Jewish Chopped Chicken Livers Recipes

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.

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

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.

Steps:

• Fry chicken livers in some of the chicken fat until firm but still pink inside, and remove to a bowl.
• Sauté the chopped onion in chicken fat (add more if necessary) until transparent.
• Chop hard-boiled eggs coarsely.
• Whizz livers, onion and egg in a processor until mashed.
• Scrape out with spatula, and combine in a bowl with the chopped celery and green pepper.
• Add additional chicken fat to make a smooth mixture.
• Add salt and pepper to taste. Preferably use good sea salt flakes.
• Put into a small, pretty bowl and top with finely chopped parsley if you like.
• Serve as an appetizer with rounds of baguette or crispbreads.

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.