Traditional Jewish Chopped Chicken Liver Recipes

TRADITIONAL JEWISH CHOPPED LIVER

Steps:

• Bring small saucepan of water with eggs to a boil. Turn off the heat, cover the pan, and set the timer for 9 minutes. Once timer has gone off, plunge eggs under cold water and cool completely. 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. Add chicken livers and stir to combine. Turn off heat and add brandy and thyme. Turn heat on low (be careful as the brandy might ignite) and cook until all brandy has been absorbed or evaporated. Remove thyme and process mixture plus remaining schmaltz in food processor until creamy and smooth. Adjust seasoning with salt and pepper. Transfer liver to a decorative bowl or platter and chill at least 1 hour. Garnish as desired and serve with matzo or thinly sliced rye bread. If you can't find kashered chicken livers see how it's done:

TRADITIONAL JEWISH CHOPPED CHICKEN LIVER

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.

JEWISH DELI-STYLE CHOPPED CHICKEN LIVERS

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.