Russ Daughters Chopped Chicken Liver Recipes

RUSS & DAUGHTERS' CHOPPED CHICKEN LIVER

Russ & Daughters' Chopped Chicken Liver image

Provided by Jason Epstein

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 6

Ingredients

1 pound fresh chicken livers (about 16 livers)
2 tablespoons vegetable oil (schmaltz, rendered chicken fat, is available from your butcher, and can be used as a substitute at your own risk)
2 tablespoons vegetable shortening
2 large Spanish onions (1 pound each), peeled and chopped
3 large hard-cooked eggs, chilled
Kosher salt and freshly ground pepper to taste

Steps:

Drain chicken livers, rinse and pat dry. Remove any connective tissue. Heat the oil in a large skillet over medium-high heat and sauté the livers until they are firm and slightly pink in the center, about 5 minutes. (Do not overcook.) Remove with a slotted spoon and place on a plate to cool.
In a clean, large skillet, melt the shortening over medium heat and add the onions. Sauté until onions are caramelized, 30 to 40 minutes, reducing heat to low as the onions soften.
When the onions are ready, coarsely chop the livers in a food processor and place in a bowl (or chop livers with an old-fashioned manual chopper in a wooden bowl). Peel the eggs and mash with a fork in a bowl. Add to the livers. Add the onions and mix well, stirring in just enough of their cooking juices to moisten the mixture. Season with salt and pepper.
Cover the chopped liver and let mellow in the refrigerator for at least a few hours. Remove from the refrigerator 15 minutes before serving.

Nutrition Facts : @context http, Calories 188, UnsaturatedFat 7 grams, Carbohydrate 9 grams, Fat 10 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 423 milligrams, Sugar 4 grams, TransFat 0 grams

CHOPPED LIVER

Chopped Liver image

This chopped liver recipe from Josh Russ Tupper of Russ and Daughters is used to make his popular Oy Vey Schmear sandwich.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Yield Makes about 3 pounds

Number Of Ingredients 7

Ingredients

1/3 cup rendered and strained chicken schmaltz
2 tablespoons plus 2 teaspoons vegetable oil
1 cup Josh Russ Tupper's Caramelized Onions
2 1/2 pounds raw chicken livers, gall bladder removed, lobes cut in half, or quarters if large
Coarse salt and freshly ground black pepper
1/2 cup finely chopped onions
2 hard-boiled large eggs, peeled and chopped

Steps:

Rinse livers under cold water to remove blood; drain. Heat a medium skillet over medium-high heat and add schmaltz and 2 tablespoons vegetable oil. Add caramelized onions. Cook, stirring, until beginning to brown, about 3 minutes.
Add livers to skillet and season with salt. Cook, stirring, until livers begin to brown and insides are pink throughout, 15 to 20 minutes. Transfer livers to a plate to cool slightly, about 10 minutes.
Meanwhile, in a small skillet, heat remaining 2 teaspoons vegetable oil. Add chopped onions and cook, stirring, until golden brown; remove from heat and set sauteed onions aside.
Place cooled livers and caramelized onions in the bowl of a food processor; pulse until well combined. Transfer to a medium bowl. Stir in hard-boiled eggs, sauteed onions; season with salt and pepper. Refrigerate at least 3 hours before using.

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