DiningBuzz! - Chopped Chicken Liver

Despite having a local source for this delicacy (available on Friday and Saturday only due to shelf life) at the Raleigh Hills New Season Market. I sometimes like to have it during the week and since I do not live in Brooklyn, thought a search on google would yield a mail order source.

So I searched for "frozen chopped chicken liver and discovered this source.

http://www.pronto.com/user/search.do?displayQuery=chopped%20chicken%20liver&SEM=true&query=chopped%20chicken%20liver&adid=1295317872-500502-0-p_mps&ref=frozen%20chopped%20chicken%20liver&matchtype=p&keywordid=5867493199&creativeid=683716478&loadingComplete=true

Those of us in New York, prefer fresh, not canned. :p :D

Those of us in New York, prefer fresh, not canned. :p :Dadd Chicago to the list:D

It's not too difficult to make. (http://www.food.com/recipe/chopped-chicken-liver-300379)

I know Harris Teeter here in the Raleigh area sells some pretty decent frozen liver...if that's your thing.

Those of us in New York, prefer fresh, not canned. :p :D

Russ & Daughters (http://russanddaughters.com/) always has it... and it's always good. ^

You can order it online, somehow: http://shop.russanddaughters.com/store/product/528/Chopped-Liver/

....and that excellent deli in Ann Arbor, MI does mail-order....
look for zingerman's deli.....it was closest-to-grandma-made we've tasted....

......oh, just checked......not on zingerman's mail-order list.....sorry

Very easy to make - and scaleable so you can make a large batch and freeze.

Always keep a box of matzos in to make an evening snack.

Ingredients

1 pound of chicken livers
1 large chopped onions or a can of ez onions
3 hard boiled eggs and one extra if desired to grate on type
1/4 cup of chicken or goose fat if possible or butter if not
Lots of coursely ground pepper and salt to taste

Saute fresh onions or use ez onions which are perfectly fine
Add chicken livers and cook gently for 10 minutes or so. If you want to break the rules add a dash of port .... and loads of ground pepper and a little salt to taste
Grind or mice or mouli the mix gently to your preferred consistency (some like course some like fine) and put into a container and put it in the fridge adding the grated egg to decorate if you want.

Ingredients

1 pound of chicken livers
1 large chopped onions or a can of ez onions
3 hard boiled eggs and one extra if desired to grate on type
1/4 cup of chicken or goose fat if possible or butter if not
Lots of coursely ground pepper and salt to taste




You left out one very important ingredient... a Jewish Grandmother. :p ;)

....and that excellent deli in Ann Arbor, MI does mail-order....
look for zingerman's deli.....it was closest-to-grandma-made we've tasted....

......oh, just checked......not on zingerman's mail-order list.....sorry

If it's in the deli, they will pack and ship even though it's not an official mail order item. I call periodically for a few loaves of Bakehouse White bread (buttery white Pullman loaf) which is not in the mail-order catalog. Shipping fees are extortionate but worth it. I totally agree about zingerman's chopped liver- it's addictive!

Add chicken livers and cook gently for 10 minutes or so. If you want to break the rules add a dash of port .... Do you need to cook them a full 10 minutes? The only livers I've ever cooked are small and are done in about 4 minutes.

Port seems odd, but that's because I'm used to adding sherry/brandy to liver pate. Do the latter 2 work?

Do you need to cook them a full 10 minutes? The only livers I've ever cooked are small and are done in about 4 minutes.

Port seems odd, but that's because I'm used to adding sherry/brandy to liver pate. Do the latter 2 work?

Depends really on how pink you like your liver. Use your eye. If they look done - they are! I enjoy both port and a little brandy but port gives a little roundness whereas brandy can be a little harsh and overpowering. If you do try it just a teaspoon ors so.

You left out one very important ingredient... a Jewish Grandmother. :p ;)

You're right.

Like everything else in life bought chopped liver is never like home made.

Glad that there are sources other than the makers of Pedigree and Alpo.

I believe the key to livers is the schmalz, properly rendered chicken fat rendered with garlic and onion. Unfortunately MarshaB will not knowingly allow it in the house and certainly would more than complain about the making of the stuff.

My cardiologist might also have something to say.

I knew it would be a mistake popping in here - as tomorrows delivery has two packs of chicken livers added .........

1/4 cup of chicken or goose fat if possible or butter if not

Butter? In chopped liver? That rumbling you hear is my mother, grandmothers and aunts rolling in their graves.

Butter? In chopped liver? That rumbling you hear is my mother, grandmothers and aunts rolling in their graves.

Let us not forget the culinary sacrifice associated with how that chicken fat used has to be produced. Both the sacrifice of the chicken that was cooked in shame and for those victims that suffered on the Friday night.

Recipe: Kosher Chicken - and how to make it last all year.

Take a perfectly acceptable but rather old and tough and over-priced kosher chicken who's last view of life was a long side-burned man with mesmeric eyes weilding a knife and praying .......

Put it in a big saucepan with some carrot and onion and salt and boil it for 3 days with a lid on to produce cholent (טשאָלנט). Throw some barley into the stew to bulk it up. Let stew cool to encourage a grey skim on top. Remove chicken fat and reserve for the chopped liver. Try and make some chopped liver out of a single chicken liver and mash it very thinly on a saucer to make it look like it's more. Grate an egg on top. Give your guests 4 matzas each and an unheaped teaspoon of chop liver to pass around and sniff.

Take out all the bones out of the grey stew and reserve for unexpected guests. Take out all of the unrecognisable vegetables and give it to the dog as a part of their "5 a day" or make into kishke (קישקע). Make some matza balls to put into the clear remaining both that is left after the other stuff has been removed.

"Who stole the kishke?" "Who Cares!".

Eat the tasteless chicken directly or do as many officianados do - put it in to a hot oven and bake the last of the goodness out to form a cardboardy traditional Chewish dish - Coq au Chipboard.

But at least now we have some fat for the chopped liver.

We use butter!:) Kosher - it ain't.

Let us not forget the culinary sacrifice associated with how that chicken fat use to be produced. Both the sacrifice of the chicken that was cooked in shame and for those victims that suffered on the Friday night.



Eat the tasteless chicken directly or do as many officianados do - put it in to a hot oven and bake the last of the goodness out to form a cardboardy traditional Chewish dish - Coq au Chipboard.

.

As a result of globalization.

Sell the remaining chicken to a Chinese restaurant in Kuala Lumpur where they will transform it and sell it as Hainanese Chicken Rice.

As a result of globalization.

Sell the remaining chicken to a Chinese restaurant in Kuala Lumpur where they will transform it and sell it as Hainanese Chicken Rice.

This is extraordinary but for some reason I cannot fathom my wofe loves chicken rice.

Is it Matza hunting season yet? We'd like some matza balls.