Chopped Chicken Liver Pate Appetizer Food

CHICKEN LIVER PâTé

Steps:

• Rinse and drain the chicken livers. Discard anything that looks unusually colored (while not bad, sometimes these can add strong flavors).
• Heat the oil in a pan over medium heat.
• Add the onions and sauté until they are golden brown. Remove the onions from the pan.
• Add the chicken livers to the pan and cook for approximately 15 minutes, until done. Add more oil to the pan if needed.
• Remove the livers and deglaze the pan with a few tablespoons Marsala wine, chicken broth, or water.
• Process the livers and 2 hard-boiled eggs by chopping them finely, running them through a grinder, or pulsing them a few times in a food processor.
• Return the livers, eggs, and onions to the pan and stir to combine.
• Transfer the mixture to a bowl, cover it, and set it in the refrigerator for at least 2 hours.
• Before serving, chop the remaining hard-boiled egg and place it on top of the liver pâté.

CHOPPED CHICKEN LIVER PATE (APPETIZER)

Steps:

• In a skillet, place 2 tablespoons butter and 1 small thinly sliced onion and sautè until golden brown.
• Add the 6 tablespoons of schmaltz (chicken fat) and mix real well as you crumble the onion slices.
• This is called schmaltz with grieven. I also have a separate recipe posted on RecipeZaar for Schmaltz. See that recipe.
• You can use this right away; however, it is better to make this a couple of months ahead of time and place it in the freezer to cure.
• When ready to make the patè, in a skillet sautè the onions in the peanut oil over a medium flame until golden brown and add the schmaltz with grieven.
• Boil the 4 eggs until hard boiled.
• Add the chicken livers to the pan with the onions, schmaltz with grieven& garlic and cook 2 or 3 minutes until done.
• Add the cream sherry and cook an additional minute.
• Remove from pan and allow to cool.
• In a food processor, gently PULSE the livers and hard boiled eggs into a rough chop.
• DO NOT OVERMIX!
• Add salt, pepper and sugar and adjust as necessary.

SIMPLE, DELICIOUS CHOPPED CHICKEN LIVER PATE

Steps:

• In a frying pan, heat oil. Add onions and sautee until golden brown. Remove to a plate. Add chicken livers to pan and fry until completely cooked, and no longer wet. Remove to a plate and let onions and livers cool completely.
• Once cool, place livers and onions together in a food processor. Process, until desired texture, taking care not to over process, as chopped liver should have a bit of texture.
• Place mixture in a bowl and add salt to taste, and a pinch of sugar. Add eggs and stir until blended.
• Chill several hours before serving.

CHOPPED CHICKEN LIVERS

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

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.

CHOPPED LIVER PATE

Steps:

• The most important part of cooking with an iron skillet is to heat the pan first without any fat inside. When it is really hot, add your chicken fat ) shmaltz. Turn down the heat to simmer. I play with the gas burner while cooking, up and down according to the heat in the pan. If you notice the oil burning, turn down the heat. I immediately add the chopped onions after I added the oil. Keep stirring with a wooden spoon. The onions will turn translucent. If there is not enough shmaltz oil in the pan add a little vegtable oil and continue cooking the onions. Try not to overcook the onions. Take them out before they turn brown. While this is going on, rinse the livers under cold water and drain. After the onions are removed from the pan clean the pan with a slotted spoon of any dark pieces of onion. Then add a little more shmalltz to the pan and some livers. Do not crowd the pan. Cook livers one pan at a time. I constantly keep turning the livers. I cut into the liver to see if it is done. It should be cooked all the way thru just not burned. Next, combine the livers and the onions in a bowl. In the cuisinart fitted with the blade on the bottom place a small amount of the ingredients and pulse until you like the consistancy. I like it soft like a pate. Do this until all of the liver and onions are finely mashed. I then combine the pate with the hand chopped onions. Add salt and pepper to taste. I like the pate to be slightly more peppery. It looks nice to garnish with the extra chopped raw onions and if you like, some chopped hard boiled eggs. During passover, you can eat this with matzah or serve with crackers. Place in refrigerator immediately after preparation for at least a few hours in a sealed container. I enjoy the liver after it is removed from the frig for 20 minute Happy Cooking!

CHICKEN LIVER PASTI (PâTé)

Steps:

• In a medium size saucepan, add water, chicken livers, sliced onion and bring to boil.
• The onion used in cooking the chicken livers absorbs and reduces the liver odor.
• Reduce heat, cover and simmer for 20 minutes.
• When cooked, drain, remove onions and discard.
• Cut away any hard muscle portions of the liver and discard.
• In a food processor or blender, add liver and Sherry and process until smooth.
• Add 1/4 cup of finely chopped onion, butter, salt, pepper, mace and blend well.
• Remove pâté from food processor, form into a ball using 2 large spoons and place on a serving plate or platter.
• Refrigerate for 1 hour to chill.
• Serve with thinly sliced brown bread, rye crisp, crackers or chips.
• Refrigerate any unused portion.

MIRJ'S HEART-ATTACK-ON-A-PLATE CHOPPED CHICKEN LIVER

Steps:

• Cook the livers until done in any way you prefer.
• I grill them under the broiler.
• Chop the onions medium-coarsely and fry in the oil until browned, but not burnt.
• You have to babysit the onions, constantly stirring, so they don't burn.
• This can take some time, pull up and chair with a good book, or do other things but keep an eye (and nose) out for the onions.
• With the steel knife, grind the livers in a food processor.
• Add the hard-boiled eggs and give it another whirl until they are incorporated with the liver.
• Add the onions and any extra oil from the bottom of the pot.
• Scrape every last bit of onion into the food processor bowl, this is where the major flavor comes from.
• Add salt and pepper to taste.
• You can also add any other spices that you like, but this detracts from the traditional flavor of Jewish chopped liver.
• Whirl everything around in the food processor until it reaches the consistency you want.
• Some people prefer it coarse, some like it very fine, almost pate-like.
• Scrape the chopped liver into a serving bowl and chill in the fridge for at least 2 hours.
• Serve with crackers or challah.
• Try to avoid the temptation to just shovel it into your mouth with a spoon directly from the bowl.

CHICKEN LIVER PATE'

Steps:

• Cook chicken livers in boiling water for about 7-10 minutes; drain well.
• Blend chicken livers with all other ingredients EXCEPT PARSLEY with hand mixer.
• Chill until firm; shape into a log and roll in parsley if desired.
• Keep refrigerated until served.

BUBBIE'S CHOPPED LIVER

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 once cold.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Place chicken livers on a baking sheet in a single layer and broil until the liver is no longer pink in the center and the juices run clear, about 3 minutes per side.
• Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Stir in the chopped large onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Divide into two bowls and set aside. Place carrots in the same skillet. Cook and stir until the carrots have softened, about 5 minutes.
• Place chicken livers, carrots, raw chopped onion, 1 hardboiled egg, half of the cooked onion, salt and pepper in a food processor. Process until smooth. Pour in the chicken stock and continue processing until the liver mixture is creamy and fluffy. Arrange the liver mixture in a bowl and top with the remaining cooked onion and grated hardboiled egg. Refrigerate for 4 hours before serving.