Awesome Chopped Chicken Livers Recipes

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CHOPPED CHICKEN LIVER



Chopped Chicken Liver image

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

1 pound chicken livers
1 tablespoon kosher salt
1 teaspoon baharat, Middle Eastern spice blend
2 tablespoons olive oil, divided
1 red onion
1/2 cup sherry vinegar
2 large eggs, hard-boiled
Salt, to taste
Freshly ground black pepper, to taste
Rye toast
1 large egg, hard-boiled, thinly sliced
dill
1/4 red onion, thinly sliced

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.

CLASSIC JEWISH CHOPPED CHICKEN LIVER RECIPE



Classic Jewish Chopped Chicken Liver Recipe image

With just chicken liver, hard-boiled eggs, onion, and fat, a world-class spread can be yours. This chopped liver recipe helps you get the result you want, whether it's more savory or more sweet.

Provided by Daniel Gritzer

Categories     Appetizers and Hors d'Oeuvres     Sides     Snacks

Number Of Ingredients 9

1 pound (454g) chicken livers
Kosher salt
1/4 cup (60ml) schmaltz , plus more as needed (see note)
1 large (8-ounce; 225g) yellow onion, finely minced
3 large hard-boiled eggs , peeled
1/4 cup gribenes (browned, crispy bits of fat and onion left over from making schmaltz), finely minced (optional)
Freshly ground black pepper
Additional minced gribenes and hard-boiled egg, for garnish (optional)
Matzo or other crackers, for serving

Steps:

  • If Using a Grill for the Livers: Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set all the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil the grilling grate. Proceed to step 3.
  • If Using a Broiler for the Livers: Preheat broiler and move oven rack to highest position. Oil a slotted broiler pan, or a wire rack set in a rimmed baking sheet.
  • Using a paring knife, clean livers well of any fat, green spots, or large veins. Season all over with kosher salt. If using a grill, grill livers over high heat, turning frequently, until they are very lightly charred in spots and only the last traces of pink remain in their centers. If using the broiler, arrange livers on the prepared broiler pan or wire rack and broil, turning frequently, until exteriors are well-browned and only the last traces of pink remain in the centers. (If you are unsure about whether the livers are done, cut them open to check.) Remove from oven or grill and set aside.
  • Scrape minced liver and egg mixture into a mixing bowl. Scrape in cooked onion, along with all of the cooking fat. Add minced gribenes, if using. Stir until thoroughly combined, seasoning with salt and pepper as you go.
  • Add as much extra schmaltz as needed, 1 tablespoon at a time, to reach desired consistency. Exactly how much this is will depend on several variables, including your personal preference, though we recommend that chopped liver be spreadable and moist, not dry and crumbly.

Nutrition Facts : Calories 118 kcal, Carbohydrate 3 g, Cholesterol 200 mg, Fiber 0 g, Protein 10 g, SaturatedFat 1 g, Sodium 136 mg, Sugar 1 g, Fat 7 g, ServingSize Makes about 1 quart, UnsaturatedFat 0 g

CHOPPED CHICKEN LIVER



Chopped Chicken Liver image

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

1/4 cup rendered chicken fat
2 medium onions, coarsely chopped
1 pound chicken livers, trimmed and rinsed
2 teaspoons coarse salt
Freshly ground pepper
1/4 cup Marsala wine
1 teaspoon fresh thyme, leaves
2 large eggs, hard-boiled
Crackers, for serving

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 CHICKEN LIVERS



Chopped Chicken Livers image

Provided by Food Network Kitchen

Categories     appetizer

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 10

1 pound chicken livers, (preferably fresh)
6 tablespoon rendered chicken fat (schmaltz), recipe follows
1 cup coarsely chopped onion
2 teaspoon kosher salt plus more
Freshly ground pepper
2 hard-cooked large eggs, finely chopped
8 ounces chicken fat and/or skin, cut into small pieces
1 sprig fresh thyme or 1/4 teaspoon dried thyme
1 clove garlic, minced
2 tablespoons cold water

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

AWESOME CHOPPED CHICKEN LIVERS



Awesome Chopped Chicken Livers image

First: I DON'T LIKE LIVER! BUT... This is da bomb! Quick and easy and everyone will love it!

Provided by Jan S @Buffettfans

Categories     Poultry Appetizers

Number Of Ingredients 8

1 pound(s) chicken livers
1/4 cup(s) mayonnaise
4 or 5 medium green onions
2 medium hard boiled eggs
2 to 3 pinch(es) sea salt (to taste)
2 to 3 pinch(es) black pepper
1 pinch(es) basil, dried
- crackers or bread cubes

Steps:

  • boil chicken livers for about 5 minutes (till done)
  • drain and cool livers
  • remove any fat from livers
  • put in med. size bowl and smash with fork (may still have some lumps but thats ok)
  • finely chop green onions and add to livers
  • add mayo, salt, pepper and basil mix well (You may need to adjust the amount of mayo this needs to be moist).
  • serve with either crackers(any kind) or bread cubes(any kind)

JEWISH DELI-STYLE CHOPPED CHICKEN LIVERS



Jewish Deli-Style Chopped Chicken Livers image

The Jewish version of pate, this rich spread gets a flavor boost from the sweet caramelized onions and the rendered chicken fat. Not a dish for the faint of heart, literally. It's wonderful on little pumpernickel squares with cornichons, but in a Jewish deli you can also find it spread between two slices of rye for lunch. Can be made 1 day ahead and kept in the refrigerator. From the Take-Out Menu Cookbook.

Provided by TxGriffLover

Categories     Chicken Livers

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 10

6 tablespoons schmaltz (see related recipe)
1 lb chicken liver, trimmed of any visible fat and membrane
1 medium onion, coarsely chopped (about 1 cup)
2 large eggs, hard-cooked and chopped
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
toasted rye bread
cracker
matzos, and
cornichon, for serving

Steps:

  • Prepare the Schmaltz as directed in the recipe. Rinse the livers and pat them dry with paper towels.
  • In a large saute pan set over meidum heat, heat 2 tablespoons of the Schmaltz and saute the livers until browned, turning once, about 2 to 2 1/2 minutes per side. They should be just barely pink inside. Don't overcook them or they will be dry. Transfer the livers to a cutting board to cool.
  • Using the same pan, heat another 2 tablespoons of the Schmaltz and add the onion. Cook, stirring occasionally, until golden brown, about 10 minutes.
  • Transfer the cooked onions and livers to the bowl of a food processor. Add the eggs, salt, pepper, and remaining 2 tablespoons of Schmaltz. Pulse 6 to 8 times, until coarsely chopped. Do not puree. Taste for seasoning and chill at least 2 hours before serving.
  • Serve with toast, crackers, or mazto and cornichons.

RUSS & DAUGHTERS' CHOPPED CHICKEN LIVER



Russ & Daughters' Chopped Chicken Liver image

Provided by Jason Epstein

Categories     appetizer

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 6

1 pound fresh chicken livers (about 16 livers)
2 tablespoons vegetable oil (schmaltz, rendered chicken fat, is available from your butcher, and can be used as a substitute at your own risk)
2 tablespoons vegetable shortening
2 large Spanish onions (1 pound each), peeled and chopped
3 large hard-cooked eggs, chilled
Kosher salt and freshly ground pepper to taste

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

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