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.
AWESOME CHOPPED CHICKEN LIVERS
First: I DON'T LIKE LIVER! BUT... This is da bomb! Quick and easy and everyone will love it!
Provided by Jan S
Categories Poultry Appetizers
Time 20m
Number Of Ingredients 8
Steps:
- 1. boil chicken livers for about 5 minutes (till done)
- 2. drain and cool livers
- 3. remove any fat from livers
- 4. put in med. size bowl and smash with fork (may still have some lumps but thats ok)
- 5. finely chop green onions and add to livers
- 6. add mayo, salt, pepper and basil mix well (You may need to adjust the amount of mayo this needs to be moist).
- 7. serve with either crackers(any kind) or bread cubes(any kind)
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
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 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.
AMAZING GARLIC CHICKEN LIVERS
This is the ultimate garlic chicken liver recipe. Simple, quick, minimal ingredients, and low in carbs! The lemon, garlic, and liver flavors blend together to to make a surprisingly mild gourmet dish.
Provided by jchasko
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Heat a skillet over medium heat. Cook and stir livers in the hot skillet until cooked through, 3 to 5 minutes. Add olive oil, lemon juice, and salt to livers; gently stir until mixed. Remove skillet from heat and sprinkle garlic over livers.
Nutrition Facts : Calories 173.6 calories, Carbohydrate 2.4 g, Cholesterol 409.6 mg, Fat 9.8 g, Fiber 0.1 g, Protein 18.1 g, SaturatedFat 2.2 g, Sodium 346.9 mg, Sugar 0.1 g
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
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 & 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 CHICKEN LIVER
My secret ingredient for delicious chopped chicken livers is baharat, a Turkish blend of warm, sweet spices that work particularly well with offal.
Provided by Michael Solomonov
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Remove the membrane from the livers. Cure them overnight with the salt and baharat. The next day, place livers in a pan, drizzle with 1 tablespoon olive oil, and broil until the livers are golden brown and cooked through, approximately 15 minutes. While the livers are roasting, slice the onion, drizzle with remaining olive oil, and add a large pinch of salt. Cook over low heat in a pan until very caramelized, about 1 hour.
- When onions are soft, deeply brown, and caramelized, add sherry vinegar and reduce to dry.
- Add livers, caramelized onions, halved hard-boiled eggs, and a pinch of salt to a food processor and purée to desired consistency. Serve on rye toast, garnished with hard-boiled egg, raw onion, and dill.
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- 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.
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