I adore chicken livers, washed, cut in half and added to sautéed onion slices chilli and garlic. Add good splash of soy sauce. Cook liver 5 mins! Serve with rice.
Have talked myself into cooking them this evening!
I just bought chicken livers a couple days ago and here a recipe materializes. I love it when this happens. My recipe calls for clarified butter, shallots and brandy. but I will save this recipe for a future endeavor. I also have a recipe for mock chicken liver spread using canned green beans, garlic, walnuts and nutritional yeast. Its crazy similar in appearance and texture, but missing liver umami goodness. When I hear someone ask - what am I, chopped liver? I say I wish!
LOVE liver. But in my case, beef liver. I’ve never tasted either chicken liver or pork liver. Frankly, the idea doesn’t appeal to me no matter what anyone says. But that beef liver has to be accompanied by lots of carmelized onions and gravy with garlic-mashed potatoes. YUM!
I always use half baby beef liver and half chicken liver. Great texture. Also hard boiled eggs and onions fried in schmaltz. Lots of salt and pepper! Yum!
Great post and great comments...how are there not going to be 10k opinions...lol...our favorite deli here in the valley in L.A. called Brent's Deli had a very unique one that was sweet: I think they put in some brown sugar or used sweet onions; however they changed their recipe recently. Chopped Liver to me is such a sense memory thing all from the time I was little (now 56) that was served at every family holiday. I always loved it. Excited to try your recipe. Keep up the good work
Shame, on you, and on the ancestors, Sassenach! Heh, Yiddisher chopped liver REQUIRES schmaltz--message ends; when god created the chicken, all parts--with the possible exception of the head, feathers and several questionable organs--were edible, hah; you buy the hen, wash and brine/kosher, remove fat, rendering it gently with a little chopped onion to improve both smell and flavor, remove "gribbenies" (the remaining fried fat skins and onion) and eat immediately, warm, preferably on challah or seeded rye bread, remove liver and sautee on low heat in the pan, rendered fat removed, jarred and saved in the back of the fridge; while the portion-size-hacked hen is simmering into the sacred soup with an onion, carrot and celery, s. & p., one hard-boils and chops an egg or two, a teaspoon of schmaltz, s. & p. and mix loosely with the rough-chopped liver, never blended to a paste, compress into bowl, sprinkle reserved, chopped egg on top, repair to one's bedroom to scarf the lot, also works well with matzoh and, at least in England, a grand cup o' tea . . . or two. Some have been known to add chopped vidalia onion to the mix . . . what's not to like? Note the fowl should only be par-boiled into submission and soup (did I mention matzoh balls?), such that the meat can then be roasted and still have flavor integrity when served with horse radish, roast potatoes and a green veg. of choice--add little individual Yorkshire puds. when non-Jews attend.
I’m known for my chopped liver! My son in law (who is kind of a health nut) especially loves it, but I’m sure if he knew what was in it, he’d never let it pass his lips. I think schmaltz is the only way to go— it adds a distinctive flavor—and I too keep schmaltz in my freezer. I use two to three onions to a pound of chicken livers and four eggs. Sort through the chicken livers first and toss any that are kind of mashed looking. Cut away any sections that are green as the green stuff will turn the livers very bitter. I add a splash of balsamic to the onions while they’re carmelizing. Throw it all (including any melted schmaltz in the pan) in the cuisinart and process by pulsing, but don’t let it go too long or it’ll turn to a paste. Taste for seasoning, add a tablespoon or two of Mayo, pulse a time or two until the Mayo is combined, and chill. Yum.
It is serendipitous that you have selected this day for chicken livers. In Berkeley CA chicken livers are the most inexpensive thing you can buy;I LOVE chicken liver. I am alone now; my Gentile partner hated chopped, sautéed with onions and mushrooms-So now I can veg on it whenever I want.I need the iron supplement also. My first recipe came from the Settlement Cookbook when I married in 1954 and since I was orphaned at 15, did not know how to cook anything. ( not even Jello)At age 22 living with friends in NY, I was always relegated to washing dishes at our 2 bedroom apartment at Sherman Square hotel. I still did not know how to cook anything. Thank goodness for all the 72nd St and Broadway delis. They saw me coming for the chopped liver. thanks for listening
I am known for making the best chopped liver in my family. I use beef liver, onions, eggs, and mayo. I use a food processor, being very careful to grind just enough to to produce small particles, NOT a paste, The ratio is l lb. liver to 2 eggs, mayo to bind.
