chicken liver

In the 1950s, a Hollywood star was not expected to squander her talents (or risk her manicure) chopping onions. But this recipe, scrawled by Marilyn Monroe on letterhead from an insurance company, suggested that she not only cooked, but cooked confidently and with flair. It bears the mark of the Bay Area and influences of Italian cooking, possibly picked up from her marriage to Joe DiMaggio at San Francisco City Hall in 1954. It is also a fussy, complicated affair -- but do not let that stop you. The result (almost 20 cups' worth!) is handsome, balanced and delicious.

Marilyn Monroe’s Stuffing

sourdough bread

chicken or turkey livers or hearts

cooking oil

celery,

onion,

curly parsley

eggs, hard boiled, chopped

raisins

Parmesan

pine nuts

rosemary

oregano

thyme

bay leaves

kosher salt,

pepper

Split the bread loaf in half and soak it in a large bowl of cold water for 15 minutes. Wring out excess water over a colander and shred into pieces.

Boil the livers or hearts for 8 minutes in salted water, then chop until no piece is larger than a coffee bean.

In a skillet over medium-high heat, brown the ground beef in the oil, stirring occasionally and breaking up the meat, so no piece is larger than a pistachio.

In your largest mixing bowl, combine the sourdough, livers, ground beef, celery, onion, parsley, eggs, raisins, Parmesan and nuts, tossing gently with your hands to combine. Whisk the rosemary, oregano, thyme, bay leaves, poultry seasoning, salt and pepper together in a bowl, scatter over the stuffing and toss again with your hands. Taste and adjust for salt. Refrigerate, covered, until ready to use as a stuffing or to bake separately as dressing. To serve as a dressing, pile about two quarts of the mixture into a 9-inch square baking dish and bake at 350 degrees until the top is evenly browned, about 1 hour.

Chopped Liver - traditional recipe for chopped chicken livers with schmaltz and gribenes. Deli-style Jewish holiday recipe for Passover, Rosh Hashanah, or just because.&nbsp;

Chopped Liver

lbs chicken livers

schmaltz, divided ((see note below))

onions, (sliced (for a sweeter chopped liver, use up to 4 onions))

eggs,

Salt, (to taste)

Black pepper, (to taste)

parsley

Prepare schmaltz and gribenes ahead of time, or purchase schmaltz from your local kosher market. Goose fat or duck fat can be used in place of schmaltz if desired. Prepare the livers by cutting off any tough pieces or stringy tendons. You should also cut away any pieces of liver that look discolored, yellow or strange. This is pretty much the worst prep job ever, as uncooked liver has a soft and slimy texture, so make sure this step is done by someone with a strong stomach.

Add 2 tbsp schmaltz or oil into a large cast iron or nonstick skillet and melt over medium heat. Put half of the chicken livers into the skillet and fry them for 3 minutes on each side (about 6 minutes total). Season the livers generously with salt and pepper as they are cooking. *Note: If you plan to kosher your chicken livers by broiling them prior to making chopped liver, you will only need to sauté them in the skillet for about 1 minute on each side. Koshering the livers cooks them, so there is no need to sauté them for a long period of time. Be careful not to overcook or burn the livers, or they will become dry.

After cooking, livers should be firm and browned on the outside while slightly pink on the inside. They will continue to cook internally after you remove them from the skillet; don’t overcook them, or they will turn dry. When the livers are brown and firm, pour them into a medium-size mixing bowl along with the leftover schmaltz/oil from the pan. Add another 2 tbsp of schmaltz/oil to the skillet, melt it, and fry the remaining livers repeating the same process as above. Add the livers and leftover schmaltz/oil from the pan to the mixing bowl.

The skillet should now be seasoned with schmaltz or oil, so you don&#039;t need to grease the pan again. Add the onion slices to the skillet.Cover the skillet and let the onion cook undisturbed over medium heat for 10 minutes. This kick-starts the caramelization process.

