How To make Chopped Chicken Liver Appetizer
1 lb Chicken livers
3/4 c Chicken fat (available from
-your butcher) 1 c Coarsely chopped onions
4 Hard-cooked eggs, peeled
1 ts Salt
1 ds Pepper
Wash chicken livers and pat dry with towel. Set aside. Cut up chicken fat and put in a skillet with onions. Saute, stirring occasionally, to prevent burning the onions. Cook until the onions are lightly browned and fat is melted. Remove onions and set aside. Pour liquid chicken fat into a cup and set aside. Place livers in the same skillet with 3 tablespoons of the liquid chicken fat and saute until well done. Add additional chicken fat, if necessary. Cool slightly. Using a food grinder with a fine blade, a food blender at high speed, a food processor with a metal blade, or a chopping bowl, finely grind or chop livers, hard-cooked eggs, and onions. Place mixture in a bowl, add salt, pepper and about 1/4 cup liquid fat. If additional fat is necessary, add salad oil, one tablespoon at a time, to the mixture. Mix until all ingredients are well blended. Fill a well-oiled 3-cup mold or shape into a simple ball and refrigerate. Serve with cocktail-size rye bread slices. Makes 3 cups. From: CLASSIC COLD CUISINE by Karen Green, Jeremy P. Tarcher, Inc., Los Angeles. 1984. ISBN 0-87477-322-9 Posted by: Karin Brewer, Cooking Echo, 8/92
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Creamy Chicken Liver Pâté - Mark Bittman | The New York Times
Mark Bittman puts a new spin on an old-world recipe.
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Creamy Chicken Liver Pâté - Mark Bittman | The New York Times
Chicken Liver Pâté
Chicken Liver Pâté
Ingredients
2Lb chicken liver
16oz milk
1/3 cup water
1 onion
2 carrots
1 butter stick
Salt
Seasonings to taste
Soak the cleansed chicken liver (without hearts) in milk or cream for 20 minutes. Fry the onions and carrots for 5-7 minutes, salt and add strained liver. Pour 1/3 glass of water and simmer over low heat, covered for 20 minutes. Then remove the lid and evaporate the liquid. Grind the liver with 1/2 stick of butter, place it in container and let it cool!
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Chicken Liver Pate! Flambe! Be careful! (Based on Jamie Oliver's recipe.)
Music source: YouTube library.
Ingredients and instructions:
Chicken Liver Pate
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 garlic cloves, chopped
- 1 teaspoon dried thyme
- 500 g chicken liver
- 50 g brandy (flambé)
- 200 g butter
- 1 tsp salt
- 1/4 tsp pepper
top coating:
- 80 g butter (microwave for 30 seconds and remove white foam)
Chopped Chicken Liver
@Magisto
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
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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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.