Chopped Chilled Chicken Liver Recipes

CLASSIC JEWISH CHOPPED CHICKEN LIVER RECIPE

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.

NOT YOUR GRANDMA'S CHOPPED CHICKEN LIVER

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.

CHOPPED & CHILLED CHICKEN LIVER

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.

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

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 THE REAL MCCOY

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.
• Coat beef and chicken livers with 2 tablespoons of corn oil, then spread livers on a baking sheet. Broil in the preheated oven until brown on the top, 8 to 10 minutes. Flip the livers and continue to broil until the livers are no longer pink in the center and juices run clear, about 5 minutes. Place livers in a bowl and chill in the refrigerator.
• Heat 2 tablespoons of chicken fat and 2 tablespoons corn oil in a large skillet over medium-high heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 10 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Place onion in a bowl; cover and refrigerate until chilled.
• Finely chop the chilled beef and chicken livers, chilled onions, and hardboiled eggs together, then place in a bowl. Stir in the remaining 1 tablespoon of chicken fat. Season with salt and pepper. Refrigerate until ready to serve.

RUSS & DAUGHTERS' CHOPPED CHICKEN LIVER

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.

CHOPPED CHICKEN LIVER

Steps:

• Drain and pat the livers dry saute them in 2 batches in 2 Tablespoons of rendered fat over med-high heat; turning once, for about 5 minutes, or until just barley pink inside.
• Transfer them to a large bowl.
• DON'T OVERCOOK or livers will be dry.
• In the same pan, saute the onions in 3 Tablespoons of chicken fat over med-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 livers.
• Add the eggs, parsley, thyme, salt, black pepper, cayenne and remaining chicken fat (or melted margarine ) to the bowl.
• Toss quickly to combine.
• Transfer mixture to the bowl of food processor fitted with a steel blade. Pulse 6-8 times until coarsely chopped; do this in batches.
• Season to taste and chill.
• Serve on cocktail rye, crackers, toast points or matzo.
• Enjoy until next year!