Old Country Chopped Liver

GRANDMA'S CHOPPED LIVER



Grandma's Chopped Liver image

Liver is simmered in chicken broth and ground with hard cooked egg and three different preparations of onion to make the best chopped liver ever.

Recipe From allrecipes.com

Provided by aj

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 1h20m

Yield 12

Number Of Ingredients 7

2 pounds chicken livers, rinsed and trimmed
2 eggs
3 onions
1 quart water
2 cubes chicken bouillon
2 tablespoons vegetable oil
salt and pepper to taste
Calories132.3 calories
Carbohydrate2.8 g
Cholesterol292.2 mg
Fat6.8 g
Fiber0.5 g
Protein14.3 g
SaturatedFat1.8 g
Sodium260.9 mg
Sugar1.2 g

Steps:

  • 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.

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.

Recipe From allrecipes.com

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
Calories121 calories
Carbohydrate3.1 g
Cholesterol251.3 mg
Fat7.1 g
Fiber0.5 g
Protein10.8 g
SaturatedFat1.4 g
Sodium46.2 mg
Sugar1.4 g

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.

CHOPPED LIVER



Chopped Liver image

Recipe From epicurious.com

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.

OLD COUNTRY CHOPPED LIVER



Old Country Chopped Liver image

Recipe From epicurious.com

Provided by Robert Sternberg

Categories     Chicken     Onion     Broil     Sauté     Passover     Rosh Hashanah/Yom Kippur     Fall     Chill     Kosher

Number Of Ingredients 6

1 lb. chicken livers (fresh, not previously frozen)
2 cups finely chopped onions
3 hard-boiled eggs
6 Tblsp. schmaltz
salt and black pepper to taste
a few gribenes (optional)

Steps:

  • 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 LIVER



Chopped Liver image

Recipe From foodnetwork.com

Provided by Food Network

Yield 8 servings

Number Of Ingredients 8

1 1/2 pounds beef liver
1 pound chicken livers
Corn oil for drizzling, 1 tablespoon plus 2 teaspoons corn oil
2 tablespoons plus 2 teaspoons schmaltz (rendered chicken fat)
4 cups coarsely chopped onions
4 hard-boiled eggs, peeled
2 teaspoons salt
1/4 teaspoon pepper

Steps:

  • Turn on broiler. Rinse beef and chicken livers thoroughly, and cut away membranes and extra fat. Cut beef liver into 1-inch pieces; chicken livers can remain whole. Place beef and chicken livers in a large baking pan, and drizzle with corn oil (pour oil into a flatware tablespoon and drizzle over livers; 2 tablespoons are ample.) Broil 8 to 10 minutes (keep an eye on it to make sure it doesn't burn.) Turn liver pieces, and broil for another 5 minutes. Liver should be fully cooked and lightly browned on both sides. Chill in refrigerator. In a large skillet, heat 1 tablespoon plus 2 teaspoons corn oil and the same amount of schmaltz, and saute onions, stirring occasionally, until well browned. Chill in refrigerator. In food processor, combine liver, onions, hard-boiled eggs, 2 tablespoons schmaltz, salt and pepper, and blend until smooth. You will have to do it in batches. Chill before serving.

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  • 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.
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