GRANDMA'S CHOPPED LIVER RECIPE | ALLRECIPES
Liver is simmered in chicken broth and ground with hard cooked egg and three different preparations of onion to make the best chopped liver ever.
Provided by aj
Categories Chicken Appetizers
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Cook Time 1 hours 0 minutes
Yield 12 servings
Number Of Ingredients 7
Steps:
- Place the liver, whole eggs and one onion into a large saucepan with the water. Bring to a boil and stir in the chicken bouillon cubes. Simmer for one hour, then allow to cool.
- Meanwhile, heat the oil in a large skillet over medium heat. Chop one onion and fry in the oil until tender. Chop the third onion and set aside. When the liver has cooled, grind together the liver, hard-cooked eggs and the three onions. Season with salt and pepper. Chill before serving.
Nutrition Facts : Calories 132.3 calories, CarbohydrateContent 2.8 g, CholesterolContent 292.2 mg, FatContent 6.8 g, FiberContent 0.5 g, ProteinContent 14.3 g, SaturatedFatContent 1.8 g, SodiumContent 260.9 mg, SugarContent 1.2 g
CHICKEN-LIVER PâTé RECIPE - NYT COOKING
You could serve this chicken pâté as an appetizer at a dinner party, or simply as a light (really!) supper or a sandwich spread. It takes less than a half-hour to prepare, and it will firm up in the refrigerator in a few hours. Simply pack the mixture into a bowl or glass jar, cover and refrigerate.
Provided by Sam Sifton
Total Time 20 minutes
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Put a large, heavy sauté pan over medium heat, and melt 4 tablespoons of the butter until it begins to foam. Add the shallots, and sauté them until translucent, being careful not to allow them to brown. Add the livers, thyme and Madeira or port, and bring the heat to high. Cook, occasionally stirring the livers around in the pan with a spoon, until the wine has reduced and the livers are lightly browned but still very soft and pink on the inside, approximately 5 minutes.
- Remove the pan from the stove, and put its contents into a blender or food processor, along with the cream and the remaining butter. Purée until smooth, adding a little more cream if necessary. Taste and adjust seasoning, adding salt if necessary.
- Pack the pâté into a glass jar or bowl, then smooth the top with a spatula. Cover with plastic wrap and refrigerate until firm, about two hours or up to five days. Serve with bacon-onion jam and copious amounts of toast.
Nutrition Facts : @context http//schema.org, Calories 207, UnsaturatedFatContent 6 grams, CarbohydrateContent 4 grams, FatContent 16 grams, FiberContent 1 gram, ProteinContent 10 grams, SaturatedFatContent 9 grams, SodiumContent 225 milligrams, SugarContent 2 grams, TransFatContent 1 gram
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LIVER PATE RECIPE | ALLRECIPES
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Reviews 4.6
Total Time 1 hours 45 minutes
Category Pate
Calories 115.8 calories per serving
- Place cooked livers in a blender or food processor, and process until smooth. Add chopped onion, sherry, butter or margarine, salt, black pepper, and mace; pulse to blend. With hands lightly greased, form pate mixture into a mound, and place on a serving platter. Chill for 1 hour before serving.
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CLASSIC GIBLET GRAVY RECIPE - EASY GIBLET GRAVY
From delish.com
Reviews 5
Total Time 2 hours 15 minutes
Category low sugar, nut-free, Christmas, Sunday lunch, Thanksgiving, side dish
Cuisine American
Calories 77 calories per serving
- Remove liver from giblets and chill in the refrigerator until ready to use. In a large saucepan over medium heat, combine the rest of the giblets, neck, onion, carrot, garlic cloves, sage, thyme rosemary, and broth. Bring to a boil, then reduce heat, cover and let simmer very gently for 1 ½ hours. Add chilled liver to broth and simmer until cooked through, about 25 minutes more. Strain broth, discard neck and all veggies. You should have about 2 ½ cups stock at this point. Finely chop all giblets and set aside. In a large saucepan over medium heat, melt butter. Whisk in flour and cook until bubbling and just beginning to turn golden, 2 to 3 minutes. Whisk in ½ cup of strained giblet stock into gravy at a time, waiting to fully incorporate before adding any more. Once all stock is in, let gravy simmer, mixing constantly and scraping the bottom of the pot until thickened, about 5 minutes. Season with salt and pepper and add chopped giblets back into pot.
CLASSIC GIBLET GRAVY RECIPE - EASY GIBLET GRAVY - DELISH
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Reviews 5
Total Time 2 hours 15 minutes
Category low sugar, nut-free, Christmas, Sunday lunch, Thanksgiving, side dish
Cuisine American
Calories 77 calories per serving
- Remove liver from giblets and chill in the refrigerator until ready to use. In a large saucepan over medium heat, combine the rest of the giblets, neck, onion, carrot, garlic cloves, sage, thyme rosemary, and broth. Bring to a boil, then reduce heat, cover and let simmer very gently for 1 ½ hours. Add chilled liver to broth and simmer until cooked through, about 25 minutes more. Strain broth, discard neck and all veggies. You should have about 2 ½ cups stock at this point. Finely chop all giblets and set aside. In a large saucepan over medium heat, melt butter. Whisk in flour and cook until bubbling and just beginning to turn golden, 2 to 3 minutes. Whisk in ½ cup of strained giblet stock into gravy at a time, waiting to fully incorporate before adding any more. Once all stock is in, let gravy simmer, mixing constantly and scraping the bottom of the pot until thickened, about 5 minutes. Season with salt and pepper and add chopped giblets back into pot.
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