How to Make Chopped Liver - Chicken Livers Recipe
Learn How to Make Chopped Liver with this Chicken Livers Recipe. ➡️SUBSCRIBE: ⬇️Click Video Title or Show More for Addit'l Info⬇️
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➡️TIMESTAMPS:
0:00 Introduction
0:55 Chopped Liver Ingredients
7:41 How to Make Chopped Liver
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▶Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, YouTube Channel, and related social media, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.
Jewish cuisine: Liver Pâté.
Family recipe from Ukraine.
Etta Raye Hirsch's Chopped Liver
Etta Raye Hirsch's Chopped Liver
Perfect Passover Chopped Liver - chef's SECRET RECIPE
Leo's Chopped Liver Recipe (to die for!). I've begged and begged and begged my chef to disclose this secret recipe and he's finally agreed to share it with you all. This delicious chopped chicken liver makes for a great dish to serve at parties, family dinners and Passover. Combine it with Matzoh crackers for a perfect Passover appetizer.
This recipe serves 12 and is a perfect Passover appetizer!
Preheat the oven to 350 degrees F
INGREDIENTS
- 3 medium yellow onions
- ¼ cup olive oil
- 1 & ½ pounds chicken livers and hearts
- 2 garlic cloves crushed and chopped
- 1 teaspoon salt
- 3 whole sage leaves
- 1 spring of rosemary
- 1 cup white wine
- 1 plus 1/4 cup chicken broth, save ¼ to finish the liver pate.
- 2 tablespoons of butter
- 1 teaspoon anchovy paste
- 1 teaspoon drained capers
- 3 tablespoons of broth
- 1 baguette cut into slices or Matzoh crackers for Passover
- 3 tablespoons olive oil for brushing on the bread
- Boiled water for blanching
Preparation:
Chop onions in half then slice into thin slices, place them into a medium size pot and add oil. Sauté for 10-15 minutes stirring constantly until the onions are caramelized soft and brown. While the onions brown, clean livers and hearts removing any fat place them into a bowl, Leo likes to use
a pair of scissors to clean them. Pour boiling water over the livers and hearts. (we use a tea pot)
Add garlic and the salt and herbs and the livers and hearts to the onions. Stir, add the wine.
When the wine has evaporated add 1 cup of the stock. Cook for 30 minutes. In a food processor pour the cooked livers and add butter, anchovy paste, capers ¼ cup of broth, blend until it is smooth paste pulse for about 1 minute.
Cut baguette into 1 inch slices brush one side with olive oil and then place into the oven until golden brown about 5 minutes.
Place cooled liver pate on crostini and serve warm or with Matzoh crackers on the side.
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Chapters:
00:00 - Introduction
00:52 - A history of Passover
01:20 - Creating a soffritto
02:47 - Recipe for Leo’s Chopped Liver
03:42 - Cleaning the livers
05:30 - Cooking the livers
06:54 - Blending into a pate
07:33 - Serving and tasting
#passover #jewish #kosher
Jewish Food: Chicken Liver With Gribenes Fried Onions And Mushrooms With Roasted Potatoes
Jewish Food: Chicken Liver With Gribenes Fried Onions And Mushrooms With Roasted Potatoes. This is a traditional Jewish comfort food and I promise if you try this you will LOVE it! The recipe can be found below. Enjoy!
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Chicken Livers with Gribenes and Potatoes
Ingredients for the potatoes:
2 Lbs. small redskin potatoes washed and dried clean.
4 Tbsp. olive oil.
1-2 Tsp. dried rosemary.
1-2 Clove garlic minced.
Salt and black/white pepper to taste.
Method for potatoes:
In a plastic bag (or bowl), put the olive oil and rosemary.
Now add minced garlic cloves, salt and pepper.
Whisk all these ingredients around to blend the rosemary and garlic flavors with the olive oil.
Depending on the size of your potatoes, cut in half or quarter to get a uniform size so they will cook evenly.
I like them about 1-1/2? to 2? pieces.
Place them in your bag or bowl and make sure to thoroughly coat them with the flavored olive oil.
Pour entire bag/bowl including rosemary into a baking dish.
Bake at 425° for 30-40 minutes or until they are as browned as you like.
Note: We are cooking the potatoes first because they take 30-40 minutes and in that time we will make the rest of the meal.
