 10 servings
Number Of Ingredients 6
- Drain chicken livers, rinse and pat dry. Remove any connective tissue. Heat the oil in a large skillet over medium-high heat and sauté the livers until they are firm and slightly pink in the center, about 5 minutes. (Do not overcook.) Remove with a slotted spoon and place on a plate to cool.
- In a clean, large skillet, melt the shortening over medium heat and add the onions. Sauté until onions are caramelized, 30 to 40 minutes, reducing heat to low as the onions soften.
- When the onions are ready, coarsely chop the livers in a food processor and place in a bowl (or chop livers with an old-fashioned manual chopper in a wooden bowl). Peel the eggs and mash with a fork in a bowl. Add to the livers. Add the onions and mix well, stirring in just enough of their cooking juices to moisten the mixture. Season with salt and pepper.
- Cover the chopped liver and let mellow in the refrigerator for at least a few hours. Remove from the refrigerator 15 minutes before serving.
CHOPPED CHICKEN LIVER
My secret ingredient for delicious chopped chicken livers is baharat, a Turkish blend of warm, sweet spices that work particularly well with offal.
Recipe From foodnetwork.com
Provided by Michael Solomonov
Yield 4 servings
Number Of Ingredients 13
- Remove the membrane from the livers. Cure them overnight with the salt and baharat. The next day, place livers in a pan, drizzle with 1 tablespoon olive oil, and broil until the livers are golden brown and cooked through, approximately 15 minutes. While the livers are roasting, slice the onion, drizzle with remaining olive oil, and add a large pinch of salt. Cook over low heat in a pan until very caramelized, about 1 hour.
- When onions are soft, deeply brown, and caramelized, add sherry vinegar and reduce to dry.
- Add livers, caramelized onions, halved hard-boiled eggs, and a pinch of salt to a food processor and purée to desired consistency. Serve on rye toast, garnished with hard-boiled egg, raw onion, and dill.
MIRJ'S HEART-ATTACK-ON-A-PLATE CHOPPED CHICKEN LIVER
This is my locally famous chopped liver. It's definitely not healthy, but it is really good. I have been promised kingdoms and children have been named after me because of my chopped liver. ;-)
Recipe From food.com
Provided by Mirj2338
Yield 8 serving(s)
Number Of Ingredients 5
- Cook the livers until done in any way you prefer.
- I grill them under the broiler.
- Chop the onions medium-coarsely and fry in the oil until browned, but not burnt.
- You have to babysit the onions, constantly stirring, so they don't burn.
- This can take some time, pull up and chair with a good book, or do other things but keep an eye (and nose) out for the onions.
- With the steel knife, grind the livers in a food processor.
- Add the hard-boiled eggs and give it another whirl until they are incorporated with the liver.
- Add the onions and any extra oil from the bottom of the pot.
- Scrape every last bit of onion into the food processor bowl, this is where the major flavor comes from.
- Add salt and pepper to taste.
- You can also add any other spices that you like, but this detracts from the traditional flavor of Jewish chopped liver.
- Whirl everything around in the food processor until it reaches the consistency you want.
- Some people prefer it coarse, some like it very fine, almost pate-like.
- Scrape the chopped liver into a serving bowl and chill in the fridge for at least 2 hours.
- Serve with crackers or challah.
- Try to avoid the temptation to just shovel it into your mouth with a spoon directly from the bowl.
JEWISH DELI-STYLE CHOPPED CHICKEN LIVERS
The Jewish version of pate, this rich spread gets a flavor boost from the sweet caramelized onions and the rendered chicken fat. Not a dish for the faint of heart, literally. It's wonderful on little pumpernickel squares with cornichons, but in a Jewish deli you can also find it spread between two slices of rye for lunch. Can be made 1 day ahead and kept in the refrigerator. From the Take-Out Menu Cookbook.
Recipe From food.com
Provided by TxGriffLover
Categories Chicken Livers
Yield 4-6 serving(s)
Number Of Ingredients 10
- 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.
OLD COUNTRY CHOPPED LIVER
- Preheat broiler to 500°. Broil livers on broiler rack 4 inches from the heat source for 3 minutes on each side. Remove from the oven and finely chop livers.
