Authentic Jewish Chopped Liver Recipes
CHOPPED CHICKEN LIVER PATE (APPETIZER)
This is an authentic Jewish (not Kosher) recipe for the best Chopped Chicken Liver pate you have ever had. It is actually a recipe of my maternal grandmother, Anna Buhal'tsev (Bell) Mersky, who came from Smela Gubernyia, which is near Cherkassy and Kiev in the Ukraine. A few minor additions were made thru the years.
Provided by Alan Leonetti
Categories Chicken
Time 1h15m
Yield 1 batch
Number Of Ingredients 12
Steps:
- In a skillet, place 2 tablespoons butter and 1 small thinly sliced onion and sautè until golden brown.
- Add the 6 tablespoons of schmaltz (chicken fat) and mix real well as you crumble the onion slices.
- This is called schmaltz with grieven. I also have a separate recipe posted on RecipeZaar for Schmaltz. See that recipe.
- You can use this right away; however, it is better to make this a couple of months ahead of time and place it in the freezer to cure.
- When ready to make the patè, in a skillet sautè the onions in the peanut oil over a medium flame until golden brown and add the schmaltz with grieven.
- Boil the 4 eggs until hard boiled.
- Add the chicken livers to the pan with the onions, schmaltz with grieven& garlic and cook 2 or 3 minutes until done.
- Add the cream sherry and cook an additional minute.
- Remove from pan and allow to cool.
- In a food processor, gently PULSE the livers and hard boiled eggs into a rough chop.
- DO NOT OVERMIX!
- Add salt, pepper and sugar and adjust as necessary.
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
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
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A TRADITIONAL CHOPPED LIVER RECIPE. FROM OUR FAVORITE …
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Cuisine JewishTotal Time 20 minsCategory AppetizerCalories 187 per serving
- 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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Cuisine Ashkenazi, Jewish FoodCategory AppetizersServings 8Total Time 40 mins
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4.8/5 (60)Calories 190 per servingCategory Appetizer
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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.
- The skillet should now be seasoned with schmaltz or oil, so you don't need to grease the pan again. Add the onion slices to the skillet and reduce heat to medium low.Cover the skillet and let the onion cook undisturbed over medium low heat for 10 minutes. Check once or twice during cooking just to make sure they are not over-browning or starting to burn. The onions should be softening, but not darkening at this point. This "steaming" process kick-starts the caramelization needed for sweetness in the chopped livers.
TRADITIONAL JEWISH CHOPPED CHICKEN LIVER - COOK.ME …
Sauté ½ the livers. 6. 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.
From cook.me
Cuisine JewishTotal Time 1 hr 17 minsServings 14Calories 190 per serving
From cook.me
Cuisine JewishTotal Time 1 hr 17 minsServings 14Calories 190 per serving
TRADITIONAL JEWISH CHOPPED LIVER - NOURISHING PLOT
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Add seasoning. Continue frying and turning the liver for 3 to 5 minutes until it is just cooked. Frying it on a fairly high heat will brown and slightly crisp it on the outside, and leave it pale pinky-brown. on the inside--browning the onions and liver in this way gives it a nice strong caramelly flavour.
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Chop the onions and fry in the same skillet you used for the livers (this can be done as soon as the livers finished cooking) till golden brown, around 10-15 minutes. Chop the livers on a big cutting board with a big knife. add the onions and mix well. Chop the eggs and add to the livers. Correct seasoning and add salt and pepper to your liking ...
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