Chopped Liver With Olive Oil Recipes

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CHOPPED LIVER RECIPE



Chopped Liver Recipe image

This unique chopped liver recipe is made with extra-virgin olive oil instead of the traditional chicken fat. It's not as refined as chicken liver pate, but it's wonderfully flavorful.

Provided by Vered DeLeeuw

Categories     Appetizer

Time 2h20m

Number Of Ingredients 7

1 lb. chicken livers
3 large hard-boiled eggs (halved)
4 tablespoons extra virgin olive oil (divided)
1 large onion (finely chopped (8 oz))
1 tablespoon minced fresh garlic
1 teaspoon Diamond Crystal kosher salt ((not table salt))
1/4 teaspoon black pepper

Steps:

  • 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 large 12-inch skillet. Add the chopped onion and fry until golden, stirring occasionally, for 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.*
  • Again, use the spatula to transfer the skillet contents, including the livers, the oil, and any tasty bits left on the bottom of the skillet, to the food processor.
  • Add the salt and pepper. Process briefly, about 30 seconds, stopping once to scrape the sides and bottom with a spatula. You don't want the chopped liver to be as smooth as a liver pate. It should have a bit more texture to it.
  • Transfer the chopped liver to a serving dish. Cover and keep in the fridge for at least two hours, allowing the flavors to meld. Don't eat it when still warm! It won't be very good. It needs time to develop its deep flavor. Its flavor, as well as its texture, greatly improves after a rest in the fridge.

Nutrition Facts : ServingSize 3 oz, Calories 169 kcal, Carbohydrate 4 g, Protein 12 g, Fat 11 g, SaturatedFat 2 g, Sodium 204 mg, Sugar 1 g

SIMPLE CHOPPED LIVER



Simple Chopped Liver image

A simple and delicious chopped liver! My family looks forward to finding this on our table during special holidays.

Provided by KarenTheMiltch

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 2h40m

Yield 8

Number Of Ingredients 6

2 eggs
2 tablespoons canola oil
salt to taste
1 pound chicken livers, rinsed and trimmed
2 onions, chopped
1 pinch white sugar

Steps:

  • 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.

Nutrition Facts : Calories 121 calories, Carbohydrate 3.1 g, Cholesterol 251.3 mg, Fat 7.1 g, Fiber 0.5 g, Protein 10.8 g, SaturatedFat 1.4 g, Sodium 46.2 mg, Sugar 1.4 g

CHOPPED CHICKEN LIVER



Chopped Chicken Liver image

My secret ingredient for delicious chopped chicken livers is baharat, a Turkish blend of warm, sweet spices that work particularly well with offal.

Provided by Michael Solomonov

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 13

1 pound chicken livers
1 tablespoon kosher salt
1 teaspoon baharat, Middle Eastern spice blend
2 tablespoons olive oil, divided
1 red onion
1/2 cup sherry vinegar
2 large eggs, hard-boiled
Salt, to taste
Freshly ground black pepper, to taste
Rye toast
1 large egg, hard-boiled, thinly sliced
dill
1/4 red onion, thinly sliced

Steps:

  • 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.

CHOPPED LIVER



Chopped Liver image

Provided by Robin Donovan

Categories     Appetizer Recipes

Time 20m

Number Of Ingredients 7

1 pound chicken livers, rinsed, trimmed of all fat and connective tissue and soaked in milk for 2 to 4 hours
2 tablespoons olive oil
3 small shallots, chopped
1 tablespoon fresh thyme leaves
1/4 cup plus 2 tablespoons schmaltz, at room temperature, divided
½ cup cognac
½ teaspoon kosher salt

Steps:

  • Heat the olive oil in a large, heavy skillet over medium-high heat. When the oil is very hot, add the livers and sear until browned on one side, about 1 minute.
  • Turn the livers over, add the shallots to the pan, and continue to cook until the livers are browned on the other side, about 1 minute more. Add the thyme and cook, stirring, for another minute or so. Remove the pan from the heat and add 2 tablespoons of the schmaltz and ¼ cup of the cognac. Stir to deglaze the pan, scraping up any browned bits from the bottom of the pan.
  • Transfer the mixture to a food processor and let cool to room temperature. When livers are at room temperature, add the remaining 1/4 cup of schmaltz and the remaining 1/4 cup of cognac and process in the food processor until smooth.
  • Transfer the puree to 4 (4-ounce) ramekins or a terrine large enough to hold it all.
  • Cover and refrigerate until ready to use (it will keep well in the refrigerator and can be frozen, as well).
  • Bring to room temperature before serving.

