Katzs Chopped Liver Recipes

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CHOPPED LIVER



Chopped Liver image

Chopped Liver - traditional recipe for chopped chicken livers with schmaltz and gribenes. Deli-style Jewish holiday recipe for Passover, Rosh Hashanah, or just because.

Provided by Tori Avey

Categories     Appetizer

Time 1h45m

Number Of Ingredients 8

1 1/2 lbs chicken livers
1/4 cup schmaltz, divided ((see note below))
2 large onions, (sliced (for a sweeter chopped liver, use up to 4 onions))
5 hard boiled eggs, (peeled and diced (divided))
Salt, (to taste)
Black pepper, (to taste)
1/2 cup gribenes ((optional - see note below))
2 tbsp minced fresh parsley for garnish ((optional))

Steps:

  • Prepare schmaltz and gribenes ahead of time, or purchase schmaltz from your local kosher market. Goose fat or duck fat can be used in place of schmaltz if desired. Prepare the livers by cutting off any tough pieces or stringy tendons. You should also cut away any pieces of liver that look discolored, yellow or strange. This is pretty much the worst prep job ever, as uncooked liver has a soft and slimy texture, so make sure this step is done by someone with a strong stomach.
  • Add 2 tbsp schmaltz or oil into a large cast iron or nonstick skillet and melt over medium heat. Put half of the chicken livers into the skillet and fry them for 3 minutes on each side (about 6 minutes total). Season the livers generously with salt and pepper as they are cooking. *Note: If you plan to kosher your chicken livers by broiling them prior to making chopped liver, you will only need to sauté them in the skillet for about 1 minute on each side. Koshering the livers cooks them, so there is no need to sauté them for a long period of time. Be careful not to overcook or burn the livers, or they will become dry.
  • After cooking, livers should be firm and browned on the outside while slightly pink on the inside. They will continue to cook internally after you remove them from the skillet; don't overcook them, or they will turn dry. When the livers are brown and firm, pour them into a medium-size mixing bowl along with the leftover schmaltz/oil from the pan. Add another 2 tbsp of schmaltz/oil to the skillet, melt it, and fry the remaining livers repeating the same process as above. Add the livers and leftover schmaltz/oil from the pan to the mixing bowl.
  • The skillet should now be seasoned with schmaltz or oil, so you don't need to grease the pan again. Add the onion slices to the skillet and reduce heat to medium low.Cover the skillet and let the onion cook undisturbed over medium low heat for 10 minutes. Check once or twice during cooking just to make sure they are not over-browning or starting to burn. The onions should be softening, but not darkening at this point. This "steaming" process kick-starts the caramelization needed for sweetness in the chopped livers.
  • Uncover the skillet, stir the onions, and continue to sauté them for another 30-40 minutes, adjusting heat as needed to keep the onions from burning. Ideally the onions should be deeply caramelized, tender and sweet - this is what gives Jewish chopped liver its trademark savory-sweetness.Don't try to speed up the caramelization process, it takes time-- and that's ok. Good things are worth waiting for. When the onions have reduced to about 1/3 of their original size and are soft, sweet, and golden, they're ready.
  • Add the cooked onions to the mixing bowl along with 4 of the diced hard boiled eggs and the ½ cup of gribenes (optional). Season all ingredients generously with salt and pepper.
  • Now it's time to chop all of the ingredients together into a blended mix. There are various schools of thought on the "right" way to chop liver. The old fashioned way is to chop it by hand with a knife, mincing and mincing until it resembles a rough pâté.
  • Another popular method is using a meat grinder. I use a meat grinding attachment on my Kitchen Aid mixer on the fine hole setting. Works like a charm.If you want to take a more modern approach, fit your food processor with a metal blade. Place all ingredients into the processor and pulse for about 30 seconds, stirring once halfway through processing, until a roughly textured paste forms.
  • Whatever method you choose, it's important to taste the chopped liver once it is ground. Add salt or pepper to taste, if desired. Be a bit generous with the seasoning, as the liver is best served chilled and the seasoning won't taste as strong after chilling.
  • Chill the chopped liver in the refrigerator until ready to serve. Garnish with remaining diced hardboiled egg and minced parsley.

Nutrition Facts : Calories 190 kcal, Carbohydrate 2 g, Protein 10 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 244 mg, Sodium 223 mg, ServingSize 1 serving

BUBBIE'S CHOPPED LIVER



Bubbie's Chopped Liver image

Traditional chopped liver, my grandma's award-winning recipe! A must at our Shabbat table.

