Chopped Chicken Liver A La Jennie Grossinger Food
LIVER HATER'S CHICKEN LIVERS
Some folks love chicken livers and will probably love this recipe. Other folks cannot stand them, but if they give this recipe a chance they may find that liver is not too bad.
Provided by Lorraine of AZ
Categories Poultry
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Put the livers in a glass bowl. Add 1/2 cup of the sherry and salt and pepper to taste. Soak 30 minutes.
- Chop onions and parsley and reserve.
- Roll drained chicken livers in cracker meal.
- Add 1/2-inch oil to a hot skillet and fry the livers, turning a lot. Remove and pour off grease but not drippings.
- Add onions and parsley to the skillet and fry 1 minute. Return livers and add remaining sherry. Simmer to reduce, 15 minutes.
Nutrition Facts : Calories 267, Fat 7.7, SaturatedFat 2.5, Cholesterol 521.6, Sodium 163.6, Carbohydrate 6.8, Fiber 0.2, Sugar 0.6, Protein 26.1
CLASSIC MATZO BREI
In this matzo brei (rhymes with fry) recipe, the matzo sheets are browned in butter until crisp before being lightly scrambled with eggs. You make this either sweet or savory as you prefer. Add black pepper, plenty of salt and chives for a savory version, or Demerara sugar and maple syrup or honey if you would like something sweeter. It's a fine breakfast or brunch any time of the year, and especially during Passover.
Provided by Melissa Clark
Categories breakfast, brunch, easy, quick, main course
Time 15m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Under cool running water, rinse matzo sheets until they are quite wet. Set it aside and let sit to soften while you prepare the pan.
- Place a large, preferably nonstick skillet over medium-high heat and add butter. Once it melts and the foam subsides, break matzo sheets into bite-size pieces and add to pan. Sauté matzo in butter until it browns all over, about 2 minutes.
- Add eggs, salt and pepper (if you're making the dish savory) to pan and scramble the mixture until it is just set but still light and fluffy, about 1 minute. Sprinkle with sugar (if you're making it sweet) and toss well.
- Serve matzo brei sprinkled with salt and topped with chives (savory), or with salt, additional sugar and maple syrup (sweet).
Nutrition Facts : @context http, Calories 398, UnsaturatedFat 10 grams, Carbohydrate 29 grams, Fat 24 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 12 grams, Sodium 327 milligrams, Sugar 5 grams, TransFat 1 gram
CHOPPED CHICKEN LIVER A LA JENNIE GROSSINGER
By far the best chopped chicken liver ever! This is from the recipes used at the famous Grossinger's Resort in the Catskills, NY. Please use real rendered chicken fat; it makes a big difference in the flavor. See the recipe for rendered chicken fat in the footnote of this recipe. Serve with crackers or on lettuce or on a bagel with a tomato slice.
Provided by dsgoldens
Categories Pate
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Heat 2 tablespoons chicken fat in a large skillet over medium-low heat and cook onions, stirring often, until browned, about 20 minutes. Transfer onions to a food processor, leaving fat in the skillet. Cook chicken livers in hot skillet until firm, lighter in color, and no longer red in the centers, about 10 minutes.
- Place livers into food processor with onions and add 2 more tablespoons chicken fat, egg yolks, salt, and black pepper. Process until smooth, 1 to 2 minutes.
Nutrition Facts : Calories 170.3 calories, Carbohydrate 5.9 g, Cholesterol 289.7 mg, Fat 10.8 g, Fiber 1 g, Protein 11.9 g, SaturatedFat 3.3 g, Sodium 343.9 mg, Sugar 2.6 g
CHOPPED CHICKEN LIVER A LA JENNIE GROSSINGER
By far the best chopped chicken liver ever! This is from the recipes used at the famous Grossinger's Resort in the Catskills, NY. Please use real rendered chicken fat; it makes a big difference in the flavor. See the recipe for rendered chicken fat in the footnote of this recipe. Serve with crackers or on lettuce or on a bagel with a tomato slice.
Provided by dsgoldens
Categories Pate
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Heat 2 tablespoons chicken fat in a large skillet over medium-low heat and cook onions, stirring often, until browned, about 20 minutes. Transfer onions to a food processor, leaving fat in the skillet. Cook chicken livers in hot skillet until firm, lighter in color, and no longer red in the centers, about 10 minutes.
- Place livers into food processor with onions and add 2 more tablespoons chicken fat, egg yolks, salt, and black pepper. Process until smooth, 1 to 2 minutes.
Nutrition Facts : Calories 170.3 calories, Carbohydrate 5.9 g, Cholesterol 289.7 mg, Fat 10.8 g, Fiber 1 g, Protein 11.9 g, SaturatedFat 3.3 g, Sodium 343.9 mg, Sugar 2.6 g
CHOPPED CHICKEN LIVER A LA JENNIE GROSSINGER
By far the best chopped chicken liver ever! This is from the recipes used at the famous Grossinger's Resort in the Catskills, NY. Please use real rendered chicken fat; it makes a big difference in the flavor. See the recipe for rendered chicken fat in the footnote of this recipe. Serve with crackers or on lettuce or on a bagel with a tomato slice.
Provided by dsgoldens
Categories Pate
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Heat 2 tablespoons chicken fat in a large skillet over medium-low heat and cook onions, stirring often, until browned, about 20 minutes. Transfer onions to a food processor, leaving fat in the skillet. Cook chicken livers in hot skillet until firm, lighter in color, and no longer red in the centers, about 10 minutes.
- Place livers into food processor with onions and add 2 more tablespoons chicken fat, egg yolks, salt, and black pepper. Process until smooth, 1 to 2 minutes.
Nutrition Facts : Calories 170.3 calories, Carbohydrate 5.9 g, Cholesterol 289.7 mg, Fat 10.8 g, Fiber 1 g, Protein 11.9 g, SaturatedFat 3.3 g, Sodium 343.9 mg, Sugar 2.6 g
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
CHOPPED CHICKEN LIVER A LA JENNIE GROSSINGER
By far the best chopped chicken liver ever! This is from the recipes used at the famous Grossinger's Resort in the Catskills, NY. Please use real rendered chicken fat; it makes a big difference in the flavor. See the recipe for rendered chicken fat in the footnote of this recipe. Serve with crackers or on lettuce or on a bagel with a tomato slice.
Provided by dsgoldens
Categories Pate
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Heat 2 tablespoons chicken fat in a large skillet over medium-low heat and cook onions, stirring often, until browned, about 20 minutes. Transfer onions to a food processor, leaving fat in the skillet. Cook chicken livers in hot skillet until firm, lighter in color, and no longer red in the centers, about 10 minutes.
- Place livers into food processor with onions and add 2 more tablespoons chicken fat, egg yolks, salt, and black pepper. Process until smooth, 1 to 2 minutes.
Nutrition Facts : Calories 170.3 calories, Carbohydrate 5.9 g, Cholesterol 289.7 mg, Fat 10.8 g, Fiber 1 g, Protein 11.9 g, SaturatedFat 3.3 g, Sodium 343.9 mg, Sugar 2.6 g
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