Nutrition Facts : Calories 307 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 356 milligrams cholesterol, Fat 21 grams fat, Fiber 1 grams fiber, Protein 16 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 212 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

CHOPPED LIVER



Chopped Liver image

Preparation: Sauté the liver with a little olive oil. Put the liver in a food processor with all of the spices, and blend until coarsely chopped. Put in the

Provided by Jamie Geller Test Kitchens

Categories     Appetizers

Yield Servings

Number Of Ingredients 6

1 lb chicken liver**
2 tbsp olive oil
10 Dorot Onion Cubes
¼ tsp nutmeg
¼ tsp white pepper
a pinch of salt and sugar

Steps:

  • Preparation: Sauté the liver with a little olive oil. Put the liver in a food processor with all of the spices, and blend until coarsely chopped. Put in the refrigerator for several hours before serving. Source: Dorot **Note - if the liver is not already broiled for kashring by the butcher you must broil it before using.

Nutrition Facts :

CHOPPED LIVER WITH OLIVE OIL



Chopped Liver With Olive Oil image

Provided by Anna Winger

Categories     easy, quick, dips and spreads, side dish

Time 30m

Yield Makes about 2 1/2 cups

Number Of Ingredients 7

1/4 cup olive oil
1 large onion, finely chopped
2 large garlic cloves, finely chopped
12 ounces chicken livers, drained
Salt and ground black pepper
4 hard-boiled eggs
Finely chopped parsley (optional)

Steps:

  • Heat the olive oil in a large sauté pan over medium-high heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the chicken livers and a pinch of salt and sauté, stirring occasionally, until the livers are cooked through, 5 to 7 minutes. Cool the mixture for at least 10 minutes and chop by hand or in a food processor, depending on the consistency you prefer. Season to taste.
  • Mash the eggs, leaving them chunky, and combine with the liver mixture. Add parsley, if using, and more olive oil if necessary.

Nutrition Facts : @context http, Calories 242, UnsaturatedFat 13 grams, Carbohydrate 5 grams, Fat 18 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 4 grams, Sodium 333 milligrams, Sugar 2 grams, TransFat 0 grams

CHOPPED LIVER



Chopped Liver image

Provided by Ina Garten

Categories     appetizer

Time 25m

Yield 5 cups

Number Of Ingredients 10

2 pounds chicken livers
1 cup rendered chicken fat
2 cups medium-diced yellow onion (2 onions)
1/3 cup Madeira wine
4 extra-large eggs, hard-cooked, peeled, and chunked
1/4 cup minced fresh parsley leaves
2 teaspoons fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Pinch cayenne pepper

Steps:

  • Drain the livers and saute them in 2 batches in 2 tablespoons of the chicken fat over medium-high heat, turning once, for about 5 minutes, or until just barely pink inside. Don't overcook the livers or they will be dry. Transfer them to a large bowl.
  • In the same pan, saute the onions in 3 tablespoons of the chicken fat over medium-high heat for about 10 minutes, or until browned. Add the Madeira and deglaze the pan, scraping the sides, for about 15 seconds. Pour into the bowl with the livers.
  • Add the eggs, parsley, thyme, salt, black pepper, cayenne, and the remaining chicken fat to the bowl. Toss quickly to combine. Transfer half the mixture to the bowl of a food processor fitted with a steel blade. Pulse 6 to 8 times, until coarsely chopped. Repeat with the remaining mixture. Season, to taste, and chill. Serve on crackers or matzo.

CHOPPED LIVER



Chopped Liver image

This chopped liver recipe from Josh Russ Tupper of Russ and Daughters is used to make his popular Oy Vey Schmear sandwich.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Yield Makes about 3 pounds

Number Of Ingredients 7

1/3 cup rendered and strained chicken schmaltz
2 tablespoons plus 2 teaspoons vegetable oil
1 cup Josh Russ Tupper's Caramelized Onions
2 1/2 pounds raw chicken livers, gall bladder removed, lobes cut in half, or quarters if large
Coarse salt and freshly ground black pepper
1/2 cup finely chopped onions
2 hard-boiled large eggs, peeled and chopped

Steps:

  • Rinse livers under cold water to remove blood; drain. Heat a medium skillet over medium-high heat and add schmaltz and 2 tablespoons vegetable oil. Add caramelized onions. Cook, stirring, until beginning to brown, about 3 minutes.
  • Add livers to skillet and season with salt. Cook, stirring, until livers begin to brown and insides are pink throughout, 15 to 20 minutes. Transfer livers to a plate to cool slightly, about 10 minutes.
  • Meanwhile, in a small skillet, heat remaining 2 teaspoons vegetable oil. Add chopped onions and cook, stirring, until golden brown; remove from heat and set sauteed onions aside.
  • Place cooled livers and caramelized onions in the bowl of a food processor; pulse until well combined. Transfer to a medium bowl. Stir in hard-boiled eggs, sauteed onions; season with salt and pepper. Refrigerate at least 3 hours before using.

