CHOPPED & CHILLED CHICKEN LIVER
This recipe can be adjusted to your taste. At times I've added an extra onion and egg. Taste-test as you mix.
Provided by dojemi
Categories Spreads
Time 40m
Yield 1 pound livers
Number Of Ingredients 7
Steps:
- Melt 1/4 cup oil in skillet.
- Add onions and saute' for approximately 10 minutes or until they are caramelized.
- Remove and set aside.
- Melt remaining oil in same skillet.
- Saute' livers for 10 minutes, stirring occasionally.
- Chop, or mash, livers to desired consistency.
- Add the onions and eggs and mix together.
- Add salt and pepper, to taste.
- Mix well and chill.
- Serve at room temperature.
Nutrition Facts : Calories 1707.2, Fat 135.1, SaturatedFat 41, Cholesterol 2080.9, Sodium 3942.1, Carbohydrate 25.8, Fiber 3.2, Sugar 12.6, Protein 91.7
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 LIVER
This has got to be one of the most delcious recipes! It is yet another chopped liver recipe which is wonderful. Courtesy of Barefoot Contessa Parties (2001) - Ina Garten. Television Food Network, G.P. copyright 2003.
Provided by Manami
Categories Spreads
Time 25m
Yield 4-6 cups, 12-14 serving(s)
Number Of Ingredients 10
Steps:
- Drain and pat the livers dry saute them in 2 batches in 2 Tablespoons of rendered fat over med-high heat; turning once, for about 5 minutes, or until just barley pink inside.
- Transfer them to a large bowl.
- DON'T OVERCOOK or livers will be dry.
- In the same pan, saute the onions in 3 Tablespoons of chicken fat over med-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 livers.
- Add the eggs, parsley, thyme, salt, black pepper, cayenne and remaining chicken fat (or melted margarine ) to the bowl.
- Toss quickly to combine.
- Transfer mixture to the bowl of food processor fitted with a steel blade. Pulse 6-8 times until coarsely chopped; do this in batches.
- Season to taste and chill.
- Serve on cocktail rye, crackers, toast points or matzo.
- Enjoy until next year!
Nutrition Facts : Calories 288.2, Fat 22.7, SaturatedFat 10.3, Cholesterol 362, Sodium 373.5, Carbohydrate 3.2, Fiber 0.5, Sugar 1.4, Protein 15.6
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.
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
CHOPPED LIVER
Provided by Florence Fabricant
Categories appetizer
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Melt all but one tablespoon of the chicken fat in a large, heavy skillet. Add the onions and saute over medium-low heat until they are golden and just beginning to brown around the edges. Stir the onions frequently so they will cook evenly. Remove the onions from the pan and set aside in a dish, draining as much of the fat as possible back into the pan.
- Trim the chicken livers of any connective tissue or membranes and pat them dry with paper towels. Saute the livers in the fat left in the pan over medium heat until they are lightly browned on the outside and no longer pink in the middle. Remove from heat.
- Combine the livers, including all the pan drippings, with the onions, hard-cooked eggs and cracklings (if you are using them) in a bowl. Finely chop all the ingredients either by hand, by putting them through a meat grinder or by placing them in a food processor and pulsing them briefly to a medium-coarse texture.
- Season the mixture to taste with salt and pepper and add the remaining tablespoon of chicken fat. Cover and serve within two hours or refrigerate but allow to come to room temperature before serving.
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
NOT YOUR GRANDMA'S CHOPPED CHICKEN LIVER
After working this recipe for years, it's finally ready to share. Suspect even those who don't enjoy liver might change their minds after tasting this on homemade crackers, toast, or bagels. I like it for light summer lunches or as an appetizer. The reduced bourbon/vermouth deglazing step adds an adult zing that rocks my world. Garnish with fresh herb sprigs or cucumber slices.
Provided by Anonymous
Categories Appetizers and Snacks Dips and Spreads Recipes Pate Recipes
Time 45m
Yield 16
Number Of Ingredients 9
Steps:
- Melt butter in a skillet over medium-high heat. Saute onions until translucent, about 5 minutes. Add sugar, stir, and saute until onions are softened and lightly browned, about 5 minutes more. Transfer onions to a food processor, leaving as much butter in the pan as you can.
- Fry livers in the hot butter until lightly browned on 1 side, about 4 minutes. Turn and continue frying until slightly pink in the center, 3 to 4 minutes more. Add livers to the food processor with the onions.
- Pour bourbon into the same skillet and bring to a boil while scraping the browned bits off the bottom of the pan with a wooden spoon. Boil until thickened and reduced by half, about 6 minutes. Pour liquid into the food processor.
- Combine eggs, thyme, salt, and pepper in the food processor with the liver mixture. Process until smooth.
Nutrition Facts : Calories 79.9 calories, Carbohydrate 2 g, Cholesterol 147.9 mg, Fat 4.4 g, Fiber 0.2 g, Protein 5.8 g, SaturatedFat 2.1 g, Sodium 113.9 mg, Sugar 1.3 g
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
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.
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.
More about "chopped chicken liver recipes"
THE ZIMMERN FAMILY’S CHOPPED CHICKEN LIVER - FOOD
From foodandwine.com
4.5/5 (5)Total Time 45 minsServings 8-10
- In a small saucepan, cover the eggs with cold water and bring to a boil; cook over moderate heat for 10 minutes. Drain the eggs and immediately fill the pan with cold water. Add ice and let the eggs stand until chilled. Drain the eggs, peel and coarsely chop.
