Savory Jewish Deli-Style Chopped Chicken Livers
Indulge in the rich and flavorful world of Jewish Deli Chopped Chicken Livers, a sumptuous spread reminiscent of classic pâté. Enhanced by the sweetness of caramelized onions and the depth of rendered chicken fat (schmaltz), this dish is not just a treat for the taste buds but a cherished tradition. Whether enjoyed on delicate pumpernickel squares paired with tangy cornichons or as a hearty spread between two slices of rye for a satisfying lunch, it resonates with cultural and comfort food. Prepare this delicious spread a day ahead to allow the flavors to meld beautifully, making it an ideal choice for gatherings or family dinners. Carry on the culinary legacy with this recipe from the beloved Take-Out Menu Cookbook.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
schmaltz
6 tablespoons (see related recipe)
chicken liver
1 lb (trimmed of any visible fat and membrane)
onion
1 medium (coarsely chopped (about 1 cup))
eggs
2 large (hard-cooked and chopped)
salt
3/4 teaspoon
black pepper
1/4 teaspoon (freshly ground)
toasted rye bread
as needed
crackers
as needed
matzos
as needed
cornichon
for serving
Instructions
1
Begin by preparing the schmaltz according to your preferred recipe. Rinse the chicken livers under cold water and pat them dry with paper towels to ensure even cooking.
2
In a large sauté pan over medium heat, melt 2 tablespoons of the schmaltz. Add the chicken livers and sauté them for about 2 to 2 1/2 minutes on each side until they are browned yet still slightly pink in the center. Avoid overcooking to maintain their tenderness. Once cooked, transfer the livers to a cutting board and allow them to cool.
3
In the same pan, add another 2 tablespoons of schmaltz and toss in the coarsely chopped onion. Sauté, stirring occasionally, until the onions turn a beautiful golden brown, which should take about 10 minutes.
4
Combine the cooled livers and the sautéed onions in a food processor. Add the hard-cooked eggs, salt, pepper, and the remaining 2 tablespoons of schmaltz. Pulse the mixture 6 to 8 times until it is coarsely chopped; avoid pureeing for the best texture.
5
Taste for seasoning and adjust if necessary. Transfer the chopped mixture to a serving bowl, cover, and refrigerate for at least 2 hours (or up to 1 day) before serving to allow the flavors to develop.
6
When ready to serve, present the spread alongside toasted rye bread, crispy crackers, or matzo, accompanied by tart cornichons for a delightful contrast.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Jewish Deli-Style Chopped Chicken Livers?
It is a rich and flavorful spread reminiscent of classic pâté, enhanced by caramelized onions and rendered chicken fat.
What is schmaltz?
Schmaltz is rendered chicken fat used in traditional Jewish cooking to provide deep flavor and richness.
How much schmaltz is required for this recipe?
The recipe calls for a total of 6 tablespoons of schmaltz, divided throughout the cooking process.
How many chicken livers are needed?
You will need 1 pound of chicken liver, trimmed of any visible fat and membrane.
How should the chicken livers be prepared before cooking?
Rinse the chicken livers under cold water and pat them dry with paper towels to ensure even cooking.
How long should you sauté the chicken livers?
Sauté the livers for about 2 to 2.5 minutes on each side until they are browned but still slightly pink in the center.
Why shouldn't you overcook the chicken livers?
Overcooking should be avoided to maintain the tenderness and creamy texture of the livers.
How much onion is used in this recipe?
One medium onion, which is approximately 1 cup when coarsely chopped, is required.
How long does it take to sauté the onions?
The onions should be sautéed for about 10 minutes until they turn a beautiful golden brown.
How many eggs are needed and how are they prepared?
The recipe requires 2 large eggs that have been hard-cooked and chopped.
What seasonings are added to the chopped liver?
The mixture is seasoned with 3/4 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper.
What equipment is used to combine the ingredients?
A food processor is used to pulse the livers, onions, and eggs together.
How many times should the mixture be pulsed?
Pulse the mixture 6 to 8 times to achieve a coarsely chopped texture.
Should the chopped liver be pureed?
No, you should avoid pureeing the mixture to ensure the best traditional texture.
How long does the spread need to refrigerate?
The chopped liver should be refrigerated for at least 2 hours before serving.
Can this recipe be made in advance?
Yes, it can be prepared up to one day ahead to allow the flavors to meld beautifully.
What are the traditional serving suggestions?
It is traditionally served with toasted rye bread, pumpernickel squares, crackers, or matzo.
What are cornichons used for in this dish?
Cornichons are served alongside the spread to provide a tart contrast to the rich flavors.
Is this recipe considered comfort food?
Yes, it is described as a cherished tradition and a form of cultural comfort food.
What is the origin of this specific recipe?
This recipe is sourced from the Take-Out Menu Cookbook.
What type of bread is specifically recommended for a hearty lunch?
Two slices of rye bread are recommended for a satisfying chopped liver sandwich.
How much salt is used in the recipe?
Exactly 3/4 teaspoon of salt is used for seasoning.
How many ingredients are in this recipe?
There are 10 main ingredients listed for the recipe and serving.
What is the first step of the instructions?
The first step is to prepare the schmaltz and rinse the chicken livers.
What should you do with the livers after sautéing?
Transfer them to a cutting board and allow them to cool before processing.
What is the role of caramelized onions in this dish?
They add sweetness and depth to the savory liver mixture.
Is this dish suitable for gatherings?
Yes, its make-ahead nature makes it an ideal choice for gatherings or family dinners.
How do you adjust the flavor at the end?
After pulsing, you should taste for seasoning and adjust the salt or pepper if necessary.
What color should the onions be when finished sautéing?
They should reach a beautiful golden brown color.
How many tablespoons of schmaltz are added to the food processor?
The remaining 2 tablespoons of schmaltz are added during the processing step.