- Melt 6 Tblsp. schmaltz in skillet and sauté onions over medium/low heat until soft and just beginning to brown. Add chopped liver pieces and sauté 1 minute more. Remove from heat.
- Pour contents of skillet into a mixing bowl. In a separate bowl, chop the eggs and add them to the liver mixture. Mix in the salt, pepper, and gribenes (if using). Mix everything together until well blended. Chill at least 3 hours in the refrigerator before serving.
- Serving Suggestions: Serve small portions of chopped liver garnished with kosher dill pickles and pickled beet slices during the winter. Garnish the liver with fresh tomato and English cucumber slices in the summer.
- A medium-dry white wine, such as chardonnay, goes very well with chopped liver. So does a white zinfandel.
CHOPPED CHICKEN LIVERS
Recipe From foodnetwork.com
Provided by Food Network Kitchen
Yield 4 to 6 servings
Number Of Ingredients 10
- Rinse the livers and pat dry with a kitchen towel. Clean the livers, by trimming and discarding any visible fat, green parts, or membrane. Set the livers aside.
- In a large saute pan, over medium heat, heat 2 tablespoons of the chicken fat and add the onions. Cook, stirring occasionally, until golden brown, about 10 to 12 minutes. Transfer the onions to a plate with a slotted spoon. Wipe out the pan.
- Spread the livers out in a single layer on a sheet pan and season with the salt and pepper. Raise the heat to high, add 2 tablespoons of the fat to the pan and when the fat begins to shimmer, lay the livers in the pan in a single layer. Working in batches, cook the livers turning each over once, until browned, about 2 to 2 1/2 minutes per side. Transfer the livers to the plate with the onions. Repeat with 2 tablespoons fat and remaining livers. Cool.
- Coarsely chop the livers with a knife (don't be tempted to use a food processor). In a medium bowl, gently combine the livers with the eggs, onions, and remaining 2 tablespoons fat. Season with salt and pepper to taste. Refrigerate for 2 hours before serving. Serve with toast and cornichons if desired.
- Serving suggestion: Toasted rye or pumpernickel bread and cornichons .
- In a small saucepan combine the chicken fat or skin, thyme, garlic, and water. Bring the mixture to a simmer over medium-low to medium heat. Cook until the fat has rendered (liquefied) and the skin becomes crispy, about 35 to 45 minutes. (Adjust the heat, as needed, to keep the skin from browning too quickly.) Set the chicken fat aside to cool slightly. Strain into a small bowl. If desired reserve the crispy skin. Refrigerate, covered, for up to one week.
- Yields: about 1/2 cup
30-minutes-or-less time-to-make course main-ingredient cuisine preparation occasion appetizers side-dishes poultry jewish-ashkenazi european dinner-party spreads chicken stove-top dietary comfort-food meat chicken-livers taste-mood equipment presentation served-cold
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CHOPPED LIVER WITH OLIVE OIL | HEALTHY RECIPES BLOG
2021-03-18 · Place the chicken livers on paper towels to drain. Place the eggs in your food processor bowl. Heat 2 tablespoons of the olive oil over medium-high heat in a …
- Heat 2 tablespoons of the olive oil over medium-high heat in a large 12-inch skillet. Add the chopped onion and fry until golden, stirring occasionally, about 5 minutes.
- Add the garlic and cook a few more seconds, just until no longer raw. Using a spatula, transfer the skillet contents, including any remaining oil, to the food processor.
- Add 2 more tablespoons of oil to the skillet. Add the chicken livers and cook them over medium heat (not higher or they could burst) until brown on the outside and barely pink on the inside, about 3 minutes per side. Overcooked livers are dry and grainy.*
KETO CHOPPED CHICKEN LIVER RECIPE - THE TOP MEAL
2020-01-27 · Rinse chicken livers, discard connective tissue. Chop or leave whole. Place liver on the dry pan and cook on medium heat for 5-7 minutes until no longer pink. …
- Chop garlic and add to the dish in the end of cooking along with the juice of a lemon. Add olive oil, salt and pepper to taste and serve.
