TRADITIONAL JEWISH CHOPPED CHICKEN LIVER
Traditional Jewish Chopped Chicken Liver Has to Be One of the Most Delicious Recipes of All Time! Whenever I Make It, I'm Transported to ...
Provided by Jelena Mardere
Categories Appetizers & Snacks, Dinner Recipes, Easy Chicken Recipes, Passover Recipes
Time 1h17m
Yield 14
Number Of Ingredients 8
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.
Nutrition Facts : Calories 190, Fat 15g, Cholesterol 244mg, Sodium 223mg, Carbohydrate 2g, Protein 10g
JEWISH-STYLE CHICKEN LIVER PâTé
Steps:
- Gather the ingredients.
- Gently sauté onion and garlic in the fat over low heat until browned but not burned. Sprinkle onions and garlic with salt as soon as they begin to wilt.
- Slice 3 of the hard-boiled eggs in half. Refrigerate the remaining egg to be used for garnish.
- Scrape the sautéed onion, garlic, and drippings into the bowl of a food processor fitted with the metal blade. Blend until smooth.
- Add hard-boiled eggs, cooked chicken livers, black pepper, and nutmeg. Process until smooth. Taste and adjust seasoning, keeping in mind that flavor will increase during refrigeration.
- Scrape chicken liver mixture into plastic wrap-lined decorative mold or bowl.
- Cover with another layer of plastic wrap, pressing wrap to touch the top of the pâté . Refrigerate at least 12 hours or overnight.
- When ready to serve, take the pâté from the refrigerator and remove plastic wrap covering. Invert onto a decorative dish and remove the bottom layer of plastic wrap.
- Let rest at room temperature 30 minutes to 1 hour, then grate remaining hard-boiled eggs over the top before serving.
Nutrition Facts : Calories 166 kcal, Carbohydrate 5 g, Cholesterol 412 mg, Fiber 1 g, Protein 18 g, SaturatedFat 2 g, Sodium 369 mg, Sugar 3 g, Fat 8 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
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.
Provided by TxGriffLover
Categories Chicken Livers
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
CHICKEN LIVER PATE
Reader Maya Parada in Brooklyn, New York, shares her secret for adding sweetness to this pate: grated carrot. Serve as an appetizer, or spread on crackers or sandwiches for rich flavor.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 30m
Yield Makes 2 1/2 cups
Number Of Ingredients 9
Steps:
- In a large skillet, heat 1 1/2 teaspoons butter and 1 tablespoon oil over medium. Add onion and cook, stirring occasionally, until golden, 10 minutes. Add carrot, thyme, and cayenne and season with salt and pepper. Cook, stirring occasionally, until carrot is tender, 5 minutes. (If mixture is dry or begins to overbrown, add up to 2 tablespoons water.) Transfer mixture to a food processor.
- Return skillet to medium-high and add remaining 1 1/2 teaspoons butter and remaining 1 tablespoon oil. Pat livers dry with paper towels. Season livers with salt and pepper and add to skillet. Cook until golden brown on all sides and cooked through, 6 minutes. Transfer livers to processor and pulse, scraping down sides as needed, until mixture is mostly smooth. Season to taste with salt and pepper and let cool. Transfer pate to a small bowl and serve at room temperature with toasts or crackers.
Nutrition Facts : Calories 48 g, Fat 3 g, Protein 3 g
CHOPPED CHICKEN LIVER PATE (APPETIZER)
This is an authentic Jewish (not Kosher) recipe for the best Chopped Chicken Liver pate you have ever had. It is actually a recipe of my maternal grandmother, Anna Buhal'tsev (Bell) Mersky, who came from Smela Gubernyia, which is near Cherkassy and Kiev in the Ukraine. A few minor additions were made thru the years.
Provided by Alan Leonetti
Categories Chicken
Time 1h15m
Yield 1 batch
Number Of Ingredients 12
Steps:
- In a skillet, place 2 tablespoons butter and 1 small thinly sliced onion and sautè until golden brown.
- Add the 6 tablespoons of schmaltz (chicken fat) and mix real well as you crumble the onion slices.
- This is called schmaltz with grieven. I also have a separate recipe posted on RecipeZaar for Schmaltz. See that recipe.
- You can use this right away; however, it is better to make this a couple of months ahead of time and place it in the freezer to cure.
- When ready to make the patè, in a skillet sautè the onions in the peanut oil over a medium flame until golden brown and add the schmaltz with grieven.
- Boil the 4 eggs until hard boiled.
- Add the chicken livers to the pan with the onions, schmaltz with grieven& garlic and cook 2 or 3 minutes until done.
- Add the cream sherry and cook an additional minute.
- Remove from pan and allow to cool.
- In a food processor, gently PULSE the livers and hard boiled eggs into a rough chop.
- DO NOT OVERMIX!
- Add salt, pepper and sugar and adjust as necessary.
CHICKEN LIVER PâTé
Categories Milk/Cream Food Processor Onion Cocktail Party Quick & Easy Meat Cognac/Armagnac Fall Gourmet
Yield Serves 2 as an hors d'oeuvre
Number Of Ingredients 9
Steps:
- Thinly slice onion. In a small saucepan combine onion, chicken livers, broth, and allspice and simmer, stirring occasionally, 10 minutes, or until chicken livers are cooked through. Drain liver mixture in a sieve and in a food processor purée with butter, Cognac, and salt until smooth. To facilitate cooling, transfer pâté to a plate and spread. Chill pâté in freezer, its surface covered with plastic wrap, 10 minutes.
- In a small bowl whisk cream until it holds stiff peaks and fold in pâté. Transfer pâté to a ramekin and chill in freezer, covered, 15 minutes.
- Serve pâté with crackers or toasts.
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