How To make Chopped Chicken Liver Appetizer
1 lb Chicken livers
3/4 c Chicken fat (available from
-your butcher) 1 c Coarsely chopped onions
4 Hard-cooked eggs, peeled
1 ts Salt
1 ds Pepper
Wash chicken livers and pat dry with towel. Set aside. Cut up chicken fat and put in a skillet with onions. Saute, stirring occasionally, to prevent burning the onions. Cook until the onions are lightly browned and fat is melted. Remove onions and set aside. Pour liquid chicken fat into a cup and set aside. Place livers in the same skillet with 3 tablespoons of the liquid chicken fat and saute until well done. Add additional chicken fat, if necessary. Cool slightly. Using a food grinder with a fine blade, a food blender at high speed, a food processor with a metal blade, or a chopping bowl, finely grind or chop livers, hard-cooked eggs, and onions. Place mixture in a bowl, add salt, pepper and about 1/4 cup liquid fat. If additional fat is necessary, add salad oil, one tablespoon at a time, to the mixture. Mix until all ingredients are well blended. Fill a well-oiled 3-cup mold or shape into a simple ball and refrigerate. Serve with cocktail-size rye bread slices. Makes 3 cups. From: CLASSIC COLD CUISINE by Karen Green, Jeremy P. Tarcher, Inc., Los Angeles. 1984. ISBN 0-87477-322-9 Posted by: Karin Brewer, Cooking Echo, 8/92
How To make Chopped Chicken Liver Appetizer's Videos
Chopped Chicken Liver
@Magisto
The Most Delicious Chopped Liver
One of the traditions in my wife’s family for Passover is chicken liver pate, here is my version of a chopped liver.
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Chicken Liver Pate Recipe!! Noreen's Kitchen
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Greetings! I wanted to begin to focus on some really nice appetizers that are affordable and accessible for everyone and I cannot think of a more elegant or beautiful appetizer than a pate'! Pate is a smooth spread that is served on baguette or crackers. Foi Gras is a goose liver pate' that is rick and unctuous. We don't have the budget for that so we can fall back on the old Jewish favorite chopped liver or Chicken LIver Pate' I am taking some inspiration from Mark Bitman, a foodie and writer for the New York Times who is the most amazing minimalist cook I have ever seen. He takes his inspiration from his grandmother's traditional chopped liver which would have been made with melted chicken fat or schmaltz instead of the butter.
This pate' is easy to put together and very budget friendly. It incorporates some interesting spices such as clove and allspice along with salt and pepper which give the pate' a mild and rich flavor.
If you are going to make this, plan on preparing it at least a day ahead, this will need to chill and overnight is recommended. You want to serve this cold so it will be spreadable and the flavors that you took time to cook into it will have time to mix and mingle.
This pate' is a wonderful addition to any holiday appetizer spread or just on it's own as a quick snack.
I hope you try this and I hope you enjoy it. As always, Happy Eating and Merry Christmas!
Chicken Liver Pate'
2-20 containers of fresh chicken livers, trimmed
1 large onion chopped
6 Tablespoons of butter divided.
1/2 teaspoon ground clove
1/2 teaspoon ground allspice
1/2 teaspoon finely ground black pepper
1 teaspoon salt
1/2 cup heavy cream
In a large skillet, melt 4 tablespoons of butter and add chopped onion. Allow onion to sweat until they are soft and translucent.
Remove onions to the bowl of your food processor.
Wipe out pan of any remaining onion pieces.
Add remaining 2 tablespoons of butter and allow to melt.
Add in fresh chicken livers and cook over medium low to medium heat. You really want the chicken livers to sort of poach as opposed to fry. They will render quite a bit of liquid. Cook livers until they are just slightly pink in the middle. Spoon out of skillet with a slotted spoon leaving the liquid behind. (you can give that to your dogs. They will love you for it!)
Add the cooked chicken livers to the bowl of the food processor with the onions.
Add in the clove, allspice and pepper, salt and cream.
Give it a whirl until everything is smooth and creamy.
You can also choose to leave this a bit on the chunky side if you prefer a more rustic french style pate'.
Taste for seasoning and adjust if necessary. I found mine needed just a hint more salt and a splash more of cream.
Transfer to a container and cover tightly. Store in refrigerator at least 2 hours or preferably overnight.
Serve with sliced baguette and/or crackers along with an assortment of cheeses for a simple and delicious holiday appetizer tray.
Silky Smooth Chicken Liver Pate | Easy Appetizer Recipe
This silky smooth Chicken Liver Pate is the perfect appetizer to kick off the new year! Made with simple ingredients and steps, this Chicken Liver Pate will impress with ease.
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#platinitwithwendy #chickenliverpate #appetizer
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Chopped Chicken Livers.mpg
How to prepare Chopped Chicken Livers. Demonstrated by professional cooking teacher and retired caterer, Betty Bannerman Busciglio. Visit website: bettyskitchenfare.com.
Chopped Chicken Livers
1 pound chicken livers
1 large onion, chopped
2 eggs, hard boiled and roughly chopped
¼ cup chicken fat or butter
Salt and pepper to taste
Drain the chicken livers and remove any connective tissue, dark or green spots.
Melt the fat in a large skillet and sauté the onions until soft. Add the cleaned livers and cook until the livers are just pink in the center. This will take 10 to 15 minutes.
Add salt and pepper to taste and mix in the eggs. Using the large grating blade of a food processor, grate the mixture.
Transfer to a bowl and stir to combine. Taste for seasoning and add salt and pepper if needed.
Pack into a serving dish and cover tightly with plastic wrap and refrigerate overnight. Serve with crackers, rounds of toasted baguette or matzoh.
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
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???? 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
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#chicken #appetizer #liverrecipe