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2013-12-03 · DIRECTIONS Melt 1/4 cup oil in skillet. Add onions and saute' for approximately 10 minutes or until they are caramelized. Remove and set aside.
CHOPPED CHICKEN LIVERS RECIPE (JEWISH LIVER PATé SPREAD ...
2017-09-19 · For Ashkenazi Jews, chopped chicken livers, or just chopped liver, is part of a traditional Passover, Rosh Hashanah or Hannukah meal. This simple paté is also standard fare in Jewish delicatessens, where it is served in a hefty sandwich. Schmalz — rendered chicken fat — enriches the liver spread and lends it a rich flavor and silky texture. For those skittish about all that chicken …
THE ZIMMERN FAMILY'S CHOPPED CHICKEN LIVER RECIPE - ANDREW ...
2013-12-07 · In a very large skillet, melt the butter in 1/4 cup of the chicken fat. Add the onion and cook over moderately low heat, stirring occasionally, until softened and just starting to brown, about 10 ...
- In a small saucepan, cover the eggs with cold water and bring to a boil; cook over moderate heat for 10 minutes. Drain the eggs and immediately fill the pan with cold water. Add ice and let the eggs stand until chilled. Drain the eggs, peel and coarsely chop.
- In a very large skillet, melt the butter in 1/4 cup of the chicken fat. Add the onion and cook over moderately low heat, stirring occasionally, until softened and just starting to brown, about 10 minutes. Season the livers with salt and pepper and add them to the skillet. Cook over moderately high heat, turning occasionally, until barely pink inside, about 8 minutes.
- Scrape the mixture into the bowl of a food processor and let cool slightly. Add the chopped eggs and pulse until the livers are finely chopped but not completely smooth. Add the parsley and the remaining 1/4 cup of chicken fat and pulse to combine. Season with salt and pepper.
- Transfer the chicken liver to a bowl. Press plastic wrap onto the surface and refrigerate until chilled, about 45 minutes. Serve with the matzo.
CHOPPED LIVER - TRADITIONAL JEWISH DELI-STYLE LIVER RECIPE
2018-09-04 · My recipe for chopped chicken livers is made the old-fashioned way with lots of love and lots of schmaltz. It’s the perfect deli-style treat for Passover, Rosh Hashanah, or just because. Tori's Stories. 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 …
- Prepare schmaltz and gribenes ahead of time, or purchase schmaltz from your local kosher market. Goose fat or duck fat can be used in place of schmaltz if desired. Prepare the livers by cutting off any tough pieces or stringy tendons. You should also cut away any pieces of liver that look discolored, yellow or strange. This is pretty much the worst prep job ever, as uncooked liver has a soft and slimy texture, so make sure this step is done by someone with a strong stomach.
- Add 2 tbsp schmaltz or oil into a large cast iron or nonstick skillet and melt over medium heat. Put half of the chicken livers into the skillet and fry them for 3 minutes on each side (about 6 minutes total). Season the livers generously with salt and pepper as they are cooking. *Note: If you plan to kosher your chicken livers by broiling them prior to making chopped liver, you will only need to sauté them in the skillet for about 1 minute on each side. Koshering the livers cooks them, so there is no need to sauté them for a long period of time. Be careful not to overcook or burn the livers, or they will become dry.
- After cooking, livers should be firm and browned on the outside while slightly pink on the inside. They will continue to cook internally after you remove them from the skillet; don’t overcook them, or they will turn dry. When the livers are brown and firm, pour them into a medium-size mixing bowl along with the leftover schmaltz/oil from the pan. Add another 2 tbsp of schmaltz/oil to the skillet, melt it, and fry the remaining livers repeating the same process as above. Add the livers and leftover schmaltz/oil from the pan to the mixing bowl.
- The skillet should now be seasoned with schmaltz or oil, so you don't need to grease the pan again. Add the onion slices to the skillet and reduce heat to medium low.Cover the skillet and let the onion cook undisturbed over medium low heat for 10 minutes. Check once or twice during cooking just to make sure they are not over-browning or starting to burn. The onions should be softening, but not darkening at this point. This "steaming" process kick-starts the caramelization needed for sweetness in the chopped livers.