Uncover the skillet, stir the onions, and continue to sauté them for another 30-40 minutes, adjusting heat as needed to keep the onions from burning. Ideally the onions should be deeply caramelized, tender and sweet - this is what gives Jewish chopped liver its trademark savory-sweetness.Don&#039;t try to speed up the caramelization process, it takes time-- and that&#039;s ok. Good things are worth waiting for. When the onions have reduced to about 1/3 of their original size and are soft, sweet, and golden, they&#039;re ready. 

Add the cooked onions to the mixing bowl along with 4 of the diced hard boiled eggs and the ½ cup of gribenes (optional). Season all ingredients generously with salt and pepper.&nbsp;

Now it's time to chop all of the ingredients together into a blended mix. There are various schools of thought on the "right" way to chop liver. The old fashioned way is to chop it by hand with a knife, mincing and mincing until it resembles a rough pâté.&nbsp;

Another popular method is using a meat grinder. I use a meat grinding attachment on my Kitchen Aid mixer on the fine hole setting. Works like a charm.If you want to take a more modern approach, fit your food processor with a metal blade. Place all ingredients into the processor and pulse for about 30 seconds, stirring once halfway through processing, until a roughly textured paste forms. 

Whatever method you choose, it's important to taste the chopped liver once it is ground. Add salt or pepper to taste, if desired. Be a bit generous with the seasoning, as the liver is best served chilled and the seasoning won't taste as strong after chilling.

Chill the chopped liver in the refrigerator until ready to serve. Garnish with remaining diced hardboiled egg and minced parsley.&nbsp;

https://content.jwplatform.com/videos/EoP2ruox.mp4

Traditional recipe for chopped chicken livers with schmaltz, gribenes. Deli-style Jewish holiday recipe for Passover, Rosh Hashanah, or just because.

This creamy and buttery chicken liver pate is an easy to follow recipe and you&#039;ll want to make this for any Vietnamese bánh mì sandwich.

Chicken Liver Pâté (Great For Bánh Mì)

lb chicken livers

c milk

pork (minced)

vegetable oil

¾ c yellow onion

tbsp garlic (about 5 cloves) (minced)

butter

tsp white sugar

tsp fish sauce

heavy cream

bourbon

salt

½ tsp black pepper

Chicken Liver Pâté (great for bánh mì)

Prep liver by cleaning the livers under running water to remove any random debris and using a knife to cut out fatty pieces or dark brown spots.

Put the livers into a glass container, pour milk until it covers all of the livers, and cover with a lid. Marinade the livers in milk overnight in the fridge.

The day after, remove the livers from the fridge, transfer them into a strainer to remove the excess milk, and rest on the counter to get to room temperature (about 20 minutes before cooking).

Place the ground pork in the food processor and grind until it’s minced.

In a large saucepan over medium heat, add the vegetable oil and saute the onions for about two minutes or until fragrant, then add the garlic and saute for another one minute. Add the butter and stir until it melts.

Add the chicken livers and ground pork in the saucepan and simmer for 2 minutes.

Then, mix in the other ingredients into the saucepan and cook for about 7 minutes or until the liver’s temperature measures to about 160 °F and it feels firmer to the touch. The whole cooking time should not take longer than 15 minutes.

Turn off heat and let the liver mixture come to room temperature for about 30 minutes.

Once it’s cooled down, add everything into a food processor and chop until it’s smooth. Option to strain if you want a smoother texture.

Transfer the pâté to containers and cling wrap over the top of the container to prevent the pâté from drying out. Chill in the fridge for at least 2 hours to let it form.

Optional: line containers with cling wrap to prevent it from sticking after forming in the fridge. I like to use airtight containers with a lid so the pâté will stay fresh in the fridge. You also can add a top layer of clarified butter to further keep the pâté from molding.

Transfer the pâté from the fridge and onto a serving container and eat immediately. Fresh pâté can be stored in the fridge for up to three to four days. You can also freeze untouched pâté too.

Classic Louisiana Cajun dirty rice, a rice pilaf made with the holy trinity of onions, celery, and peppers, and ground pork and chicken livers.