GRANDMA'S CHOPPED LIVER



Grandma's Chopped Liver image

Provided by Helene Cypress

Categories     Condiment/Spread     Food Processor     Chicken     Egg     Onion     Appetizer     Sauté     Quick & Easy     Chill     Gourmet     New York     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 3 1/2 cups

Number Of Ingredients 7

6 hard-boiled large eggs, chilled
1 large onion, chopped
1 garlic clove, chopped
1/3 cup vegetable oil
1 lb chicken livers
2 1/4 teaspoons kosher salt
1 teaspoon black pepper

Steps:

  • Pulse eggs in a food processor until coarsely chopped and transfer to a large bowl, then chill, covered, until ready to use.
  • Cook onion and garlic in oil in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until onion is golden, about 20 minutes.
  • While onion cooks, trim and rinse livers and pat dry. (Halve any large pieces.) Add livers to onion and increase heat to moderately high, then sauté, stirring occasionally, until livers are just cooked through, 8 to 10 minutes (they should not be pink in center). Transfer mixture (including oil) to a shallow plate and cool to room temperature, about 20 minutes.
  • Pulse liver mixture in food processor until coarsely puréed, then stir into eggs, along with salt and pepper, until combined. Chill, covered, at least 1 hour, then season with more salt just before serving.

MOCK CHOPPED LIVER



Mock Chopped Liver image

Mock chopped liver in this recipe is made out of lentils. This dish tastes just like the real thing without the cholesterol of real liver! Serve mounded on a platter with crackers.

Provided by MDHEARST

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Pate Recipes

Time 2h35m

Yield 4

Number Of Ingredients 7

2 cups water
1 cup lentils
2 cubes chicken bouillon
1 teaspoon extra virgin olive oil
1 large onion, chopped
1 cup walnuts
salt and pepper to taste

Steps:

  • Place water, lentils, and bouillon cubes in a pot. Cover pot and cook about 30 minutes or until tender. Drain well.
  • Heat oil in skillet, saute onion until it becomes translucent.
  • In an electric food processor, grind lentils, onions and walnuts until your desired consistency for the pate is reached. Season to taste with salt and pepper. Chill before serving.

Nutrition Facts : Calories 387.1 calories, Carbohydrate 36.5 g, Cholesterol 0.3 mg, Fat 21.4 g, Fiber 7.8 g, Protein 17.2 g, SaturatedFat 2.2 g, Sodium 581.4 mg, Sugar 2.4 g

NOT YOUR GRANDMA'S CHOPPED CHICKEN LIVER



Not Your Grandma's Chopped Chicken Liver image

After working this recipe for years, it's finally ready to share. Suspect even those who don't enjoy liver might change their minds after tasting this on homemade crackers, toast, or bagels. I like it for light summer lunches or as an appetizer. The reduced bourbon/vermouth deglazing step adds an adult zing that rocks my world. Garnish with fresh herb sprigs or cucumber slices.

Provided by Anonymous

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Pate Recipes

Time 45m

Yield 16

Number Of Ingredients 9

3 tablespoons butter
1 large onion, halved and sliced
1 tablespoon white sugar
1 pound chicken livers - rinsed, trimmed, and patted dry
2 fluid ounces bourbon
3 hard-boiled eggs, peeled
1 teaspoon ground thyme
½ teaspoon salt
½ teaspoon freshly ground pepper

Steps:

  • Melt butter in a skillet over medium-high heat. Saute onions until translucent, about 5 minutes. Add sugar, stir, and saute until onions are softened and lightly browned, about 5 minutes more. Transfer onions to a food processor, leaving as much butter in the pan as you can.
  • Fry livers in the hot butter until lightly browned on 1 side, about 4 minutes. Turn and continue frying until slightly pink in the center, 3 to 4 minutes more. Add livers to the food processor with the onions.
  • Pour bourbon into the same skillet and bring to a boil while scraping the browned bits off the bottom of the pan with a wooden spoon. Boil until thickened and reduced by half, about 6 minutes. Pour liquid into the food processor.
  • Combine eggs, thyme, salt, and pepper in the food processor with the liver mixture. Process until smooth.

