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Ingredients
1
pound
chicken livers
1
each
onion, finely chopped
1/4
cup
schmaltz (chicken fat)
3
each
hard boiled eggs
1/2
teaspoon
salt
1
pepper, freshly ground
Directions:
Preheat oven to 375. Wash and drain the chicken livers. Remove all fat and any discolored spots. If you find one with a green area, which is the gall, throw it away. It would make everything taste bitter. Arrange the livers on a foil lined baking sheet and bake for 30 minutes at 375.
While livers are baking, saute the onions in the schmaltz (chicken fat)
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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Joan Nathan's Chopped Liver
Joan demonstrates her take on this classic appetizer using chicken liver, schmaltz, and lots of carmelized onions.
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⬇️
????RECIPE:
➡️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.
Etta Raye Hirsch's Chopped Liver
Etta Raye Hirsch's Chopped Liver
Easy Dinner in 30 Minutes! Tender & Delicious CREAMY CHICKEN LIVERS. Recipe by Always Yummy!
Chicken liver braised with sour cream, onion and spices in the pan comes out particularly tender and juicy. It literally melts in the mouth and will come to taste of grown-ups and kids. This dish is easy to cook, the main thing is to not overdo to have it soft and juicy. Chicken liver in sour cream cooked to this easy recipe is a perfect idea for tasty and healthy meal for whole family! Watch our video recipe and go ahead!
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✅ Ingredients:
• chicken liver – 1,8 lb | 800 g
• onion – 10,5 oz | 300 g
• garlic – 2 cloves
• sour cream – 14 oz | 400 g
• mustard – 2 tsp
• butter – 1 oz | 30 g
• salt to taste
• pepper to taste
• dried oregano – ½ tsp
• dried basil - ⅓ tsp
• dried thyme - ⅓ tsp
✔︎ You will need:
• carving board
• pan
???? Preparation:
1. Cut the chicken liver into halves, remove the veins and fragments of green-yellow to have it not bitter.
2. Cut the onion into half rings.
3. Dry well the liver with paper towels and cut into pieces.
4. Heat a pan with the butter, add the onion and fry over medium heat for 5-7 minutes.
5. Push the onion to the sides making a space in the middle of the pan.
6. Fry the chicken liver by parts for 5 minutes over medium heat, not all the amount at a time as it will be boiled not fried then.
7. Add salt and ground black pepper to taste, the minced garlic, mustard, oregano, basil and thyme.
8. Stir and fry for a minute over medium heat.
9. Add the sour cream, stir and simmer over medium heat for 10 minutes stirring occasionally.
10. Serve the sour cream chicken liver hot having sprinkled with chopped-up greens. Mashed potato, pasta or boiled rice are perfect to garnish it.
#dinner #chickenliver #alwaysyummy