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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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Old World Style Chopped Chicken Liver
Chopped Chicken Liver is a classic Jewish dish that is both delicious and easy to make. It's made with sautéed fresh chicken livers, onions, and hard boiled eggs. On Passover, we enjoy it with matzo. All other times, we serve it with challah, rye bread, or crackers. This is a fantastic appetizer or side dish for any holiday or special occasion! GF, DF
#shorts
???? Ingredients????
1 lb fresh, organic chicken livers
2 Tbsp schmaltz
2 Tbsp unsalted butter
1 large sweet onion, about 1-1½ cups, plus more for serving, if you like
½ tsp Kosher salt plus more to taste
¼ tsp freshly ground black pepper plus more to taste
3 large hard boiled eggs
¼ cup chopped fresh parsley plus more for serving
Challah, other bread, crackers, or matzo for serving
FULL RECIPE INSTRUCTIONS + PRINTABLE:
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#chicken #appetizer #liverrecipe
How to Make Chicken Liver Pâté with Elle Simone Scott | ATK Cooking School
With the right recipe, chicken liver pâté shouldn't be intimidating at all.
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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
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How to Make Chopped Liver
A great step-by-step video on how to easily make chopped liver.
Try Lorraine’s recipe for Chopped Liver:
- Sprinkle 5 ounces chicken liver VERY generously with salt, black pepper, curry powder.
- Slice thinly medium onion.
- Salted butter gently melted.
- Sauté sliced onion first for a minute then add chicken liver till liver is done but not dried up.
- Boil 2 eggs for 15 minutes.
- Add boiled eggs to chicken liver pan and mush.
- Cool 10 minutes, add mayonnaise till it looks like shit.
Now enjoy!
For four hungry people
Joan Nathan's Chopped Liver
Joan demonstrates her take on this classic appetizer using chicken liver, schmaltz, and lots of carmelized onions.