Provided by shaindy

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 4h40m

Yield 6

Number Of Ingredients 8

2 eggs
2 ¼ pounds chicken livers
2 tablespoons vegetable oil, divided
1 large onion, chopped
2 carrots, grated
1 small onion, chopped
salt and pepper to taste
1 tablespoon chicken stock

Steps:

  • Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold.
  • Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Place chicken livers on a baking sheet in a single layer and broil until the liver is no longer pink in the center and the juices run clear, about 3 minutes per side.
  • Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Stir in the chopped large onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Divide into two bowls and set aside. Place carrots in the same skillet. Cook and stir until the carrots have softened, about 5 minutes.
  • Place chicken livers, carrots, raw chopped onion, 1 hardboiled egg, half of the cooked onion, salt and pepper in a food processor. Process until smooth. Pour in the chicken stock and continue processing until the liver mixture is creamy and fluffy. Arrange the liver mixture in a bowl and top with the remaining cooked onion and grated hardboiled egg. Refrigerate for 4 hours before serving.

Nutrition Facts : Calories 261 calories, Carbohydrate 4.4 g, Cholesterol 677.5 mg, Fat 13.4 g, Fiber 0.7 g, Protein 29.3 g, SaturatedFat 3.5 g, Sodium 108.1 mg, Sugar 2.2 g

JEWISH DELI-STYLE CHOPPED CHICKEN LIVERS



Jewish Deli-Style Chopped Chicken Livers image

The Jewish version of pate, this rich spread gets a flavor boost from the sweet caramelized onions and the rendered chicken fat. Not a dish for the faint of heart, literally. It's wonderful on little pumpernickel squares with cornichons, but in a Jewish deli you can also find it spread between two slices of rye for lunch. Can be made 1 day ahead and kept in the refrigerator. From the Take-Out Menu Cookbook.

Provided by TxGriffLover

Categories     Chicken Livers

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 10

6 tablespoons schmaltz (see related recipe)
1 lb chicken liver, trimmed of any visible fat and membrane
1 medium onion, coarsely chopped (about 1 cup)
2 large eggs, hard-cooked and chopped
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
toasted rye bread
cracker
matzos, and
cornichon, for serving

Steps:

  • Prepare the Schmaltz as directed in the recipe. Rinse the livers and pat them dry with paper towels.
  • In a large saute pan set over meidum heat, heat 2 tablespoons of the Schmaltz and saute the livers until browned, turning once, about 2 to 2 1/2 minutes per side. They should be just barely pink inside. Don't overcook them or they will be dry. Transfer the livers to a cutting board to cool.
  • Using the same pan, heat another 2 tablespoons of the Schmaltz and add the onion. Cook, stirring occasionally, until golden brown, about 10 minutes.
  • Transfer the cooked onions and livers to the bowl of a food processor. Add the eggs, salt, pepper, and remaining 2 tablespoons of Schmaltz. Pulse 6 to 8 times, until coarsely chopped. Do not puree. Taste for seasoning and chill at least 2 hours before serving.
  • Serve with toast, crackers, or mazto and cornichons.

KATZ'S CHOPPED LIVER



Katz's Chopped Liver image

This recipe comes from Saveur maganize and is the liver spread served at Katz's Delicatessen in NYC's Lower East Side. It is more of a pate or spread than a chopped liver, but what's in a name? Serve with rye bread.

Provided by duonyte

Categories     Spreads

Time 1h

Yield 4 1/2 cups

Number Of Ingredients 8

1 lb beef liver, cleaned
1 lb chicken liver, cleaned
1/3 cup canola oil
1 large yellow onion, thinly sliced
6 tablespoons rendered chicken fat
2 hard-boiled eggs
kosher salt, to taste
ground black pepper, to taste

Steps:

  • The recipe does not call for it and of course it would not meet kosher requirements, but I always soak my liver in milk for an hour or two. I find that this really improves the taste of liver, especially beef liver.
  • Heat broiler to high, and place beef livers on an aluminum foil-lined baking sheet. Broil, turning once, until cooked through, about 10 minutes. Transfer to a food processor.
  • Place chicken livers on baking sheet and broil until cooked through, 8 to 10 minutes; Transfer to food processor.
  • Heat oil in a medium skillet over medium heat and add the onions. Cook, stirring often, until soft, 10 to 12 minutes. Transfer to food processor.
  • Add the remaining ingredients to the food processor and process until smooth.
  • Transfer to a medium bowl, cover with plastic film and chill.
  • Note: If you have a small food processor, cut the cooked beef liver into smaller pieces, quarter the eggs, mix with the chicken livers and all other ingredients in a large bowl, then process in batches.
  • Note2: I use butter, as I don't usually have schmaltz.