Dirty Rice

long-grain rice (Carolina, basmati, jasmine, etc)

chicken broth

water

extra virgin olive oil

pork

chicken livers

bacon,

onion, chopped

celery stalks, chopped

green bell pepper

Cajun seasoning

green onions, chopped

"The dirty rice was delicious.  Do you have any leftover ideas for this recipe? I thought about adding shimp and parmesan cheese.  Your thoughts please?"

Cook the rice: Cook the rice according to the package instructions, but use chicken broth for one third of the cooking liquid. So, for example, if the package says to use 3 cups of water for 1 1/2 cups of rice, use 2 cups of water and 1 cup of chicken broth.
Once the rice has finished cooking, remove from heat and let sit for 5 minutes.
Turn the rice out onto a sheet pan and drizzle 1 tablespoon of olive oil over it. Mix to combine and let cool.

Mash or purée the chicken livers: While the rice is cooking, mash and finely chop the chicken livers, or purée briefly in a blender.

Cook the bacon until crispy: In a large pan that can eventually hold the rice plus everything else, put 1 tablespoon of oil plus the bacon in and cook over medium-low heat until the bacon is crispy.

Brown the pork and vegetables: Add the ground pork and increase the heat to high. Allow the meat to brown before stirring. As soon as the pork starts to brown, add the final tablespoon of oil and add the celery, jalapeños, and onions.
 
Brown them all over medium-high heat. You may notice the bottom of the pan getting crusty. Keep it from burning by lowering the heat if needed. Add the minced liver and cook for a few minutes more.

Deglaze the pan: Add the remaining cup of chicken broth and deglaze the pan by scraping the bottom of the pan with a wooden spoon.

Add seasonings and cooked rice: Add the Cajun seasoning and turn the heat to high. Boil away most of the chicken stock and then add the cooked rice. Toss to combine.

Turn off the heat and add the green onions. Toss once more to combine and serve hot.

"Really good, used up a lot of leftover odds and ends from the fridge. (which always makes me feel like I ate for free, lol) I didn't have any jalapenos but wanted the heat so I added a tablespoon of green Tabasco and tablespoon of Worcestershire."

"Do you think I could use turkey liver instead of chicken liver? Trying to get creative with the turkey parts and leftovers haha :)\r\n\r\nI made this once without any liver and loooved it. \r\n\r\nThank you for your thoughts!"

<p>This easy chicken liver mousse is the perfect example of taking something simple and turning it into something delicious. Serve it with jam at any party!</p>


Easy Chicken Liver Mousse

shallot

chicken livers,

cream

Salt and pepper

Crunchmaster Crackers,

chives,

Strawberry or grape jelly,

Chicken Livers With Caramelized Onions and Mushrooms

onions,

Salt

black pepper

rosemary,

button mushrooms, cleaned, trimmed and sliced

chicken livers (see note)

sherry vinegar

Crusty bread

Put onions in a large skillet over medium heat. Cover and cook, stirring infrequently, until onions are dry and almost sticking to pan, about 20 minutes.

Stir in a tablespoon of oil or butter and a large pinch of salt and a few grindings of black pepper, add rosemary and turn heat down to medium-low. Add mushrooms and cook, stirring occasionally, until mushrooms release their liquid and it evaporates, about 15 minutes more. Remove vegetables from pan; set aside.

Wipe pan with a paper towel, put it over medium-high heat and add remaining oil or butter. When oil is hot or foam from butter has subsided, add chicken livers. Keep heat high and cook livers quickly, turning them until brown and crisp on both sides but still pink on inside, about 3 or 4 minutes total. Remove from pan.

Return vegetables to pan along with vinegar and 2 or 3 tablespoons water, just enough to deglaze; stir well to combine and serve with livers and crusty bread, or on toast.

Serve this tasty chicken liver pate with crisp bread at the start of a gourmet dinner party - it is sure to impress.

Basic chicken liver pate

butter,

eschalot (French shallot), peeled, finely chopped

milliliters (1/4 cup) brandy

Salt & white pepper

unsalted butter, cubed

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5640008117001&=domain=taste

5348771529001-5640008117001

Serve this creamy chicken liver pate with little toasts as an elegant finger food.

