Chopped liver is a classic deli staple. This savory dish, a blend of hard-boiled eggs, onions, and chicken or beef liver, can be made with a variety of ingredients and flavors to suit any palate. Whether you're looking for a traditional recipe or something a little more adventurous, there's a chopped liver recipe out there for everyone.
With its creamy texture and rich flavor, it can be served with a variety of accompaniments, such as crackers, bread, or vegetables. So grab your ingredients and let's get started on making the best chopped liver you've ever tasted!
TRADITIONAL JEWISH CHOPPED LIVER
Loaded with history and all anecdotal jokes aside, chopped liver is one of the quintessential Jewish dishes, just reading the recipe will make you interested.
Provided by Jamie Geller
Categories Appetizers
Time 40m
Yield 8
Number Of Ingredients 9
Steps:
- Bring small saucepan of water with eggs to a boil. Turn off the heat, cover the pan, and set the timer for 9 minutes. Once timer has gone off, plunge eggs under cold water and cool completely. Peel and set aside. Cook onion in a sauté pan, with 2 tablespoons of schmaltz, over medium heat until medium golden brown and very soft. Add chicken livers and stir to combine. Turn off heat and add brandy and thyme. Turn heat on low (be careful as the brandy might ignite) and cook until all brandy has been absorbed or evaporated. Remove thyme and process mixture plus remaining schmaltz in food processor until creamy and smooth. Adjust seasoning with salt and pepper. Transfer liver to a decorative bowl or platter and chill at least 1 hour. Garnish as desired and serve with matzo or thinly sliced rye bread. If you can't find kashered chicken livers see how it's done:
Nutrition Facts :
CHOPPED LIVER
Chopped Liver - traditional recipe for chopped chicken livers with schmaltz and gribenes. Deli-style Jewish holiday recipe for Passover, Rosh Hashanah, or just because.
Provided by Tori Avey
Categories Appetizer
Time 1h45m
Number Of Ingredients 8
Steps:
- Prepare schmaltz and gribenes ahead of time, or purchase schmaltz from your local kosher market. Goose fat or duck fat can be used in place of schmaltz if desired. Prepare the livers by cutting off any tough pieces or stringy tendons. You should also cut away any pieces of liver that look discolored, yellow or strange. This is pretty much the worst prep job ever, as uncooked liver has a soft and slimy texture, so make sure this step is done by someone with a strong stomach.
- Add 2 tbsp schmaltz or oil into a large cast iron or nonstick skillet and melt over medium heat. Put half of the chicken livers into the skillet and fry them for 3 minutes on each side (about 6 minutes total). Season the livers generously with salt and pepper as they are cooking. *Note: If you plan to kosher your chicken livers by broiling them prior to making chopped liver, you will only need to sauté them in the skillet for about 1 minute on each side. Koshering the livers cooks them, so there is no need to sauté them for a long period of time. Be careful not to overcook or burn the livers, or they will become dry.
- After cooking, livers should be firm and browned on the outside while slightly pink on the inside. They will continue to cook internally after you remove them from the skillet; don't overcook them, or they will turn dry. When the livers are brown and firm, pour them into a medium-size mixing bowl along with the leftover schmaltz/oil from the pan. Add another 2 tbsp of schmaltz/oil to the skillet, melt it, and fry the remaining livers repeating the same process as above. Add the livers and leftover schmaltz/oil from the pan to the mixing bowl.
- The skillet should now be seasoned with schmaltz or oil, so you don't need to grease the pan again. Add the onion slices to the skillet and reduce heat to medium low.Cover the skillet and let the onion cook undisturbed over medium low heat for 10 minutes. Check once or twice during cooking just to make sure they are not over-browning or starting to burn. The onions should be softening, but not darkening at this point. This "steaming" process kick-starts the caramelization needed for sweetness in the chopped livers.
