CHOPPED LIVER
Steps:
- Heat the olive oil in a large, heavy skillet over medium-high heat. When the oil is very hot, add the livers and sear until browned on one side, about 1 minute.
- Turn the livers over, add the shallots to the pan, and continue to cook until the livers are browned on the other side, about 1 minute more. Add the thyme and cook, stirring, for another minute or so. Remove the pan from the heat and add 2 tablespoons of the schmaltz and ¼ cup of the cognac. Stir to deglaze the pan, scraping up any browned bits from the bottom of the pan.
- Transfer the mixture to a food processor and let cool to room temperature. When livers are at room temperature, add the remaining 1/4 cup of schmaltz and the remaining 1/4 cup of cognac and process in the food processor until smooth.
- Transfer the puree to 4 (4-ounce) ramekins or a terrine large enough to hold it all.
- Cover and refrigerate until ready to use (it will keep well in the refrigerator and can be frozen, as well).
- Bring to room temperature before serving.
Nutrition Facts : Calories 307 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 356 milligrams cholesterol, Fat 21 grams fat, Fiber 1 grams fiber, Protein 16 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 212 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
BUBBIE'S CHOPPED LIVER
Traditional chopped liver, my grandma's award-winning recipe! A must at our Shabbat table.
Provided by shaindy
Categories Dips and Spreads
Time 4h40m
Yield 6
Number Of Ingredients 8
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. Place chicken livers on a baking sheet in a single layer and broil until the liver is no longer pink in the center and the juices run clear, about 3 minutes per side.
- Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Stir in the chopped large onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Divide into two bowls and set aside. Place carrots in the same skillet. Cook and stir until the carrots have softened, about 5 minutes.
- Place chicken livers, carrots, raw chopped onion, 1 hardboiled egg, half of the cooked onion, salt and pepper in a food processor. Process until smooth. Pour in the chicken stock and continue processing until the liver mixture is creamy and fluffy. Arrange the liver mixture in a bowl and top with the remaining cooked onion and grated hardboiled egg. Refrigerate for 4 hours before serving.
Nutrition Facts : Calories 261 calories, Carbohydrate 4.4 g, Cholesterol 677.5 mg, Fat 13.4 g, Fiber 0.7 g, Protein 29.3 g, SaturatedFat 3.5 g, Sodium 108.1 mg, Sugar 2.2 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.
MARCIA'S CHOPPED LIVER
I was going to a party and a friend suggested I make chopped liver. Without admitting it was not in my repertoire, I said "sure." Then I solicited recipes from all my friends and relatives. This is from my sister-in-law, Marcia. Everything I read says "the more eggs, the fluffier"
Provided by MacroAlan
Categories Chicken Livers
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Wash and salt the livers. Broil until no longer pink. Wash and put aside.
- Sauté the onions in oil until translucent.
- Peel eggs.
- Chill everything for at least 12 hours.
- Grind livers, eggs, pepper, and onions together. The more egg, the fluffier.
- Use your grinder and not the food processor for a better consistentcy,.
Nutrition Facts : Calories 257.3, Fat 22.5, SaturatedFat 3.7, Cholesterol 236.6, Sodium 1225.8, Carbohydrate 4, Fiber 0.5, Sugar 1.8, Protein 9.9
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