Chicken liver pates

speck* or pancetta, chopped

garlic clove, crushed

sunflower oil

chicken livers, cleaned

brandy

cream cheese

sage

water crackers, crumbled

lemon juice

unsalted butter

sage, leaves picked

Mini toasts, to serve

Roast pears and chicken liver pate make a gourmet starter which will impress even the toughest food critics.

Chicken liver and port pate with roasted pears

currants

ruby port

garlic, peeled, bruised

cloves

unsalted butter, softened, chopped

eggs, lightly beaten

tsp powdered gelatine

(60 milliliters) balsamic vinegar

tbsp extra virgin olive oil

tbsp caster sugar

With a generous splash of brandy or port, this chicken liver pate is a winner.

Chicken liver pate

eggs

brown onions, quartered

garlic cloves, crushed

herbs (like parsley, thyme and rosemary)

black pepper,

Step up your starter game with this parfait. Guaranteed to bring a bit of class to your next occasion.

Chicken liver parfait with cafe de Paris butter

(500 milliliters) milk, to soak

unsalted butter, chopped,

olive oil

thyme sprigs, leaves picked

red (Asian) eschalots, finely chopped

(60 milliliters) thickened cream

(80 milliliters) sparkling white wine or white wine

toasted baguette, to serve

unsalted butter, chopped

red (Asian) eschalot, finely chopped

tsp baby capers, rinsed, drained, finely chopped

anchovy

Dijon mustard

curry powder

lemon

tbs finely chopped flat-leaf parsley leaves

tbs finely chopped chives

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981828251001&=domain=del

5348771529001-5981828251001

Pasture-raised chicken livers are a superfood packed full of vitamins and minerals. Sautéed with garlic, onions, lemon juice, and more, this chicken liver recipe will turn anyone into a beLIVER! Recipe is Paleo, AIP-friendly, and Whole30-compliant.

Sautéed Lemon-Garlic Chicken Liver & Onions

Tbsp extra virgin olive oil

yellow onion (chopped small)

garlic (5-8 cloves, sliced thinly)

lb. chicken livers (deveined and rinsed)

garlic powder

white wine (or bone broth for AIP)

lemons

parsley (chopped for garnish (optional))

Heat olive oil in a medium-sized skillet (ensure it’s enough to coat your skillet) over medium heat. Once shimmering, add onions and garlic to oil and saute for 2-3 minutes to soften.

Add liver, salt, oregano, garlic powder, cook until golden on all sides (approx. 5 minutes).

Lower heat, add 1/2 cup wine (or broth) and lemon juice, and let it simmer. Loosely cover the skillet while sautéing with a wooden spoon every few minutes until onions and garlic are caramelized and most of the liquid is absorbed (approx. 5-8 minutes).

Once the liver is cooked and all garlic and onions are melded in, serve right away with lemon wedges to squeeze over and parsley to garnish.

Top 22 chicken liver recipes from across the web

The most viewed chicken liver recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Chicken liver pâté with allspice

Top 22 chicken liver recipes from across the web

The most viewed chicken liver recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Marilyn Monroe’s Stuffing

Chopped Liver

Chicken Liver Pâté (Great For Bánh ...

Dirty Rice

Easy Chicken Liver Mousse

Chicken Livers With Caramelized Oni...

Basic chicken liver pate

Chicken liver pates

Chicken liver and port pate with ro...

Chicken liver pate

Chicken liver parfait with cafe de ...

Sautéed Lemon-Garlic Chicken Liver ...

Chou vert farci (Stuffed cabbage)

Fried Chicken Liver &amp; Onion Rin...

Chopped Liver

Chicken liver parfait

Classic spaghetti Bolognese

Baked Chicken Liver

Faux gras with toast & pickles

Velvety duck liver parfait

Tofu Sisig Recipe

Chicken liver pâté with allspice

The most viewed chicken liver recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Fried Chicken Liver & Onion Rin...