Onions are ground to taste, but caution is suggested. I add them a little at a time.
Butter, instead of margarine. A splash of vermouth to help scrape up the browned bits is nice. I would pulse in the food processor, to witness tiny bits of egg, onion, chicken liver. Pour over about 1/4 inch of melted, clarified butter, which will congeal and be a tasty shmear for the crackers or crustless toast.
I use butter instead of margarine ( I'm a goy) and bit of dry sherry. I've used olive oil, but prefer butter. Nothing called margarine crosses my threshold. (BTW, I love sauteed chicken livers and beef liver-and-onions)
I'm appreciating all these tips. I can't imagine using olive oil in chopped liver, but I'm tempted to try the butter-flavored olive oil. Then again, I love my mom's recipe, so maybe I won't mess with it!
Thank you for this! We love chopped liver and make it often. Even my 8 y.o. grandson likes it. (We told him it was chopped meat.) We usually use olive oil as the fat for sauteeing, and I'm thinking your mom used margarine rather than butter to keep it Kosher by not mixing dairy with meat. I'm wondering if lightening might strike if I sauteed it in a combo of butter and oil. Also, to cut bitterness, I add a pinch of sugar.
I use that in popcorn, too! I mix the butter-flavored and truffle-flavored olive oils together, pop the corn, and then add truffle salt and sometimes paprika. I am making myself hungry now.
I adore chicken livers, washed, cut in half and added to sautéed onion slices chilli and garlic. Add good splash of soy sauce. Cook liver 5 mins! Serve with rice.
Have talked myself into cooking them this evening!
I also highly suggest Alison Roman's recipe from New York Times. No eggs and lots of shallots little wine/sherry. Very very good.
I just bought chicken livers a couple days ago and here a recipe materializes. I love it when this happens. My recipe calls for clarified butter, shallots and brandy. but I will save this recipe for a future endeavor. I also have a recipe for mock chicken liver spread using canned green beans, garlic, walnuts and nutritional yeast. Its crazy similar in appearance and texture, but missing liver umami goodness. When I hear someone ask - what am I, chopped liver? I say I wish!
So did your father-in-law like it?
LOVE liver. But in my case, beef liver. I’ve never tasted either chicken liver or pork liver. Frankly, the idea doesn’t appeal to me no matter what anyone says. But that beef liver has to be accompanied by lots of carmelized onions and gravy with garlic-mashed potatoes. YUM!
I always use half baby beef liver and half chicken liver. Great texture. Also hard boiled eggs and onions fried in schmaltz. Lots of salt and pepper! Yum!
Great post and great comments...how are there not going to be 10k opinions...lol...our favorite deli here in the valley in L.A. called Brent's Deli had a very unique one that was sweet: I think they put in some brown sugar or used sweet onions; however they changed their recipe recently. Chopped Liver to me is such a sense memory thing all from the time I was little (now 56) that was served at every family holiday. I always loved it. Excited to try your recipe. Keep up the good work
Thank you! (Sugar in chopped liver? I love sugar. But not in chopped liver.)
Shame, on you, and on the ancestors, Sassenach! Heh, Yiddisher chopped liver REQUIRES schmaltz--message ends; when god created the chicken, all parts--with the possible exception of the head, feathers and several questionable organs--were edible, hah; you buy the hen, wash and brine/kosher, remove fat, rendering it gently with a little chopped onion to improve both smell and flavor, remove "gribbenies" (the remaining fried fat skins and onion) and eat immediately, warm, preferably on challah or seeded rye bread, remove liver and sautee on low heat in the pan, rendered fat removed, jarred and saved in the back of the fridge; while the portion-size-hacked hen is simmering into the sacred soup with an onion, carrot and celery, s. & p., one hard-boils and chops an egg or two, a teaspoon of schmaltz, s. & p. and mix loosely with the rough-chopped liver, never blended to a paste, compress into bowl, sprinkle reserved, chopped egg on top, repair to one's bedroom to scarf the lot, also works well with matzoh and, at least in England, a grand cup o' tea . . . or two. Some have been known to add chopped vidalia onion to the mix . . . what's not to like? Note the fowl should only be par-boiled into submission and soup (did I mention matzoh balls?), such that the meat can then be roasted and still have flavor integrity when served with horse radish, roast potatoes and a green veg. of choice--add little individual Yorkshire puds. when non-Jews attend.
The only gribenes I was intimately acquainted with was my cousin's dog, Gribenes...
