CHOPPED LIVER RECIPE RECIPES

Name: Chopped Liver
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 5 cups
Cuisine: jewish-cooking
Ingredients: 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

CHOPPED LIVER RECIPE | INA GARTEN | FOOD NETWORK

Chopped Liver Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories appetizer

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 5 cups

Number Of Ingredients 10

Ingredients

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.

EASY CHICKEN LIVER AND BRANDY PATE RECIPE - FOOD.COM

Easy Chicken liver and Brandy Pate Recipe - Food.com image

Make and share this Easy Chicken liver and Brandy Pate recipe from Food.com.

Total Time 1 hours

Prep Time 30 minutes

Cook Time 30 minutes

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

125 g butter
1 large onion, chopped
2 cloves garlic, crushed
2 slices rindless bacon, chopped
250 g chicken livers, trimmed
1/4 teaspoon dried thyme
freshly ground black pepper
2 tablespoons cream
1 tablespoon brandy
30 g butter, extra,melted
60 g butter, melted
2 tablespoons snipped chives

Steps:

Melt butter in a pan, add onion, garlic and bacon.
Cook until onion is tender and bacon is cooked.
Add chicken livers and cook, stirring occasionally, for 5-10 minutes.
Remove from heat.
Stir in thyme, pepper, cream, brandy and melted butter.
Spoon mixture into a food processor or blender and process until smooth.
Pour into serving dishes.
-------Topping-------.
Pour melted butter over pate.
Sprinkle with chopped chives.
Refrigerate pate overnight.
Stand at room temp 30 minutes before serving.
Serve with toast, crackers or crusty french bread.

Nutrition Facts : Calories 525.9, FatContent 50.5, SaturatedFatContent 30.5, CholesterolContent 341.5, SodiumContent 463.6, CarbohydrateContent 4.9, FiberContent 0.7, SugarContent 1.7, ProteinContent 12.2

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