NOT YOUR GRANDMA'S CHOPPED CHICKEN LIVER
After working this recipe for years, it's finally ready to share. Suspect even those who don't enjoy liver might change their minds after tasting this on homemade crackers, toast, or bagels. I like it for light summer lunches or as an appetizer. The reduced bourbon/vermouth deglazing step adds an adult zing that rocks my world. Garnish with fresh herb sprigs or cucumber slices.
Provided by Anonymous
Categories Appetizers and Snacks Dips and Spreads Recipes Pate Recipes
Time 45m
Yield 16
Number Of Ingredients 9
Steps:
- Melt butter in a skillet over medium-high heat. Saute onions until translucent, about 5 minutes. Add sugar, stir, and saute until onions are softened and lightly browned, about 5 minutes more. Transfer onions to a food processor, leaving as much butter in the pan as you can.
- Fry livers in the hot butter until lightly browned on 1 side, about 4 minutes. Turn and continue frying until slightly pink in the center, 3 to 4 minutes more. Add livers to the food processor with the onions.
- Pour bourbon into the same skillet and bring to a boil while scraping the browned bits off the bottom of the pan with a wooden spoon. Boil until thickened and reduced by half, about 6 minutes. Pour liquid into the food processor.
- Combine eggs, thyme, salt, and pepper in the food processor with the liver mixture. Process until smooth.
Nutrition Facts : Calories 79.9 calories, Carbohydrate 2 g, Cholesterol 147.9 mg, Fat 4.4 g, Fiber 0.2 g, Protein 5.8 g, SaturatedFat 2.1 g, Sodium 113.9 mg, Sugar 1.3 g
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 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
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 & 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
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