My Bubbe made this to-die-for dish for every holiday meal. Please go to a real butcher shop and buy real chicken livers, it makes a world of difference in the taste and texture of the dish. 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. All Rights Reserved. Simple Chopped Liver. Rating: 4. Read Reviews Add Review. Save Pin Print Share. Gallery Simple Chopped Liver. Simple Chopped Liver inounvme. Recipe Summary test prep:. Nutrition Info. Ingredients Decrease Serving 8.
The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list. I Made It Print. Full Nutrition. Reviews 7 Read More Reviews. Most helpful positive review inounvme. There is usually a lump of fat around the neck, in an older bird at least. Add 1 cup 8 oz dairy-free margarine, 1 teaspoon salt, and 1 large onion with the skin left on to enhance the golden color. Remove the skin from the chicken, cut into smallish pieces, and add to the pan.
Remove the skin from the pan and drain on paper towels to form gribenes or crackling. As the fat cools, a rich jelly will collect at the bottom of the dish. This jelly forms a delicious base for soup or sauces.
How would you rate Chopped Liver? Leave a Review. Either pour the mixture into a food processor and process to a coarse or smooth paste Please cook until the livers are cooked through 3 - 6 minutes. PS - If you are serving this the people under the "drinking age", use the wine or brandy in the cooking process, with the livers, to cook off the alcohol.
IMHO, use half the egg and the ingredients are spot on. I used a blender to mix onions, liver, and egg. So if you follow this recipe for how to make hard-boiled eggs , leave them in the hot water for 12 minutes. Extra-virgin olive oil : Traditional chopped liver is made with chicken fat. This ensures that the dish keeps Kashrut laws and does not mix meat and dairy. I prefer to use extra-virgin olive oil. Onion : Chop it finely.
This is a very important ingredient - it's responsible for the dish's bold flavor. Minced garlic : It's best to use fresh minced garlic, though sometimes I use garlic powder instead. Garlic is not usually included in traditional recipes, but I like the flavor it adds. Kosher salt and black pepper : If using fine salt, you should reduce the amount you use, or the dish could end up too salty. How to make chopped liver? It's so easy! Scroll down to the recipe card for detailed instructions.
Here are the basic steps:. Cook the onions and garlic in olive oil. Transfer them to your food processor along with the hard-boiled eggs. It has a rich, deep flavor and smooth texture. It gets a lot of its flavor from caramelized onions and from the fact that it's high in fat - and fat tastes good.
But both are delicious! They're actually very different. Chicken liver is considerably milder in its flavor than beef liver, which is very strong-flavored even calf's liver which is milder. Chicken liver also has a softer texture. If one would like to try livers for the first time and is hesitant, chicken is probably the way to go. My recipe already departs from tradition by using olive oil instead of chicken fat schmaltz in Yiddish and adding garlic.
If you'd like to vary it even more, you can experiment with adding more spices to the dish - try just a pinch of them. Good options include smoked paprika and cumin.
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