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 LIVER
Chopped Liver - traditional recipe for chopped chicken livers with schmaltz and gribenes. Deli-style Jewish holiday recipe for Passover, Rosh Hashanah, or just because.
Provided by Tori Avey
Categories Appetizer
Time 1h45m
Number Of Ingredients 8
Steps:
- Prepare schmaltz and gribenes ahead of time, or purchase schmaltz from your local kosher market. Goose fat or duck fat can be used in place of schmaltz if desired. Prepare the livers by cutting off any tough pieces or stringy tendons. You should also cut away any pieces of liver that look discolored, yellow or strange. This is pretty much the worst prep job ever, as uncooked liver has a soft and slimy texture, so make sure this step is done by someone with a strong stomach.
- Add 2 tbsp schmaltz or oil into a large cast iron or nonstick skillet and melt over medium heat. Put half of the chicken livers into the skillet and fry them for 3 minutes on each side (about 6 minutes total). Season the livers generously with salt and pepper as they are cooking. *Note: If you plan to kosher your chicken livers by broiling them prior to making chopped liver, you will only need to sauté them in the skillet for about 1 minute on each side. Koshering the livers cooks them, so there is no need to sauté them for a long period of time. Be careful not to overcook or burn the livers, or they will become dry.
- After cooking, livers should be firm and browned on the outside while slightly pink on the inside. They will continue to cook internally after you remove them from the skillet; don't overcook them, or they will turn dry. When the livers are brown and firm, pour them into a medium-size mixing bowl along with the leftover schmaltz/oil from the pan. Add another 2 tbsp of schmaltz/oil to the skillet, melt it, and fry the remaining livers repeating the same process as above. Add the livers and leftover schmaltz/oil from the pan to the mixing bowl.
- The skillet should now be seasoned with schmaltz or oil, so you don't need to grease the pan again. Add the onion slices to the skillet and reduce heat to medium low.Cover the skillet and let the onion cook undisturbed over medium low heat for 10 minutes. Check once or twice during cooking just to make sure they are not over-browning or starting to burn. The onions should be softening, but not darkening at this point. This "steaming" process kick-starts the caramelization needed for sweetness in the chopped livers.
- Uncover the skillet, stir the onions, and continue to sauté them for another 30-40 minutes, adjusting heat as needed to keep the onions from burning. Ideally the onions should be deeply caramelized, tender and sweet - this is what gives Jewish chopped liver its trademark savory-sweetness.Don't try to speed up the caramelization process, it takes time-- and that's ok. Good things are worth waiting for. When the onions have reduced to about 1/3 of their original size and are soft, sweet, and golden, they're ready.
- Add the cooked onions to the mixing bowl along with 4 of the diced hard boiled eggs and the ½ cup of gribenes (optional). Season all ingredients generously with salt and pepper.
- Now it's time to chop all of the ingredients together into a blended mix. There are various schools of thought on the "right" way to chop liver. The old fashioned way is to chop it by hand with a knife, mincing and mincing until it resembles a rough pâté.
- Another popular method is using a meat grinder. I use a meat grinding attachment on my Kitchen Aid mixer on the fine hole setting. Works like a charm.If you want to take a more modern approach, fit your food processor with a metal blade. Place all ingredients into the processor and pulse for about 30 seconds, stirring once halfway through processing, until a roughly textured paste forms.
- Whatever method you choose, it's important to taste the chopped liver once it is ground. Add salt or pepper to taste, if desired. Be a bit generous with the seasoning, as the liver is best served chilled and the seasoning won't taste as strong after chilling.
- Chill the chopped liver in the refrigerator until ready to serve. Garnish with remaining diced hardboiled egg and minced parsley.
