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.
Nutrition Facts : Calories 132.3 calories, Carbohydrate 2.8 g, Cholesterol 292.2 mg, Fat 6.8 g, Fiber 0.5 g, Protein 14.3 g, SaturatedFat 1.8 g, Sodium 260.9 mg, Sugar 1.2 g
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.
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
- 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.
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
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.
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- Broil the liver to medium doneness or sauté in oil on both sides. Cool the liver completely. Brown the onions in a bit of hot oil.
- 2. Process the liver in a food processor until minced. Add the remaining ingredients and process until blended. Add the seasonings. You can add a bit chicken broth if needed to reach the desired texture.
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- 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.*
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- Peel and set aside. Cook onion in a sauté pan, with 2 tablespoons of schmaltz, over medium heat until medium golden brown and very soft.
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- Begin by cleaning the livers. Rinse each under cold running water. With a sharp knife, separate the two lobes. Cut away any visible fat, membrane or green patches on the livers. Place in a strainer to drain.
- Meanwhile, heat the schmaltz in a large 10 or 12-inch heavy pan (I prefer cast iron). Add chopped onions and saute, over medium-high heat, until soft and translucent, 7 to 8 minutes.
- Add salt and black pepper. Allow any liquid that the livers release to evaporate as they cook. Remove from the heat and cool.
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- 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.
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Top Asked Questions
What's the best way to cook chopped liver?Add cut-up livers to pan and let it cook with onions for approximately 10–12 minutes. Mix every two minutes. Add spices. Mash up eggs in a mixing bowl. Add liver and mash it all together. Add salt and pepper to your taste. For longer-lasting chopped liver, let it chill in fridge before mixing into the eggs.
How to make chicken livers with chicken fat?Ingredients 1 2 large eggs 2 Ice 3 2 tablespoons unsalted butter 4 1/2 cup rendered chicken fat (schmaltz) (See Note) 5 1 onion, finely chopped 6 2 pounds chicken livers, trimmed 7 Kosher salt and freshly ground pepper 8 2 tablespoons finely chopped parsley 9 Matzo, for serving
What can I substitute for beef liver in a recipe?Chicken livers may be substituted for the beef liver. Chopped liver is gluten free, a low carb recipe and a great diabetic recipe, so it suits many special diets.
What kind of olive oil to use for chopped liver?Extra-virgin olive oil: Traditional chopped liver is made with chicken fat. This ensures that the dish keeps Kashrut laws and does not mix meat and dairy. I prefer to use extra-virgin olive oil.