Best Chopped Chicken Liver Recipes

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 LIVER

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.

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.

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.

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.

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 CHICKEN LIVER

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.

FRENCH CHOPPED CHICKEN LIVER PATE

Steps:

• Heat chicken fat or vegetable oil in sauté pan over medium heat for 1 minute, and sauté onion in it 20 to 25 minutes, or until very soft and lightly golden. add uncooked liver, and cook until just pink inside, a few minutes.
• Place onions and liver in food processor with eggs, brandy and starch, and process until smooth. Season to taste with salt and pepper.
• Arrange bay leaves shiny side down in loaf pan, and spoon liver mixture on top, pressing gently with spoon to get rid of any air bubbles. Set pan in a larger pan two-thirds filled with warm water, and bake 20 minutes. Cool, and unmold. Serve with rye bread.

CHOPPED CHICKEN LIVER SPREAD

Steps:

• Saute the livers in half the fat until they are no longer pink inside, about 5 minutes.
• Remove from the pan and add the onion and the remaining fat.
• Saute the onion until golden.
• Grind the liver-onion mixture and the eggs using a coarse blade on your grinder.
• Add the crispy fried skin and tiny pieces of crunchy friend chicken fat if you wish.
• Add salt and pepper.
• Serve with toast points or crackers.

CHOPPED CHICKEN LIVER A LA JENNIE GROSSINGER

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.

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.

CHOPPED & CHILLED CHICKEN LIVER RECIPE - FOOD.COM

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.