How To make Chunky Chopped Chicken Liver
2 lb Chicken liver
4 lb Onions (3 giant); sliced and
-quartered 2 Cloves garlic; minced
3 tb Butter
6 tb Vegetable oil
1/4 c Water
4 Eggs; boiled
Saut onions on a medium heat with garlic, 2 tb oil, 2 tb butter and water until browned. Remove and set aside. Saut chicken livers with 4 tb oil, 1 tb butter and some of the onions until browned. Livers should be rare and not overcooked. In a mixing bowl mash cooked livers and eggs into small chunks. Add onions and mix together adding small amount of oil if needed. Salt to taste and serve. Source: Eric Maurer, family secret
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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
Keto Chicken Liver Pate | How to cook chicken liver 2-ways!!!
#KetoRecipes #ChickenLiver #LiverPate
Today we're cooking up some Keto chicken liver pate. I'm going to show you how to cook chicken live two ways. One country style and one more fancy. Liver is one of the most nutrient dense parts of the bird and I'd always recommend including it in your diet. This tasty liver pate is a great way to do that. I hope you like the recipe. Cheers!
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Best Old Fashioned Chopped Chicken Liver Recipe
Best Old Fashioned Chopped Chicken Liver Recipe
#ChoppedChickenLiver #ChickenLiverRecipe #WWRecipe
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This video is about how to make the BEST Old Fashioned Chopped Liver and enjoy it without any guilt!!
Ridiculously easy, super satisfying, full of iron and high high protein snack,side dish or appetizer!
Great to serve on a large platter on top of a big sliced Ontario Tomato for yourself, family, friends,guests ,take to a party too!!
Only 4 Main Ingredients!!! Amazing right?!
Ingredients:
You can and I would recommend doubling this recipe!
For this smaller recipe....
3 pounds of chicken livers
1 to 2 very large Spanish Onions
8 or 9 hard boiled eggs ( optional if you don't like or want them)
Salt and pepper to taste
3 to 4 tbs canola oil ( don't use olive oil!)
Directions:
boil eggs and set aside to cool then peel them of course ????
Wash your chicken livers well and pat until dried off set aside
Cut your Spanish Onion ( s) into small pieces ( use a Cuisinart or chopper) set aside
add oil to a large skillet or cast iron pan and allow to get hot
add onions until brown and caramelized
add chicken livers to that pan or a different heated one with oil ( up to you)
make sure that the liver is completely brown inside by checking you don't want any pink at all
The next step is up to you!
You can use a hand chopper or Cuisinart/Food Processor to chop the liver, onions and eggs
Add fried liver and onions to a large bowl and add one egg at a time to chop ( get the consistency you like)
Or as mentioned to a Cuisinart
* remember to only add a small amount of salt and pepper and keep tasting to see what you like!
*if your mixture seems dry you can add a bit more oil!
Make a day ahead of time before serving for the best tasting chopped liver ever! And keep in a sealed container in your fridge up to 5 days maximum!
I'm looking forward to hearing from you and hope you enjoyed my video with my sister in law Debbie!
One way to COOK LIVER (Does Not Taste Like Liver) ????
Lorraine shows you how to make a delicious meal using chicken livers. Also, this Sunday (nov.8) is last day to sign up for Art & Anna's fermenting course. See link below.
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Chicken Liver Pate
Quick simple recipe for a liver pate for those of us who struggle to eat liver.
IG: @thevitalityexperience