Best Russ Daughters Chopped Chicken Liver Recipes

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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 LIVER



Chopped Liver image

Provided by Ina Garten

Categories     appetizer

Time 25m

Yield 5 cups

Number Of Ingredients 10

2 pounds chicken livers
1 cup rendered chicken fat
2 cups medium-diced yellow onion (2 onions)
1/3 cup Madeira wine
4 extra-large eggs, hard-cooked, peeled, and chunked
1/4 cup minced fresh parsley leaves
2 teaspoons fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Pinch cayenne pepper

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



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

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