MIRJ'S HEART-ATTACK-ON-A-PLATE CHOPPED CHICKEN LIVER
This is my locally famous chopped liver. It's definitely not healthy, but it is really good. I have been promised kingdoms and children have been named after me because of my chopped liver. ;-)
Provided by Mirj2338
Categories Spreads
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Cook the livers until done in any way you prefer.
- I grill them under the broiler.
- Chop the onions medium-coarsely and fry in the oil until browned, but not burnt.
- You have to babysit the onions, constantly stirring, so they don't burn.
- This can take some time, pull up and chair with a good book, or do other things but keep an eye (and nose) out for the onions.
- With the steel knife, grind the livers in a food processor.
- Add the hard-boiled eggs and give it another whirl until they are incorporated with the liver.
- Add the onions and any extra oil from the bottom of the pot.
- Scrape every last bit of onion into the food processor bowl, this is where the major flavor comes from.
- Add salt and pepper to taste.
- You can also add any other spices that you like, but this detracts from the traditional flavor of Jewish chopped liver.
- Whirl everything around in the food processor until it reaches the consistency you want.
- Some people prefer it coarse, some like it very fine, almost pate-like.
- Scrape the chopped liver into a serving bowl and chill in the fridge for at least 2 hours.
- Serve with crackers or challah.
- Try to avoid the temptation to just shovel it into your mouth with a spoon directly from the bowl.
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
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 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
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 & 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
My grandmother always used both chicken and beef liver, and it had to be broiled to make it kosher. Use recipe #328209 for the schmaltz and gribenes. She only made this for Passover.
Provided by DrGaellon
Categories Spreads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Broil the livers until done, about 3-5 minutes on each side.
- Pass livers, onion, eggs and gribenes through a meat grinder with a coarse plate. Stir in chicken fat.
- Serve sprinkled with kosher salt. Serve with fresh challah, or matzo, or crackers.
Nutrition Facts : Calories 175.1, Fat 9.9, SaturatedFat 3.1, Cholesterol 370.2, Sodium 82.7, Carbohydrate 1.8, Fiber 0.1, Sugar 0.5, Protein 18.3
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
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
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.
MY CHOPPED CHICKEN LIVER
Ok, not for the heart healthy folk, but my gramma would be proud--a modernized version of a family treasure. You can always use canola oil instead of the chicken fat. This is my holiday staple, my once a year New Year appetizer.
Provided by chia2160
Categories Spreads
Time 20m
Yield 1 pound
Number Of Ingredients 8
Steps:
- In microwave, cook chicken livers and fat until done, about 5 minutes (use a pie dish).
- Remove livers with a slotted spoon, add onions and microwave until cooked, about 3 minutes.
- Meanwhile hard boil eggs in saucepan until done.
- Add livers, fat and onions to food processor; pulse until all ingredients are chopped fine.
- Mash eggs and add seasoning. Add liver mixture to egg mixture.
- Serve chopped liver on greens, surrounded by tomatoes, and lettuce. Serve with toast points or crackers.
Nutrition Facts : Calories 1152.1, Fat 76.3, SaturatedFat 23.5, Cholesterol 2238.4, Sodium 512.4, Carbohydrate 12.8, Fiber 1.5, Sugar 6.4, Protein 96.9
CHOPPED LIVER THE REAL MCCOY
No recipe site is complete without a real recipe for real chopped liver. This makes for a great appetizer or spread for a pastrami and corned beef sandwich.
Provided by LRUTENBERG
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 3h
Yield 24
Number Of Ingredients 10
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 once cold.
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
- Coat beef and chicken livers with 2 tablespoons of corn oil, then spread livers on a baking sheet. Broil in the preheated oven until brown on the top, 8 to 10 minutes. Flip the livers and continue to broil until the livers are no longer pink in the center and juices run clear, about 5 minutes. Place livers in a bowl and chill in the refrigerator.
- Heat 2 tablespoons of chicken fat and 2 tablespoons corn oil in a large skillet over medium-high heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 10 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Place onion in a bowl; cover and refrigerate until chilled.
- Finely chop the chilled beef and chicken livers, chilled onions, and hardboiled eggs together, then place in a bowl. Stir in the remaining 1 tablespoon of chicken fat. Season with salt and pepper. Refrigerate until ready to serve.
Nutrition Facts : Calories 114.6 calories, Carbohydrate 3 g, Cholesterol 175.7 mg, Fat 6.7 g, Fiber 0.3 g, Protein 10.2 g, SaturatedFat 1.7 g, Sodium 239.3 mg, Sugar 0.9 g
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