Chopped Cooked Chicken Recipes

BARBECUED CHOPPED CHICKEN

Barbecued Chopped Chicken image

Provided by Molly O'Neill

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 19

Ingredients

6 tablespoons butter
6 tablespoons oil
3 medium-size onions, diced
Juice and rinds of 1 1/2 lemons
6 cups ketchup
1 1/2 cups red-wine vinegar
9 tablespoons Worcestershire sauce
3/4 cup brown sugar
1 1/2 teaspoons cayenne pepper
2 tablespoons salt
2 tablespoons dry mustard
5 pounds chicken pieces
2 1/2 quarts barbecue sauce (see Step 1)
1 medium-size onion, peeled and quartered
2 tablespoons corn oil
1/4 cup cider vinegar
1 tablespoon salt
1 tablespoon freshly ground black pepper
1 tablespoon chili powder

Steps:

To prepare the sauce, melt the butter with the oil in a straight-side skillet over medium heat. Add onions and cook until lightly browned. Stir in remaining ingredients, including lemon rinds, and simmer 20 minutes. Remove from heat and discard rinds. For a very smooth sauce, puree in blender or food processor.
Prepare grill.
In a large bowl combine chicken and 1 quart of the barbecue sauce. Rub sauce all over chicken, coating well.
Grill 15 minutes on each side. Remove to a platter and set aside until cool enough to handle. Pull chicken from bones in bite-size pieces. Discard bones. (Skin may be saved if you want a very rich sauce. Set it aside.)
In a food processor or blender, puree the onion. (If you want to use the chicken skin, puree with the onion.) Warm a large straight-side skillet over medium heat, add the oil, and when hot, add the onion. Cook, stirring frequently, until translucent. Add vinegar, salt, pepper, chili powder and the remaining 1 1/2 quarts of barbecue sauce. Stir well; add the cooked chicken and simmer on low heat 30 minutes.

RUSS & DAUGHTERS' CHOPPED CHICKEN LIVER

Russ & Daughters' Chopped Chicken Liver image

Provided by Jason Epstein

Categories appetizer

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 6

Ingredients

1 pound fresh chicken livers (about 16 livers)
2 tablespoons vegetable oil (schmaltz, rendered chicken fat, is available from your butcher, and can be used as a substitute at your own risk)
2 tablespoons vegetable shortening
2 large Spanish onions (1 pound each), peeled and chopped
3 large hard-cooked eggs, chilled
Kosher salt and freshly ground pepper to taste

Steps:

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.

Nutrition Facts : @context http, Calories 188, UnsaturatedFat 7 grams, Carbohydrate 9 grams, Fat 10 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 423 milligrams, Sugar 4 grams, TransFat 0 grams

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