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.
CHOPPED CHICKEN LIVERS
Provided by Food Network Kitchen
Categories appetizer
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Rinse the livers and pat dry with a kitchen towel. Clean the livers, by trimming and discarding any visible fat, green parts, or membrane. Set the livers aside.
- In a large saute pan, over medium heat, heat 2 tablespoons of the chicken fat and add the onions. Cook, stirring occasionally, until golden brown, about 10 to 12 minutes. Transfer the onions to a plate with a slotted spoon. Wipe out the pan.
- Spread the livers out in a single layer on a sheet pan and season with the salt and pepper. Raise the heat to high, add 2 tablespoons of the fat to the pan and when the fat begins to shimmer, lay the livers in the pan in a single layer. Working in batches, cook the livers turning each over once, until browned, about 2 to 2 1/2 minutes per side. Transfer the livers to the plate with the onions. Repeat with 2 tablespoons fat and remaining livers. Cool.
- Coarsely chop the livers with a knife (don't be tempted to use a food processor). In a medium bowl, gently combine the livers with the eggs, onions, and remaining 2 tablespoons fat. Season with salt and pepper to taste. Refrigerate for 2 hours before serving. Serve with toast and cornichons if desired.
- Serving suggestion: Toasted rye or pumpernickel bread and cornichons .
- In a small saucepan combine the chicken fat or skin, thyme, garlic, and water. Bring the mixture to a simmer over medium-low to medium heat. Cook until the fat has rendered (liquefied) and the skin becomes crispy, about 35 to 45 minutes. (Adjust the heat, as needed, to keep the skin from browning too quickly.) Set the chicken fat aside to cool slightly. Strain into a small bowl. If desired reserve the crispy skin. Refrigerate, covered, for up to one week.
- Yields: about 1/2 cup
RUSS & DAUGHTERS' CHOPPED CHICKEN LIVER
Provided by Jason Epstein
Categories appetizer
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Drain chicken livers, rinse and pat dry. Remove any connective tissue. Heat the oil in a large skillet over medium-high heat and sauté the livers until they are firm and slightly pink in the center, about 5 minutes. (Do not overcook.) Remove with a slotted spoon and place on a plate to cool.
- In a clean, large skillet, melt the shortening over medium heat and add the onions. Sauté until onions are caramelized, 30 to 40 minutes, reducing heat to low as the onions soften.
- When the onions are ready, coarsely chop the livers in a food processor and place in a bowl (or chop livers with an old-fashioned manual chopper in a wooden bowl). Peel the eggs and mash with a fork in a bowl. Add to the livers. Add the onions and mix well, stirring in just enough of their cooking juices to moisten the mixture. Season with salt and pepper.
- Cover the chopped liver and let mellow in the refrigerator for at least a few hours. Remove from the refrigerator 15 minutes before serving.
Nutrition Facts : @context http, Calories 188, UnsaturatedFat 7 grams, Carbohydrate 9 grams, Fat 10 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 423 milligrams, Sugar 4 grams, TransFat 0 grams
CHOPPED CHICKEN LIVER
Marsala and thyme turn humble chopped chicken liver into an even more enticing crowd-pleasing spread for crackers during a Passover gathering
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
Steps:
- Heat chicken fat in a large skillet over medium heat. Add onions; cook, stirring often, until translucent, 8 to 10 minutes. Reduce heat to medium-low. Cook until caramelized, about 25 minutes more. Add livers. Sprinkle with 1 teaspoon salt; season with pepper. Cover; cook, stirring often, until livers are cooked through, about 12 minutes. Transfer to a bowl.
- Place skillet over medium heat. Add Marsala and thyme. Cook, stirring, until reduced by half, about 2 minutes. Let cool completely. Pulse pan juices, onions, livers, and eggs in a food processor until coarsely chopped. Sprinkle with remaining teaspoon salt, and season with pepper. Serve with crackers.
CHOPPED CHICKEN LIVER A LA JENNIE GROSSINGER
By far the best chopped chicken liver ever! This is from the recipes used at the famous Grossinger's Resort in the Catskills, NY. Please use real rendered chicken fat; it makes a big difference in the flavor. See the recipe for rendered chicken fat in the footnote of this recipe. Serve with crackers or on lettuce or on a bagel with a tomato slice.
Provided by dsgoldens
Categories Pate
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Heat 2 tablespoons chicken fat in a large skillet over medium-low heat and cook onions, stirring often, until browned, about 20 minutes. Transfer onions to a food processor, leaving fat in the skillet. Cook chicken livers in hot skillet until firm, lighter in color, and no longer red in the centers, about 10 minutes.
- Place livers into food processor with onions and add 2 more tablespoons chicken fat, egg yolks, salt, and black pepper. Process until smooth, 1 to 2 minutes.
Nutrition Facts : Calories 170.3 calories, Carbohydrate 5.9 g, Cholesterol 289.7 mg, Fat 10.8 g, Fiber 1 g, Protein 11.9 g, SaturatedFat 3.3 g, Sodium 343.9 mg, Sugar 2.6 g
CHOPPED CHICKEN LIVER
This is an old family recipe passed down to our women for generations. It is the best chopped Liver I have ever had! A True Jewish Classic.