- Uncover the skillet, stir the onions, and continue to sauté them for another 30-40 minutes, adjusting heat as needed to keep the onions from burning. Ideally the onions should be deeply caramelized, tender and sweet - this is what gives Jewish chopped liver its trademark savory-sweetness.Don't try to speed up the caramelization process, it takes time-- and that's ok. Good things are worth waiting for. When the onions have reduced to about 1/3 of their original size and are soft, sweet, and golden, they're ready.
- Add the cooked onions to the mixing bowl along with 4 of the diced hard boiled eggs and the ½ cup of gribenes (optional). Season all ingredients generously with salt and pepper.
- Now it's time to chop all of the ingredients together into a blended mix. There are various schools of thought on the "right" way to chop liver. The old fashioned way is to chop it by hand with a knife, mincing and mincing until it resembles a rough pâté.
- Another popular method is using a meat grinder. I use a meat grinding attachment on my Kitchen Aid mixer on the fine hole setting. Works like a charm.If you want to take a more modern approach, fit your food processor with a metal blade. Place all ingredients into the processor and pulse for about 30 seconds, stirring once halfway through processing, until a roughly textured paste forms.
- Whatever method you choose, it's important to taste the chopped liver once it is ground. Add salt or pepper to taste, if desired. Be a bit generous with the seasoning, as the liver is best served chilled and the seasoning won't taste as strong after chilling.
- Chill the chopped liver in the refrigerator until ready to serve. Garnish with remaining diced hardboiled egg and minced parsley.
Nutrition Facts : Calories 190 kcal, Carbohydrate 2 g, Protein 10 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 244 mg, Sodium 223 mg, ServingSize 1 serving
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
SIMPLE CHOPPED LIVER
A simple and delicious chopped liver! My family looks forward to finding this on our table during special holidays.
Provided by KarenTheMiltch
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 2h40m
Yield 8
Number Of Ingredients 6
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 and chop once cold.
- Meanwhile, heat the canola oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and golden brown, 5 to 10 minutes more. Place onion on a plate and set aside. Stir chicken livers into the same skillet. Cook until no longer pink in the center and the juices run clear. Place chicken livers on the same plate as the onions and allow to cool completely.
- Place chicken livers and onion in a food processor. Process until desired texture is achieved. Place liver mixture into a bowl and season with salt and sugar. Stir in the chopped eggs. Chill before serving.
Nutrition Facts : Calories 121 calories, Carbohydrate 3.1 g, Cholesterol 251.3 mg, Fat 7.1 g, Fiber 0.5 g, Protein 10.8 g, SaturatedFat 1.4 g, Sodium 46.2 mg, Sugar 1.4 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.
AUTHENTIC DELI-STYLE CHOPPED LIVER
Steps:
- Cut the onion in med/thin rounds. Rinse the liver very quickly under cold water and pat dry with paper towel. Hard boil the eggs for approximately 12 minutes, cool and shell. Saute the onion until it just starts to caramelize (place in heavy bottomed skillet, add 2 Tbs water, 3 Tbs Schmaltz - cover and cook over medium heat for ten minutes - remove lid and continue cooking for approximately 25 minutes). Remove from pan and when at room temperature place in fridge for a couple of hours covered. Cut liver into 4" squares. Saute each liver type separately as they have different cooking times - with each type in 2 Tbs Schmaltz. Don't overcook - just until all interior pink disappears. Place on platter - bring to room temperature - cover and place in fridge along with onions and hard boiled eggs for the two hours. Either place ingredients in wooden bowl and 'huck' until desired texture or use meat grinder attached to mixmaster. Add 1-2 Tbs liquid schmaltz, salt, and pepper. DO NOT OVERMIX! Return to fridge for an hour and bring out 1/2 hour before serving. Serve on bed of lettuce with radish roses. *The secret is to keep tasting the mixture which will tell you how much schmaltz and salt and pepper you need. Add the schmaltz melted when adding to the final mix.