RICHARD BLAINE'S Chicken Livers With Gribenes And Potatoes
1 Lb. Chicken livers cleaned and patted dry
1 Lb. Chicken skin for making gribenes
1 Cup flour with
1 Tsp. salt
1 tsp. black or white pepper.
1 Tbsp. garlic powder
1-2 Brown onions slivered
5-6 Cloves of garlic finely minced
5-10 Boiled red potatoes skin on or off is your choice
1 Lb. Crimini mushrooms sliced thin.
Salt and black or white pepper to taste.
METHOD:
Before cooking the chicken livers and the onions and mushrooms we will cook the potatoes first by roasting them.
1. Rinse and clean your chicken livers and get rid of any excess sinew.
2. Pat the chicken livers dry and set aside on a plate with paper towels make sure you pat them dry.
3. Take 1 cup AP flour and add salt and pepper and garlic powder or Old Bay to taste and set aside. (This is optional)
4. Boil your potatoes al dente and then set them aside to cool a bit and then slice them 1/4 to 1/2 inch slices and set aside.
NOTE: Or you can also cut and coat your potatoes in olive oil and spices and roast them in oven while to do other chores.
5. Mince your garlic and sliver your onions and then set them aside to be sauteed.
6. Now cut your chicken fat into small pieces and place in a large skillet on high to get them going and then reduce to medium.
7. Cook the skin until you have little golden brown pieces then fish them out of the skillet and place on plate lined with paper towels to drain and set them aside.
8. Drain the excess chicken fat from the skillet into a small bowl we will be using some for other chores.
9. In the same skillet add little olive oil lightly and a little of the chicken fat and saute your onions add some minced garlic and saute until they are fried brown and set them aside on a plate with paper towels.
9. In the same skillet add some olive oil and some chicken fat if need and saute your mushrooms and add some minced garlic until they have just cooked and softened and remove them and set them aside with your onions.
10. Time to fry the chicken livers:
Take the flour and put in a plastic bag with your salt, pepper and garlic powder/granules. Dredge the livers in the bag of flour and other ingredients. Add 3- 4 cups of oil to a large sauce pan and deep fry for 5 minutes at 375 degrees.
Chicken Liver Pâté
Chicken Liver Pâté
00:00 Intro
00:44 Prepping Shallots and Livers
02:20 Cooking Livers
04:03 Liver Doneness
05:55 Caramelizing Shallots
07:55 Pureeing the Pâté
If you don’t want shallots for garnish, reduce the amount to 200g
500g chicken livers
1 Tbsp oil for high heat cooking (like canola)
2 Tbsp butter (1 for the livers and 1 for the shallots)
350g sliced shallots
Salt and black pepper
1/4 cup cognac (or any brandy, port, madeira, wine, or stock)
3/4 cups heavy cream
1 tsp balsamic vinegar
Rinse, dry, and trim the chicken livers. Set a large pan (if possible stainless steel) over medium-high heat. Add canola oil and 1 Tbsp of butter. Season the livers with salt and pepper. When the pan is hot, add the livers and cook until golden on both sides, about 2 min per side. I prefer the livers at 150F, which is very pink inside. Remove to a plate.
Reduce heat to low. Add another tablespoon of butter and wait for it to melt. Add the shallots and salt. Cook, stirring occasionally until they begin to brown. When the brown bits on the bottom of the pan become dark, add the cognac and scrape them up to integrate them with the shallots. Continue cooking the shallots, stirring occasionally, until they are very tender and jammy, adding olive oil if the pan feels dry, 15-20 min. Stir in the balsamic vinegar. Taste and correct for salt. Remove about 1/3 of the shallots and reserve for garnish.
Add 1/4 cup of cream and bring to a simmer scraping up the brown bits. If you want your livers more well done, add them to the pan and cook, stirring frequently, until the inside is no longer pink. Cool till warm.
Put the livers, shallots and the remaining 1/2 cup of cream into a blender or food processor and puree until silky smooth. For firmer texture, reduce the cream by 1/4 cup and replace it with 2 Tbsp butter.
Spoon into containers. Press the plastic wrap into the top of the pâté or seal with some clarified butter or chicken fat. Refrigerate overnight. Serve with rewarmed shallots and any fruit jam. It’s also good with pickled shallots and Dijon mustard.
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