Nutrition Facts : Calories 943.9, Fat 53.3, SaturatedFat 13, Cholesterol 1422.9, Sodium 345.8, Carbohydrate 17.9, Fiber 0.6, Sugar 1.7, Protein 92.6

CHOPPED LIVER



Chopped Liver image

Provided by Ina Garten

Categories     appetizer

Time 25m

Yield 5 cups

Number Of Ingredients 10

2 pounds chicken livers
1 cup rendered chicken fat
2 cups medium-diced yellow onion (2 onions)
1/3 cup Madeira wine
4 extra-large eggs, hard-cooked, peeled, and chunked
1/4 cup minced fresh parsley leaves
2 teaspoons fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Pinch cayenne pepper

Steps:

  • Drain the livers and saute them in 2 batches in 2 tablespoons of the chicken fat over medium-high heat, turning once, for about 5 minutes, or until just barely pink inside. Don't overcook the livers or they will be dry. Transfer them to a large bowl.
  • In the same pan, saute the onions in 3 tablespoons of the chicken fat over medium-high heat for about 10 minutes, or until browned. Add the Madeira and deglaze the pan, scraping the sides, for about 15 seconds. Pour into the bowl with the livers.
  • Add the eggs, parsley, thyme, salt, black pepper, cayenne, and the remaining chicken fat to the bowl. Toss quickly to combine. Transfer half the mixture to the bowl of a food processor fitted with a steel blade. Pulse 6 to 8 times, until coarsely chopped. Repeat with the remaining mixture. Season, to taste, and chill. Serve on crackers or matzo.

KATZ DELI CHOPPED LIVER



Katz Deli Chopped Liver image

This famous liver spread, enriched with schmaltz (rendered chicken fat), is a staple at Katz' Delicatessan, on New York City's Lower East Side. It's best served plain, as it is at Katz's, on rye bread. Posted for Culinary Quest 2016

Provided by Annacia * @Annacia

Categories     Meat Appetizers

Number Of Ingredients 15

1 pound(s) beef livers, cleaned
1 pound(s) chicken livers, cleaner
6 tablespoon(s) rendered chicken fat (schmaltz), recipe follows
1/3 cup(s) vegetable oil
1 large yellow onion, thinly sliced
6 tablespoon(s) rendered chicken fat (smaltz)
2 - hard-cooked large eggs, finely chopped
- kosher salt and freshly ground black pepper, to taste
FOR SERVING:
- toasted or untoasred rye bread
SMALTZ
8 ounce(s) chicken fat and/or skin, cut into small pieces
1 - sprig fresh thyme or 1/4 teaspoon dried thyme
1 clove(s) garlic, minced
2 tablespoon(s) cold water

Steps:

  • Heat broiler to high, and place beef livers on an aluminum foil-lined baking sheet. Broil, turning once, until cooked through, about 10 minutes; transfer to a food processor.
  • Place chicken livers on baking sheet and broil until cooked through, 8-10 minutes; add to food processor.
  • Heat oil in a 10″ skillet over medium heat and add onion; cook, stirring often, until soft, 10-12 minutes. Transfer to food processor, along with fat, eggs, salt, and pepper; process until smooth. Transfer to a medium bowl, cover with plastic wrap, and chill.
  • SMALTZ: In a small saucepan combine the chicken fat and/or skin, thyme, garlic, and water. Bring the mixture to a simmer over medium-low to medium heat. Cook until the fat has rendered (liquefied) and the skin becomes crispy, about 35 to 45 minutes. (Adjust the heat, as needed, to keep the skin from browning too quickly.) Set the chicken fat aside to cool slightly. Strain into a small bowl. If desired reserve the crispy skin. Refrigerate, covered, for up to one week. Makes about 1/2 cup
  • Note: Trim chicken fat and skin from whole birds before roasting and store in the freezer until there is enough to render

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  • In a small saucepan, cover the eggs with cold water and bring to a boil; cook over moderate heat for 10 minutes. Drain the eggs and immediately fill the pan with cold water. Add ice and let the eggs stand until chilled. Drain the eggs, peel and coarsely chop.
  • In a very large skillet, melt the butter in 1/4 cup of the chicken fat. Add the onion and cook over moderately low heat, stirring occasionally, until softened and just starting to brown, about 10 minutes. Season the livers with salt and pepper and add them to the skillet. Cook over moderately high heat, turning occasionally, until barely pink inside, about 8 minutes.
  • Scrape the mixture into the bowl of a food processor and let cool slightly. Add the chopped eggs and pulse until the livers are finely chopped but not completely smooth. Add the parsley and the remaining 1/4 cup of chicken fat and pulse to combine. Season with salt and pepper.
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