SECOND AVENUE DELI'S CHOPPED LIVER
Though the above is the official Second Avenue Deli version, some people prefer to use only chicken livers. They make a lighter, creamier chopped liver. This recipe has been adapted from "The Second Avenue Deli Cookbook" by Sharon Lebewohl and Rena Bulkin. © 1999. Reprinted by permission.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 8
Steps:
- Heat broiler. Rinse livers thoroughly, and cut away membranes and extra fat. Cut beef liver into 1-inch pieces; chicken livers can remain whole. Place livers in a large baking pan, and drizzle with 2 tablespoons oil. Broil 8 to 10 minutes (keep an eye on it to make sure it doesn't burn). Turn, and broil until fully cooked and lightly browned on both sides, about 5 minutes more. Transfer to shallow bowl. Cover with plastic wrap, and chill in refrigerator, about 30 minutes.
- In a large skillet, heat 2 tablespoons oil and 2 tablespoons schmaltz, over medium heat. Add onions, and cook, stirring occasionally, until deep-golden brown, 20 to 30 minutes. Transfer to a shallow bowl. Cover with plastic wrap, and chill in refrigerator, about 30 minutes.
- In a food processor, combine half the liver, half the onions, 2 hard-boiled eggs, 1 1/2 teaspoons schmaltz, 1 teaspoon salt, and 1/8 teaspoon pepper. Process until smooth. Repeat. Chill before serving.
JEWISH DELI-STYLE CHOPPED CHICKEN LIVERS
The Jewish version of pate, this rich spread gets a flavor boost from the sweet caramelized onions and the rendered chicken fat. Not a dish for the faint of heart, literally. It's wonderful on little pumpernickel squares with cornichons, but in a Jewish deli you can also find it spread between two slices of rye for lunch. Can be made 1 day ahead and kept in the refrigerator. From the Take-Out Menu Cookbook.
Provided by TxGriffLover
Categories Chicken Livers
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Prepare the Schmaltz as directed in the recipe. Rinse the livers and pat them dry with paper towels.
- In a large saute pan set over meidum heat, heat 2 tablespoons of the Schmaltz and saute the livers until browned, turning once, about 2 to 2 1/2 minutes per side. They should be just barely pink inside. Don't overcook them or they will be dry. Transfer the livers to a cutting board to cool.
- Using the same pan, heat another 2 tablespoons of the Schmaltz and add the onion. Cook, stirring occasionally, until golden brown, about 10 minutes.
- Transfer the cooked onions and livers to the bowl of a food processor. Add the eggs, salt, pepper, and remaining 2 tablespoons of Schmaltz. Pulse 6 to 8 times, until coarsely chopped. Do not puree. Taste for seasoning and chill at least 2 hours before serving.
- Serve with toast, crackers, or mazto and cornichons.
Tips:
- Choose the right liver. Beef liver is the most common type of liver used for chopped liver, but you can also use chicken or calf liver. Make sure the liver is fresh and has a deep red color.
- Soak the liver in milk. This will help to remove any impurities and bitterness from the liver. Soak the liver in milk for at least 30 minutes, or up to overnight.
- Cook the liver properly. Overcooked liver is tough and dry, so it's important to cook it carefully. Cook the liver over medium heat until it is cooked through but still slightly pink in the center.
- Use a food processor. A food processor is the best way to achieve a smooth and creamy chopped liver. Pulse the liver until it is finely chopped, but be careful not to over-process it.
- Season the chopped liver to taste. Chopped liver can be seasoned with a variety of herbs and spices, such as salt, pepper, garlic, onion, and paprika. Adjust the seasonings to your own taste.
- Serve the chopped liver immediately or chill it for later. Chopped liver can be served immediately, or it can be chilled for later. If you are chilling the chopped liver, be sure to bring it to room temperature before serving.
Conclusion:
Chopped liver is a delicious and versatile dish that can be enjoyed in a variety of ways. It can be served as a spread on crackers or bread, as a dip with vegetables, or as a main course with roasted potatoes and vegetables. No matter how you choose to serve it, chopped liver is sure to be a hit with your family and friends.
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