CHOPPED LIVER
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.
KITTENCAL'S BEST CHOPPED BEEF LIVER!
After you cook the liver and fry the onions, this takes really only minutes to make and is one of the best recipes for chopped liver! After you process your cooked chicken use about 1/4 cup of the chicken for this recipe. I like to also add in some schmaltz which is rendered chicken fat it adds so much flavor to the chopped liver! I strongly suggest to make a double amount an freeze some, you won't be able to keep your spoon out this lol!! You can cook the liver and sauté the onions up to a day in advance to save some time if desired.
Provided by Kittencalrecipezazz
Categories Spreads
Time 5m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Broil the liver on both sides until just cooked (do not overcook the liver!) cool completely, then cut into about 1-1/2 inch pieces; set aside.
- Sauté the onions in 4 tablespoon oil until caramelized (this should take about 15-20 minutes; cool slightly.
- Process the cooked chicken then measure out 1/4 cup.
- Process the liver and onions in a food processor until minced; add in all remaining ingredients along with the 1/4 cup minced chicken; process until blended about 10 seconds, scraping down the sides of the bowl if necessary.
- Season with salt and lots black pepper.
- Transfer to a bowl, cover and chill for a minimum of 3 hours or overnight before using.
- The mixture will firm up when chilled (make certain to keep a spoon handy near the fridge, you won't be able to stop tasting this LOL!).
ABSOLUTE BEST LIVER AND ONIONS
This recipe will turn liver haters into converts. Very simple! The three things that will set your liver above all others are: 1) soak in milk, 2)turn liver as little as possible and 3) don't overcook!
Provided by JSHULER43
Categories Everyday Cooking
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Gently rinse liver slices under cold water, and place in a medium bowl. Pour in enough milk to cover. Let stand while preparing onions. (I like to soak up to an hour or two - whatever you have time for.) This step is SO important in taking the bitter taste of the liver out.
- Melt 2 tablespoons of butter in a large skillet over medium heat. Separate onion rings, and saute them in butter until soft. Remove onions, and melt remaining butter in the skillet. Season the flour with salt and pepper, and put it in a shallow dish or on a plate. Drain milk from liver, and coat slices in the flour mixture.
- When the butter has melted, turn the heat up to medium-high, and place the coated liver slices in the pan. Cook until nice and brown on the bottom. Turn, and cook on the other side until browned. Add onions, and reduce heat to medium. Cook a bit longer to taste. Our family prefers the liver to just barely retain a pinkness on the inside when you cut to check. Enjoy!
Nutrition Facts : Calories 687 calories, Carbohydrate 74.2 g, Cholesterol 577.9 mg, Fat 20.7 g, Fiber 4.4 g, Protein 48.9 g, SaturatedFat 10.7 g, Sodium 308.7 mg, Sugar 11.2 g
CHOPPED LIVER
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 68
Number Of Ingredients 9
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.
SIMPLE CHOPPED LIVER
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
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
OLD COUNTRY CHOPPED LIVER
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
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
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.
More about "what am i chopped liver with schmaltz fried onions recipes"
SCHMALTZ AND GRIBENES RECIPE - FOOD NEWS
From foodnewsnews.com
RECIPE: CHICKEN LIVER AND SCHMALTZ PATE - JEWISH WORLD
From haaretz.com
VIDEO: HOW TO MAKE CHOPPED LIVER | THE NOSHER
From myjewishlearning.com
CHOPPED LIVER RECIPE - FOOD NEWS - FOODNEWSNEWS.COM
From foodnewsnews.com
CHOPPED CHICKEN LIVER WITH SCHMALTZ, FRIED ONIONS AND CRACKLINS.
From pinterest.co.uk
CHOPPED LIVER - WHAT JEW WANNA EAT
From whatjewwannaeat.com
"WHAT AM I...?" CHOPPED LIVER WITH SCHMALTZ FRIED ONIONS | RECIPE ...
From pinterest.co.uk
FRIED LIVER AND ONIONS | RECIPE | KITCHEN STORIES
From kitchenstories.com
CHOPPED LIVER - TRADITIONAL JEWISH DELI-STYLE LIVER RECIPE
From toriavey.com
CHOPPED LIVER WITH SCHMALTZ - BTNEVETZEDEKITCHEN.COM
From btnevetzedekitchen.com
COOK THIS: CHOPPED LIVER FROM ANTHONY ROSE'S THE LAST …
From nationalpost.com
CHOPPED LIVER RECIPE | COOKOOREE
From cookooree.com
"WHAT AM I...?" CHOPPED LIVER WITH SCHMALTZ FRIED ONIONS | RECIPE ...
From pinterest.com
CHOPPED LIVER - THE INSUFFICIENT KITCHEN
From theinsufficientkitchen.com
CHOPPED LIVER AND ONIONS - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
SCHMALTZ - THE TASTE OF KOSHER
From thetasteofkosher.com
THE KITCHEN GURU: NOT SCHMALTZ AT ALL ( HEALTHY CHOPPED LIVER)
From guruofthekitchen.blogspot.com
WHAT AM I...? CHOPPED LIVER WITH SCHMALTZ FRIED ONIONS RECIPE ...
From crecipe.com
CHOPPED CHICKEN LIVER : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
CHOPPED LIVER RECIPE - COOKING INDEX
From cookingindex.com
WHAT AM I? CHOP LIVER! - THIS IS HOW I COOK
From thisishowicook.com
CHOPPED LIVER - KUGELS & COLLARDS
From kugelsandcollards.org
CHOPPED LIVER & EGG AND ONION RECIPE BY JUST NOT KOSHER
From cookpad.com
RENDERED CHICKEN FAT (SCHMALTZ) RECIPE - THE SPRUCE EATS
From thespruceeats.com
SCHMALTZ IN CHOPPED LIVER | CYCLING FORUMS
From cyclingforums.com
"Шта сам ...?" Сјецкана јетра са Сцхмалтз Прженим луком
CHOPPED LIVER - COOKING - EGULLET FORUMS
From forums.egullet.org
CHOPPED LIVER, SCHMALTZ, AND GRIBENES! : KETORECIPES
From reddit.com
HOW TO MAKE SCHMALTZ AND GRIBENES - RECIPE AND TUTORIAL
From toriavey.com
TRADITIONAL JEWISH CHOPPED LIVER - JAMIE GELLER
From jamiegeller.com
FRIED BEEF LIVER WITH ONIONS | RECIPE - ENJOYYOURCOOKING
From enjoyyourcooking.com
HOW TO MAKE SCHMALTZ AND GRIBENES - WHAT JEW WANNA EAT
From whatjewwannaeat.com
CHICKEN LIVER PâTé – SMITTEN KITCHEN
From smittenkitchen.com
CHOPPED LIVER RECIPE - COOKEATSHARE
From cookeatshare.com
“WHAT AM I…?” CHOPPED LIVER WITH SCHMALTZ FRIED ONIONS
From recipenet.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love