Old Country Chopped Liver Best Recipes

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OLD COUNTRY CHOPPED LIVER

2004-08-20



Old Country Chopped Liver image

Provided by Robert Sternberg

Categories     Chicken     Onion     Broil     Sauté     Passover     Rosh Hashanah/Yom Kippur     Fall     Chill     Kosher

Number Of Ingredients 6

Ingredients:

  • 1 lb. chicken livers (fresh, not previously frozen)
  • 2 cups finely chopped onions
  • 3 hard-boiled eggs
  • 6 Tblsp. schmaltz
  • salt and black pepper to taste
  • a few gribenes (optional)

Steps:

  • Preheat broiler to 500°. Broil livers on broiler rack 4 inches from the heat source for 3 minutes on each side. Remove from the oven and finely chop livers.
  • Melt 6 Tblsp. schmaltz in skillet and sauté onions over medium/low heat until soft and just beginning to brown. Add chopped liver pieces and sauté 1 minute more. Remove from heat.
  • Pour contents of skillet into a mixing bowl. In a separate bowl, chop the eggs and add them to the liver mixture. Mix in the salt, pepper, and gribenes (if using). Mix everything together until well blended. Chill at least 3 hours in the refrigerator before serving.
  • Serving Suggestions: Serve small portions of chopped liver garnished with kosher dill pickles and pickled beet slices during the winter. Garnish the liver with fresh tomato and English cucumber slices in the summer.
  • A medium-dry white wine, such as chardonnay, goes very well with chopped liver. So does a white zinfandel.

Top Asked Questions

  1. How to cook chopped liver in a skillet?
    Chopped Liver - Directions 1 Rinse livers under cold water to remove blood; drain. 2 Add livers to skillet and season with salt. 3 Meanwhile, in a small skillet, heat remaining 2 teaspoons vegetable oil. 4 Place cooled livers and caramelized onions in the bowl of a food processor;
  2. What are the ingredients in chopped liver?
    Chopped Liver - Ingredients 1 1/3 cup rendered and strained chicken schmaltz. 2 2 tablespoons plus 2 teaspoons vegetable oil. 3 1 cup Josh Russ Tupper's Caramelized Onions. 4 2 1/2 pounds raw chicken livers, gall bladder removed, lobes cut in half, or quarters if large. 5 Coarse salt and freshly ground black pepper. 6 ... (more items)
  3. What is the history of chopped liver?
    The history of chopped liver goes back to Medieval Germany, where Ashkenazi Jews bred and raised geese as the poultry of choice. The first Jewish chopped liver recipes were actually made from goose liver.
  4. What is chicken liver chops?
    Rich, savory chopped liver is a traditional Jewish dish that brings back fond food memories for many families. My recipe for chopped chicken livers is made the old-fashioned way with lots of love and lots of schmaltz. It’s the perfect deli-style treat for Passover, Rosh Hashanah, or just because.

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