Best 2 Bubbies Chopped Liver Recipes
**Bubbie's Chopped Liver: A Classic Jewish Delicacy**
Bubbie's Chopped Liver is a beloved Jewish delicacy that has been passed down through generations. This creamy, flavorful spread is typically served on crackers or bread, and is a popular appetizer or snack. The main ingredients in Bubbie's Chopped Liver are hard-boiled eggs, chicken livers, onions, and schmaltz (rendered chicken fat). Other common additions include hard-boiled eggs, pickles, and fresh herbs. This recipe provides detailed instructions for making Bubbie's Chopped Liver, along with variations for a vegetarian version and a spicy version. The article also includes a recipe for a simple cracker spread that pairs perfectly with the chopped liver.
### Variations:
**Vegetarian Chopped Liver:** This variation uses roasted mushrooms instead of chicken livers, resulting in a meatless version of the classic dish.
**Spicy Chopped Liver:** This variation adds a kick of heat with the addition of chili powder, cayenne pepper, and paprika.
**Cracker Spread:** This simple recipe combines chopped liver, cream cheese, and chopped pickles to create a creamy, flavorful spread that is perfect for crackers or bread.
CHOPPED LIVER
Steps:
- Drain the livers and saute them in 2 batches in 2 tablespoons of the chicken fat over medium-high heat, turning once, for about 5 minutes, or until just barely pink inside. Don't overcook the livers or they will be dry. Transfer them to a large bowl.
- In the same pan, saute the onions in 3 tablespoons of the chicken fat over medium-high heat for about 10 minutes, or until browned. Add the Madeira and deglaze the pan, scraping the sides, for about 15 seconds. Pour into the bowl with the livers.
- Add the eggs, parsley, thyme, salt, black pepper, cayenne, and the remaining chicken fat to the bowl. Toss quickly to combine. Transfer half the mixture to the bowl of a food processor fitted with a steel blade. Pulse 6 to 8 times, until coarsely chopped. Repeat with the remaining mixture. Season, to taste, and chill. Serve on crackers or matzo.
BUBBIE'S CHOPPED LIVER
Traditional chopped liver, my grandma's award-winning recipe! A must at our Shabbat table.
Provided by shaindy
Categories Dips and Spreads
Time 4h40m
Yield 6
Number Of Ingredients 8
Steps:
- Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold.
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Place chicken livers on a baking sheet in a single layer and broil until the liver is no longer pink in the center and the juices run clear, about 3 minutes per side.
- Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Stir in the chopped large onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Divide into two bowls and set aside. Place carrots in the same skillet. Cook and stir until the carrots have softened, about 5 minutes.
- Place chicken livers, carrots, raw chopped onion, 1 hardboiled egg, half of the cooked onion, salt and pepper in a food processor. Process until smooth. Pour in the chicken stock and continue processing until the liver mixture is creamy and fluffy. Arrange the liver mixture in a bowl and top with the remaining cooked onion and grated hardboiled egg. Refrigerate for 4 hours before serving.
Nutrition Facts : Calories 261 calories, Carbohydrate 4.4 g, Cholesterol 677.5 mg, Fat 13.4 g, Fiber 0.7 g, Protein 29.3 g, SaturatedFat 3.5 g, Sodium 108.1 mg, Sugar 2.2 g
Tips:
- To make the best chopped liver, use high-quality chicken livers. Fresh livers are best, but frozen livers can also be used.
- Soak the chicken livers in milk for 30 minutes before cooking to remove any bitterness.
- Cook the chicken livers over medium heat until they are cooked through but not overcooked. Overcooked livers will be tough and dry.
- Chop the chicken livers finely. A food processor can be used to make this task easier.
- Season the chopped liver to taste with salt, pepper, and other desired seasonings.
- Serve the chopped liver immediately or store it in the refrigerator for later use.
Conclusion:
Bubbie's Chopped Liver is a delicious and versatile dish that can be enjoyed as a spread, a dip, or a main course. It is a great way to use up leftover chicken livers, and it is also a good source of protein and iron.
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