Nutrition Facts : Calories 79.9 calories, Carbohydrate 2 g, Cholesterol 147.9 mg, Fat 4.4 g, Fiber 0.2 g, Protein 5.8 g, SaturatedFat 2.1 g, Sodium 113.9 mg, Sugar 1.3 g

CHOPPED LIVER



Chopped Liver image

Provided by Ruth Joseph

Categories     Condiment/Spread     Food Processor     Chicken     Egg     Appetizer     Chill     Advance Prep Required     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6–8

Number Of Ingredients 9

5 organic free-range eggs
1 lb chicken livers, trimmed (remove any green spots carefully)
2 large onions, sliced
1 tablespoon olive oil (or 1 tablespoon schmaltz, see below)
a few gribenes (optional), see below
1/2 cup fresh flat-leaf parsley, finely chopped
2 tablespoons Kiddush wine, brandy or chicken stock
salt and freshly ground black pepper
a little paprika, to garnish

Steps:

  • Hard-boil the eggs for 10 minutes, drain, and set aside to cool. In a large frying pan, gently cook the onions in the oil (or schmaltz) until soft and golden. Increase the heat, add the livers, and stir for a few seconds so that they absorb the flavor of the onion. Either pour the mixture into a food processor and process to a coarse or smooth paste with the gribenes (if using), or pass the mixture through an old-fashioned grinder. Scoop into a bowl. Grate the eggs on the coarse side of a grater and add to the bowl, reserving a little of the grated egg for the garnish. Stir in the parsley and fold in gently. Moisten the mixture with some wine, brandy, or chicken stock, and season to taste with salt and pepper. Cover with plastic wrap and chill until needed. Serve in scoops on individual plates topped with a little grated egg and paprika for color, and generous pieces of fresh Friday-night challah.
  • To make gribenes and schmaltz
  • Remove the spare fat from a raw chicken and place in a pan. (There is usually a lump of fat around the neck, in an older bird at least.) Add 1 cup (8 oz) dairy-free margarine, 1 teaspoon salt, and 1 large onion (with the skin left on to enhance the golden color). Remove the skin from the chicken, cut into smallish pieces, and add to the pan. Set over very low heat and cook for 1 1/2-2 hours until all of the fat has been rendered gently out of the chicken skin. Remove the skin from the pan and drain on paper towels to form gribenes or crackling. Pour the fat (schmaltz) into a heavy-duty glass dish and store in the fridge until needed*. As the fat cools, a rich jelly will collect at the bottom of the dish. This jelly forms a delicious base for soup or sauces.
  • The fat (schmaltz) will keep for up to 6 weeks in the fridge. Store the gribenes in the fridge.

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CHOPPED LIVER⁣⁣⁣ - WESTONAPRICERECIPES.COM
Liver is a crucial component of the Weston A. Price diet. It is a highly concentrated source of vitamin A, B vitamins, folate, and iron. Vitamin A is necessary for proper immune and organ health, and vitamin A deficiencies are extremely common in our modern diet.⁣⁣⁣ ⁣⁣⁣ Chicken liver has a milder flavor than beef liver, and is often more palatable to those who are …
From westonapricerecipes.com


CHOPPED CHICKEN LIVER PATE RECIPE - FOOD NEWS
Heat 2 tablespoons of the olive oil over medium-high heat in a large 12-inch skillet. 2017-03-01 · Classic French chicken liver pate recipe ingredients. 400g (13oz) chicken livers. 300g (10oz) butter, diced. 1 clove garlic, finely chopped. 3 small brown shallots or ½ onion, finely chopped. ½ tsp fresh thyme leaves. 2tbsp brandy. 1/2tsp grated nutmeg. Chopped Chicken Liver Pate. …
From foodnewsnews.cc


CHOPPED LIVER OLIVE OIL - COOKEATSHARE
Recipes / Chopped liver olive oil (1000+) Pork chops. 3278 views. bread crumbs, 6-8 pork chops tenderized, olive oil or cooking oil for frying, 3 eggs. Pesach Salads (Part II): Salad Nicoise. 658 views. cup cooked new potatoes, tossed with chopped parsley, olive oil, and salt ½ cup tuna per. Salmon tagliatelle and a Cirio product review . 613 views. finely chopped 30ml …
From cookeatshare.com


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