- In a very large skillet, melt the butter in 1/4 cup of the chicken fat. Add the onion and cook over moderately low heat, stirring occasionally, until softened and just starting to brown, about 10 minutes. Season the livers with salt and pepper and add them to the skillet. Cook over moderately high heat, turning occasionally, until barely pink inside, about 8 minutes.
- Scrape the mixture into the bowl of a food processor and let cool slightly. Add the chopped eggs and pulse until the livers are finely chopped but not completely smooth. Add the parsley and the remaining 1/4 cup of chicken fat and pulse to combine. Season with salt and pepper.
- Transfer the chicken liver to a bowl. Press plastic wrap onto the surface and refrigerate until chilled, about 45 minutes. Serve with the matzo.
HOW TO MAKE CHOPPED CHICKEN LIVERS - MARY'S NEST
From marysnest.com
ANDREW ZIMMERN COOKS: CHOPPED CHICKEN LIVER
From andrewzimmern.com
CHOPPED CHICKEN LIVER SPREAD | EMERILS.COM
From emerils.com
10 BEST CHICKEN CHICKEN LIVERS RECIPES - YUMMLY
From yummly.com
GAIL SIMMONS SHARES HER MOM'S CLASSIC RECIPE FOR CHOPPED …
From foodandwine.com
HEALTHY & EASY CHICKEN LIVER RECIPE - INDIAN STYLE CHICKEN LIVER …
From kfcrecipe.com
WINN DIXIE - CHOPPED CHICKEN LIVER CALORIES, CARBS & NUTRITION FACTS ...
From myfitnesspal.com
TRADITIONAL JEWISH CHOPPED LIVER RECIPE - DELISHABLY
From delishably.com
TRADITIONAL JEWISH CHOPPED LIVER - JAMIE GELLER
From jamiegeller.com
PASSOVER FOOD AND RECIPE - CHOPPED LIVER - MESSIAH IN THE PASSOVER
From messiahinthepassover.com
CHEF MIKE LATA'S CHOPPED CHICKEN LIVERS ON TOAST - SOUTHERN LIVING
From southernliving.com
KETO CHOPPED CHICKEN LIVER RECIPE - THE TOP MEAL
From thetopmeal.com
CHOPPED CHICKEN LIVER ON TOAST | TASTE
From tastecooking.com
TRADITIONAL CHOPPED CHICKEN LIVER - HEALING AND EATING
From healingandeating.com
CHICKEN LIVER STUFFING FOR TURKEY - THERESCIPES.INFO
From therecipes.info
CHICKEN LIVER: ARE THERE HEALTH BENEFITS? - WEBMD
From webmd.com
CHOPPED LIVER RECIPE | BON APPéTIT
From bonappetit.com
EASY CHOPPED LIVER RECIPE - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
TRADITIONAL JEWISH CHOPPED CHICKEN LIVER - COOK.ME RECIPES
From cook.me
THE KITCHEN GURU: NOT SCHMALTZ AT ALL ( HEALTHY CHOPPED LIVER)
From guruofthekitchen.blogspot.com
NUTRITION FACTS FOR CHOPPED CHICKEN LIVER • MYFOODDIARY®
From myfooddiary.com
HOW TO MAKE CHOPPED LIVER - JEWISH COMFORT FOOD - THE MAMA …
From themamamaven.com
CHOPPED CHICKEN LIVER - ANDREW ZIMMERN
From andrewzimmern.com
MAMA’S CHOPPED CHICKEN LIVER – LAUREN GROVEMAN
From laurengroveman.com
CHOPPED LIVER, A SUPER FOOD - HOLISTIC HEALTH TO GO
From holistichealthtogo.com
CLASSIC JEWISH CHOPPED CHICKEN LIVER RECIPE - SERIOUS EATS
From seriouseats.com
EASY CHICKEN LIVER PâTé - COPYKAT RECIPES
From copykat.com
CHICKEN LIVER 101: NUTRITION FACTS AND HEALTH BENEFITS
From nutritionadvance.com
TRADITIONAL CHOPPED LIVER - JAMIE GELLER
From jamiegeller.com
CHOPPED CHICKEN LIVER HUNGARIAN STYLE RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
CHOPPED CHICKEN LIVERS RECIPE (JEWISH LIVER PATé SPREAD)
From whats4eats.com
CHOPPED LIVER (GEHAKTEH LEBER) - BREAKING MATZO
From breakingmatzo.com
CHOPPED LIVER WITH CARAMELIZED ONIONS RECIPE - SERIOUS EATS
From seriouseats.com
CHOPPED LIVER RECIPE | JAMES BEARD FOUNDATION
From jamesbeard.org
VEGETARIAN CHOPPED LIVER FOR PASSOVER AND ALL YEAR ROUND - BON …
From bonappetit.com
CHOPPED CHICKEN LIVER | BEYONDGUMBO
From beyondgumbo.com
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #appetizers #side-dishes #poultry #jewish-ashkenazi #european #dinner-party #spreads #chicken #stove-top #dietary #comfort-food #meat #chicken-livers #taste-mood #equipment #presentation #served-cold
You'll also love