I’m known for my chopped liver! My son in law (who is kind of a health nut) especially loves it, but I’m sure if he knew what was in it, he’d never let it pass his lips. I think schmaltz is the only way to go— it adds a distinctive flavor—and I too keep schmaltz in my freezer. I use two to three onions to a pound of chicken livers and four eggs. Sort through the chicken livers first and toss any that are kind of mashed looking. Cut away any sections that are green as the green stuff will turn the livers very bitter. I add a splash of balsamic to the onions while they’re carmelizing. Throw it all (including any melted schmaltz in the pan) in the cuisinart and process by pulsing, but don’t let it go too long or it’ll turn to a paste. Taste for seasoning, add a tablespoon or two of Mayo, pulse a time or two until the Mayo is combined, and chill. Yum.
I am probably the only person in Marin County who keeps schmaltz in her freezer. Can't make chopped liver without it.
It is serendipitous that you have selected this day for chicken livers. In Berkeley CA chicken livers are the most inexpensive thing you can buy;I LOVE chicken liver. I am alone now; my Gentile partner hated chopped, sautéed with onions and mushrooms-So now I can veg on it whenever I want.I need the iron supplement also. My first recipe came from the Settlement Cookbook when I married in 1954 and since I was orphaned at 15, did not know how to cook anything. ( not even Jello)At age 22 living with friends in NY, I was always relegated to washing dishes at our 2 bedroom apartment at Sherman Square hotel. I still did not know how to cook anything. Thank goodness for all the 72nd St and Broadway delis. They saw me coming for the chopped liver. thanks for listening
I am known for making the best chopped liver in my family. I use beef liver, onions, eggs, and mayo. I use a food processor, being very careful to grind just enough to to produce small particles, NOT a paste, The ratio is l lb. liver to 2 eggs, mayo to bind.
Onions are ground to taste, but caution is suggested. I add them a little at a time.
SCHMALTZ,SCHMALTZ,SCHMALTZ... 'Nuff said!!!
I find them too heavy for my digestion; I prefer mayo.
But did your father in law like it?
Yes, but unlike my Valhrona-covered chocolate almond biscotti and any cake I've ever made, he didn't ask for seconds...
Your biscotti sounds wonderful. Be right over!
Butter, instead of margarine. A splash of vermouth to help scrape up the browned bits is nice. I would pulse in the food processor, to witness tiny bits of egg, onion, chicken liver. Pour over about 1/4 inch of melted, clarified butter, which will congeal and be a tasty shmear for the crackers or crustless toast.
I use butter instead of margarine ( I'm a goy) and bit of dry sherry. I've used olive oil, but prefer butter. Nothing called margarine crosses my threshold. (BTW, I love sauteed chicken livers and beef liver-and-onions)
Use oil (not olive oil) for authentic taste.
That makes sense to me. I'll try a neutral oil next time.
The olive oil gives it a taste you don't want; I use grapeseed oil.
I'm appreciating all these tips. I can't imagine using olive oil in chopped liver, but I'm tempted to try the butter-flavored olive oil. Then again, I love my mom's recipe, so maybe I won't mess with it!
Olive oil is not authentic. Try grapeseed oil first.
You drink the vermouth and everything is wonderful!
I would have to drink a lot of vermouth if I were eating the liver as liver.
So you don't like liver. That's okay. I understand.
Debby, I like your vitae.
Thanks!
A pleasure.
Okay. As they say in Brooklyn: "You're entitled."
Not. At. All. Only chopped.
Okay. To each her/his own.
I like the vermouth idea!
I forgot to say this is made every year on Thanksgiving, with the turkey liver. Divine!
I neve tried turkey liver. Probably b/c I am not a good turkey cook!
Thank you for this! We love chopped liver and make it often. Even my 8 y.o. grandson likes it. (We told him it was chopped meat.) We usually use olive oil as the fat for sauteeing, and I'm thinking your mom used margarine rather than butter to keep it Kosher by not mixing dairy with meat. I'm wondering if lightening might strike if I sauteed it in a combo of butter and oil. Also, to cut bitterness, I add a pinch of sugar.
Actually when I read the olive oil comment I thought, "hmmm, maybe I should try using butter-flavored olive oil." (I use it for popcorn.)
Hmm. I've honestly never heard of that. Why not try it? Here's one...how about truffled olive oil!!!??? :-)
I use that in popcorn, too! I mix the butter-flavored and truffle-flavored olive oils together, pop the corn, and then add truffle salt and sometimes paprika. I am making myself hungry now.
Awesome! Let me know how it turns out!