HOW TO MAKE CHOPPED CHICKEN LIVERS - MARY'S NEST
2021-06-02 · To serve, place the chopped chicken livers in a bowl. Chop the remaining egg and use it to top the chopped chicken livers. Chopped chicken livers will stay fresh, tightly covered and refrigerated for approximately 5 days. DO NOT freeze chopped chicken livers, …
- Place your skillet on the stovetop over medium heat and add half of the schmaltz to the pan. Once the schmaltz sizzles, add half of the chicken livers.
- Add the livers to the skillet and season generously with salt and pepper. Cook the livers for approximately 3 minutes on each side until brown on the exterior but with some pink still visible in the interior. DO NOT overcook the chicken livers.
- When the chicken livers are cooked, transfer them to a plate and repeat the same process with the remaining schmaltz and chicken livers.
- When all the chicken livers are cooked and transferred to a plate, add the sliced onions to the skillet and cook until they are a golden brown. You should not need to add any additional fat to the skillet. This will take approximately 15 minutes.
CHOPPED CHICKEN LIVERS RECIPE - CHOWHOUND
2009-03-04 · Once the oil shimmers, add half of the chopped onion to the pan. Cook, stirring occasionally, until onion is soft but not browned, about 4 minutes. Remove to a medium bowl. 3 Finely …
- Turn, sprinkle the other side with salt, and broil until the second side is browned and the livers are completely cooked through, about 2 to 3 minutes more.
SIMPLE, DELICIOUS CHOPPED CHICKEN LIVER PATE RECIPE - FOOD.COM
2009-01-10 · Add chicken livers to pan and fry until completely cooked, and no longer wet. Remove to a plate and let onions and livers cool completely. Once cool, place livers and onions together in a food …
- In a frying pan, heat oil. Add onions and sautee until golden brown. Remove to a plate. Add chicken livers to pan and fry until completely cooked, and no longer wet. Remove to a plate and let onions and livers cool completely.
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ANDREW ZIMMERN COOKS: CHOPPED CHICKEN LIVER
In a small saucepan, cover the eggs with cold water and bring to a boil; cook over moderate heat for 10 minutes. Drain the eggs and immediately fill the pan with cold water. Add ice and let the eggs stand until chilled. Drain the eggs and peel.
CHOPPED CHICKEN LIVER HUNGARIAN STYLE RECIPE | SPARKRECIPES
Chopped Chicken Liver Hungarian Style. Share on Facebook Share on Pinterest Share by Email More sharing options. Share on Twitter. Print. 4.4 of 5 (5) Create a Recipe Makeover. Nutritional Info. Servings Per Recipe: 8 Amount Per Serving Calories: 101.8. Total Fat: 5.2 g; Cholesterol: 221.9 mg; Sodium: 340.4 mg; Total Carbs: 2.6 g; Dietary Fiber: 0.8 g; Protein: 10.8 g. View full nutritional ...
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2021-07-04 · Chopped Liver - with schmaltz/well-browned onions When making the schmaltz, the gribbenes are used for snacking and a portion of the well-browned onions were used for adding to the recipe for chopped liver. ALWAYS chopped by hand, never in a food processor. Once the chopped liver was chilled and served, diced raw onions can be added either on the top or alongside the served chopped liver.
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2021-07-24 · To see how to make chicken liver fry, watch the video to the end. Ingredients for chicken liver fry: -1 kg of chicken liver. You can buy chicken livers from cold rooms or at abattoirs. – 1 green bell pepper. – 1 fresh red chili pepper (sliced) – 1 small scotch bonnet pepper (sliced) – 3 tbsp of chopped spring onions. – 1 tbsp of ...
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2021-06-13 · This recipe is reminiscent of my “Momma’s chopped chicken liver” in days gone by. It’s great either as a side or as a stand-alone main dish. You could substitute beef liver if you preferred. The photo includes some fresh, organic strawberries from a local farm. Ingredients: 1 Lb pastured chicken livers, washed and dried with paper towel
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CLASSIC JEWISH CHOPPED CHICKEN LIVER RECIPE
2020-04-03 · 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.
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