Authentic Deli Style Chopped Liver Recipes

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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



Chopped Liver image

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.

1/3 cup rendered and strained chicken schmaltz
2 tablespoons plus 2 teaspoons vegetable oil
1 cup Josh Russ Tupper's Caramelized Onions
2 1/2 pounds raw chicken livers, gall bladder removed, lobes cut in half, or quarters if large
Coarse salt and freshly ground black pepper
1/2 cup finely chopped onions
2 hard-boiled large eggs, peeled and chopped

GRANDMA'S CHOPPED LIVER

Provided by Helene Cypress

Categories     Condiment/Spread     Food Processor     Chicken     Egg     Onion     Appetizer     Sauté     Quick & Easy     Chill     Gourmet     New York     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 3 1/2 cups

Number Of Ingredients 7



Grandma's Chopped Liver image

Steps:

  • Pulse eggs in a food processor until coarsely chopped and transfer to a large bowl, then chill, covered, until ready to use.
  • Cook onion and garlic in oil in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until onion is golden, about 20 minutes.
  • While onion cooks, trim and rinse livers and pat dry. (Halve any large pieces.) Add livers to onion and increase heat to moderately high, then sauté, stirring occasionally, until livers are just cooked through, 8 to 10 minutes (they should not be pink in center). Transfer mixture (including oil) to a shallow plate and cool to room temperature, about 20 minutes.
  • Pulse liver mixture in food processor until coarsely puréed, then stir into eggs, along with salt and pepper, until combined. Chill, covered, at least 1 hour, then season with more salt just before serving.

6 hard-boiled large eggs, chilled
1 large onion, chopped
1 garlic clove, chopped
1/3 cup vegetable oil
1 lb chicken livers
2 1/4 teaspoons kosher salt
1 teaspoon black pepper

OLD COUNTRY CHOPPED LIVER

Provided by Robert Sternberg

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

Number Of Ingredients 6



Old Country Chopped Liver image

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.

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)

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