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.
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
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
More about "russ daughters chopped chicken liver recipes"
CLASSIC JEWISH CHOPPED CHICKEN LIVER RECIPE - SERIOUS EATS
Web Apr 30, 2023 Chopped liver is an incredibly simple thing. It involves few ingredients: chicken livers, hard-boiled eggs, onion, and some kind of fat. ("Some kind of fat" is actually being a bit too flexible—it really needs to …
From seriouseats.com
From seriouseats.com
VEGETARIAN CHOPPED LIVER - WHAT JEW WANNA EAT
Web Apr 4, 2023 Put onions mixture, eggs, and walnuts, in a food processor and pulse until ingredients are combined and uniform and it looks like chopped liver; add a little olive oil …
From whatjewwannaeat.com
From whatjewwannaeat.com
RECIPE FOR CHOPPED CHICKEN LIVERS RECIPE - RECIPE MIRROR
Web 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 …
From recipemirror.com
From recipemirror.com
AUNT BEV'S VEGETARIAN CHOPPED LIVER - WHOLE FOOD MEATLESS RECIPE
Web Sep 9, 2020 Sauté the chopped onion for several minutes until it softens and caramelizes. In a food processor, combine sautéed onion, toasted walnuts, peeled hard boiled eggs, …
From toriavey.com
From toriavey.com
COOK THIS: CHOPPED LIVER FROM ANTHONY ROSE'S THE LAST SCHMALTZ
Web Nov 26, 2018 While your chicken skins are in the oven, season your rinsed chicken livers with the duck salt and let sit for 1 hour. Step 5 Heat a large pan on high and add the …
From nationalpost.com
From nationalpost.com
TWENTY-MINUTE CHICKEN LIVER MOUSSE FROM 'THE MEAT HOOK MEAT …
Web Mar 26, 2019 Deglaze your pan with the port, using a wooden spoon to scrape up the good bits from the bottom of the pan. Cook until all the liquid has evaporated, about 5 minutes. …
From seriouseats.com
From seriouseats.com
CHOPPED LIVER WITH CARAMELIZED ONIONS BY RUSS & DAUGHTERS
Web Jun 30, 2016 1 pound chicken livers (fresh) Kosher salt & freshly ground black pepper 3 to 4 tablespoons oil (vegetable oil, may also use olive oil or chicken fat) 2 large yellow …
From recipezazz.com
From recipezazz.com
CHOPPED LIVER - TRADITIONAL JEWISH DELI-STYLE LIVER RECIPE - TORI AVEY
Web Sep 4, 2018 Makes 3 1/2 cups chopped liver, serving size 1/4 cup. Calories calculated using 1 tsp salt and 1/2 tsp pepper. Learn to make schmaltz and gribenes here. Serve as …
From toriavey.com
From toriavey.com
RUSS & DAUGHTERS' CHOPPED CHICKEN LIVER RECIPE - NYT COOKING
Web 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 …
From cooking.nytimes.cf
From cooking.nytimes.cf
RUSS & DAUGHTERS' CHOPPED CHICKEN LIVER RECIPE - PINTEREST
Web Mar 13, 2016 - This recipe is by Jason Epstein and takes 1 hour, with refrigeration. Tell us what you think of it at The New York Times - Dining - Food. Pinterest. Today. Watch. …
From pinterest.com
From pinterest.com
CHOPPED CHICKEN LIVER | FROM THE FAMILY TABLE
Web Jul 22, 2016 She had a recipe for chopped chicken livers from Russ and Daughters on East Houston Street on the Lower Eastside. What could be more authentic than that? …
From fromthefamilytable.com
From fromthefamilytable.com
NYT COOKING
RUSS DAUGHTERS CHOPPED CHICKEN LIVER RECIPES- WIKIFOODHUB
Web 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 …
From wikifoodhub.com
From wikifoodhub.com
CHOPPED LIVER WITH CARAMELIZED ONIONS BY RUSS & DAUGHTERS
Web Jun 30, 2016 Chopped Liver With Caramelized Onions By Russ & Daughters - The History & Recipe Recipe - Recipezazz.com Chopped liver dates back to Medieval …
From recipezazz.com
From recipezazz.com
RUSS & DAUGHTERS' CHOPPED CHICKEN LIVER RECIPE | EAT YOUR BOOKS
Web Save this Russ & Daughters' chopped chicken liver recipe and more from The Essential New York Times Cookbook: Classic Recipes for a New Century to your own online …
From eatyourbooks.com
From eatyourbooks.com
RUSS & DAUGHTERS
Web Each of the Russ & Daughters recipes reflects four generations of dedication to authenticity, tradition, and history — a continuous thread that runs from the Russ family …
From shop.russanddaughters.com
From shop.russanddaughters.com
NYT COOKING - CHICKEN LIVER RECIPES
Web Browse and save the best chicken liver recipes on New York Times Cooking. ... Home; Easy Weeknight Dinners; Your Grocery List; X Search Go. Chicken Liver Recipes. Dirty …
From cooking.nytimes.com
From cooking.nytimes.com
RUSS & DAUGHTERS | KING ARTHUR BAKING
Web Sep 16, 2019 Acting as a torchbearer for the appetizing shop tradition, Russ & Daughters is ensuring that doesn’t happen. Joel Russ opened his original shop on Orchard Street in …
From kingarthurbaking.com
From kingarthurbaking.com
RUSS & DAUGHTERS' CHOPPED CHICKEN LIVER - DINING AND COOKING
Web Jul 25, 2015 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 …
From diningandcooking.com
From diningandcooking.com
You'll also love