Russ & Daughters' Chopped Chicken Liver
- Total Time
- 1 hour, with refrigeration
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1pound fresh chicken livers (about 16 livers)
- 2tablespoons vegetable oil (schmaltz, rendered chicken fat, is available from your butcher, and can be used as a substitute at your own risk)
- 2tablespoons vegetable shortening
- 2large Spanish onions (1 pound each), peeled and chopped
- 3large hard-cooked eggs, chilled
- Kosher salt and freshly ground pepper to taste
Nutritional analysis per serving (10 servings)
188 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 15 grams protein; 423 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
Cover the chopped liver and let mellow in the refrigerator for at least a few hours. Remove from the refrigerator 15 minutes before serving.
Private Notes
Comments
I worked in STERNS DEPARTMENT STORE as a short order cook....my boss, Mr Penna taught me to make a delicious chicken liver pate. Quite non kosher. We made vast amounts for the salad bar. Sauté bacon, leave some of the grease. Add carrots, onions and celery...add some chicken stock...when soft, add livers and cook until done.remove everything except the liquid, and reduce until thickened. chop solids in the food processor, not too smooth. Cool the pate and add lots of chopped Hard cooked eggs
12/2015
Slice onions plan (1/8 inch)
Fry onions in frying pan (Lg Bourgeat) in all of the chicken fat 8-10 minutes at high heat constantly stirring with wooden paddle until well browned.
Reduce heat to medium Add chicken livers cut in three and cook 3 min per side.
Deglaze with 2 T ...brandy /shery
I modified the ingredients somewhat (had only two, not three hardboiled eggs, and used butter in stead of vegetable shortening, therefore rendering it totally not kosher) but the result tastes good, the consistency smooth and creamy. The yield of 8-10 servings might be better described in terms of total quantity - about 3 cups.
I froze in smaller portions so it would last longer. Excellent taste of NYC.
2lbs of onions is overkill by half — and I love caramelized onions. I added one chopped shallot, salt, fresh black pepper and baharat to the livers while cooking them.
Perhaps my sense of humor is not with me today - schmaltz "use at you own risk" ? - meaning I can never let it go? It's the best!
My Great Aunt Lucille made something like this with schmaltz. It's the only liver dish I have ever liked.
Advertisement