Provided by KosherCook
Categories Spreads
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Defrost livers.
- Sprinkle salt over livers and leave for 2-3 minutes.
- Wash off salt.
- Dice onion and garlic and sautee in oil until tender.
- Put in bowl for chopping.
- Grill livers on BBQ (Kosher Method) or saute livers in oil until done.
- Put into bowl with onions and add sugar to taste (one teaspoon at a time.).
- Fry egg in frying pan then add to the bowl.
- Soak bread under water and squeeze out.
- Add bread to bowl.
- Chop all ingredients together.
- Add oil if chopped liver becomes dry.
- Refridgerate to cool.
Nutrition Facts : Calories 110.6, Fat 4.2, SaturatedFat 1.3, Cholesterol 249.1, Sodium 101.2, Carbohydrate 5.5, Fiber 0.4, Sugar 1.1, Protein 11.9
More about "chopped chicken liver a la jennie grossinger recipes"
JENNIE GROSSINGER’S CHOPPED LIVER - KOSHER
From koshereye.com
Estimated Reading Time 50 secs
TRADITIONAL JEWISH CHOPPED LIVER - JAMIE GELLER
From jamiegeller.com
MAMA’S CHOPPED CHICKEN LIVER – LAUREN GROVEMAN
From laurengroveman.com
CHOPPED CHICKEN LIVER RECIPE - FOOD.COM
GREAT CHOPPED LIVER: WHO NEEDS THE DELI WHEN YOU’VE GOT A …
From thecjn.ca
CHOPPED LIVER, A SUPER FOOD - HOLISTIC HEALTH TO GO
From holistichealthtogo.com
CHOPPED CHICKEN LIVER | BEYONDGUMBO
From beyondgumbo.com
FRINKFOOD - CHOPPED CHICKEN LIVER A LA JENNIE GROSSINGER
From frinkfood.com
BCL - CHOPPED CHICKEN LIVER A LA JENNIE GROSSINGER POPULAR RECIPES
From blackcloverleaf.blogspot.com
CHOPPED CHICKEN LIVER | BEVERLY | WHOLE FOODS MARKET
From wholefoodsmarket.com
CHOPPED CHICKEN LIVER A LA JENNIE GROSSINGER BEST FAMILY RECIPES
From albertocarol.blogspot.com
TRADITIONAL CHOPPED CHICKEN LIVER - HEALING AND EATING
From healingandeating.com
CLASSIC JEWISH CHOPPED CHICKEN LIVER RECIPE - SERIOUS EATS
From seriouseats.com
CHOPPED CHICKEN LIVER A LA JENNIE GROSSINGER
From bestappetizer.blogspot.com
GAIL SIMMONS SHARES HER MOM'S CLASSIC RECIPE FOR CHOPPED …
From foodandwine.com
CHOPPED LIVER RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CHOPPED CHICKEN LIVER RECIPE | THE RITZ-CARLTON
From ritzcarlton.com
WHY CHOPPED LIVER USES CHICKEN, NOT BEEF (OR PORK) - THE FORWARD
From forward.com
CHOPPED CHICKEN LIVER | CEDAR PARK | WHOLE FOODS MARKET
From wholefoodsmarket.com
STUFFED CABBAGE (A LA JENNIE GROSSINGER)
From spitzrecipes.blogspot.com
CHOPPED CHICKEN LIVER A LA JENNIE GROSSINGER RECIPE
From cookthismeal.com
CHOPPED CHICKEN LIVER? : AUSTINFOOD - REDDIT.COM
From reddit.com
THE ZIMMERN FAMILY’S CHOPPED CHICKEN LIVER - FOOD & WINE
From foodandwine.com
CHOPPED CHICKEN LIVER - THE THRESHERS TABLE
From thethresherstable.com
J_GROSSINGER_SM | JEWISH COOKING, CHOPPED LIVER, JEWISH RECIPES …
RECIPES/CHOPPED-CHICKEN-LIVER-A-LA-JENNIE-GRO.JSON AT MASTER ...
From github.com
CHOPPED CHICKEN LIVER | CUESA
From cuesa.org
JEFF NATHAN’S CLASSIC CHOPPED LIVER - GOURMANIA
From gourmania.com
ANDREW ZIMMERN COOKS: CHOPPED CHICKEN LIVER
From andrewzimmern.com
CHOPPED CHICKEN LIVER - ANDREW ZIMMERN
From andrewzimmern.com
CHOPPED LIVER - THE YESHIVA WORLD
From theyeshivaworld.com
CHOPPED LIVER - TRADITIONAL JEWISH DELI-STYLE LIVER RECIPE
From toriavey.com
CHOPPED LIVER - JAMIE GELLER
From jamiegeller.com
CHOPPED LIVER RECIPE - COOKING INDEX
From cookingindex.com
POPULAR RECIPES CHOPPED CHICKEN LIVER A LA JENNIE GROSSINGER
From recipesfoodlifeafter.blogspot.com
CHOPPED CHICKEN LIVER A LA JENNIE GROSSINGER - REVIEW BY …
You'll also love