Nutrition Facts : Calories 190 kcal, Carbohydrate 2 g, Protein 10 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 244 mg, Sodium 223 mg, ServingSize 1 serving
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 LIVER
Provided by Food Network
Yield 8 servings
Number Of Ingredients 8
Steps:
- Turn on broiler. Rinse beef and chicken livers thoroughly, and cut away membranes and extra fat. Cut beef liver into 1-inch pieces; chicken livers can remain whole. Place beef and chicken livers in a large baking pan, and drizzle with corn oil (pour oil into a flatware tablespoon and drizzle over livers; 2 tablespoons are ample.) Broil 8 to 10 minutes (keep an eye on it to make sure it doesn't burn.) Turn liver pieces, and broil for another 5 minutes. Liver should be fully cooked and lightly browned on both sides. Chill in refrigerator. In a large skillet, heat 1 tablespoon plus 2 teaspoons corn oil and the same amount of schmaltz, and saute onions, stirring occasionally, until well browned. Chill in refrigerator. In food processor, combine liver, onions, hard-boiled eggs, 2 tablespoons schmaltz, salt and pepper, and blend until smooth. You will have to do it in batches. Chill before serving.
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.
GRANDMA'S CHOPPED LIVER
Provided by Helene Cypress
Categories Condiment/Spread Food Processor Chicken Egg Onion Appetizer Sauté Quick & Easy Chill Gourmet New York Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 3 1/2 cups
Number Of Ingredients 7
Steps:
- Pulse eggs in a food processor until coarsely chopped and transfer to a large bowl, then chill, covered, until ready to use.
- Cook onion and garlic in oil in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until onion is golden, about 20 minutes.
- While onion cooks, trim and rinse livers and pat dry. (Halve any large pieces.) Add livers to onion and increase heat to moderately high, then sauté, stirring occasionally, until livers are just cooked through, 8 to 10 minutes (they should not be pink in center). Transfer mixture (including oil) to a shallow plate and cool to room temperature, about 20 minutes.
- Pulse liver mixture in food processor until coarsely puréed, then stir into eggs, along with salt and pepper, until combined. Chill, covered, at least 1 hour, then season with more salt just before serving.
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 LIVER PATE
Chopped Liver Pate is the fancy name for Chopped Liver (Jewish Style) WARNING, THIS RECIPE IS BAD FOR THE HEART, BUT GOOD FOR THE SOUL
Provided by f1diva_7269685
Categories Spreads
Time 55m
Yield 37 serving(s)
Number Of Ingredients 7
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!
Nutrition Facts : Calories 166.2, Fat 12.3, SaturatedFat 3.3, Cholesterol 246.4, Sodium 54, Carbohydrate 1.6, Fiber 0.2, Sugar 0.6, Protein 11.5
CHOPPED LIVER
Provided by Ruth Joseph
Categories Condiment/Spread Food Processor Chicken Egg Appetizer Chill Advance Prep Required Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 68
Number Of Ingredients 9
Steps:
- Hard-boil the eggs for 10 minutes, drain, and set aside to cool. In a large frying pan, gently cook the onions in the oil (or schmaltz) until soft and golden. Increase the heat, add the livers, and stir for a few seconds so that they absorb the flavor of the onion. Either pour the mixture into a food processor and process to a coarse or smooth paste with the gribenes (if using), or pass the mixture through an old-fashioned grinder. Scoop into a bowl. Grate the eggs on the coarse side of a grater and add to the bowl, reserving a little of the grated egg for the garnish. Stir in the parsley and fold in gently. Moisten the mixture with some wine, brandy, or chicken stock, and season to taste with salt and pepper. Cover with plastic wrap and chill until needed. Serve in scoops on individual plates topped with a little grated egg and paprika for color, and generous pieces of fresh Friday-night challah.
- To make gribenes and schmaltz
- Remove the spare fat from a raw chicken and place in a pan. (There is usually a lump of fat around the neck, in an older bird at least.) Add 1 cup (8 oz) dairy-free margarine, 1 teaspoon salt, and 1 large onion (with the skin left on to enhance the golden color). Remove the skin from the chicken, cut into smallish pieces, and add to the pan. Set over very low heat and cook for 1 1/2-2 hours until all of the fat has been rendered gently out of the chicken skin. Remove the skin from the pan and drain on paper towels to form gribenes or crackling. Pour the fat (schmaltz) into a heavy-duty glass dish and store in the fridge until needed*. As the fat cools, a rich jelly will collect at the bottom of the dish. This jelly forms a delicious base for soup or sauces.
- The fat (schmaltz) will keep for up to 6 weeks in the fridge. Store the gribenes in the fridge.
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