**A Culinary Symphony of Tipsy Delights: Explore a World of Flavorful Chicken Liver Dips**
Embark on a culinary adventure with our tantalizing selection of tipsy chicken liver dip recipes, where bold flavors dance on your palate. Discover a harmonious blend of savory chicken livers, kissed with the essence of fine spirits, creating a symphony of taste that will elevate any gathering. From the classic elegance of our original tipsy chicken liver dip to the zesty kick of our spicy tipsy chicken liver dip, each recipe promises a unique taste experience. Indulge in the creamy richness of our tipsy chicken liver dip with cream cheese, where the tangy notes of cream cheese elevate the dip to new heights of decadence. For a touch of sophistication, our tipsy chicken liver pâté offers a velvety smooth texture and an unforgettable flavor profile. Dive into the vibrant flavors of our tipsy chicken liver spread, perfect for adding a touch of elegance to your next brunch or tea party. With every bite, these tipsy chicken liver dips will transport you to a realm of culinary bliss.
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.
CHOPPED CHICKEN LIVERS
Provided by Food Network Kitchen
Categories appetizer
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Rinse the livers and pat dry with a kitchen towel. Clean the livers, by trimming and discarding any visible fat, green parts, or membrane. Set the livers aside.
- In a large saute pan, over medium heat, heat 2 tablespoons of the chicken fat and add the onions. Cook, stirring occasionally, until golden brown, about 10 to 12 minutes. Transfer the onions to a plate with a slotted spoon. Wipe out the pan.
- Spread the livers out in a single layer on a sheet pan and season with the salt and pepper. Raise the heat to high, add 2 tablespoons of the fat to the pan and when the fat begins to shimmer, lay the livers in the pan in a single layer. Working in batches, cook the livers turning each over once, until browned, about 2 to 2 1/2 minutes per side. Transfer the livers to the plate with the onions. Repeat with 2 tablespoons fat and remaining livers. Cool.
- Coarsely chop the livers with a knife (don't be tempted to use a food processor). In a medium bowl, gently combine the livers with the eggs, onions, and remaining 2 tablespoons fat. Season with salt and pepper to taste. Refrigerate for 2 hours before serving. Serve with toast and cornichons if desired.
- Serving suggestion: Toasted rye or pumpernickel bread and cornichons .
- In a small saucepan combine the chicken fat or skin, thyme, garlic, and water. Bring the mixture to a simmer over medium-low to medium heat. Cook until the fat has rendered (liquefied) and the skin becomes crispy, about 35 to 45 minutes. (Adjust the heat, as needed, to keep the skin from browning too quickly.) Set the chicken fat aside to cool slightly. Strain into a small bowl. If desired reserve the crispy skin. Refrigerate, covered, for up to one week.
- Yields: about 1/2 cup
Tips:
- Use fresh, high-quality chicken livers for the best flavor.
- Soak the chicken livers in milk for at least 30 minutes before cooking to remove any bitterness.
- Cook the chicken livers over medium heat until they are just cooked through, about 5 minutes. Do not overcook, or they will become tough.
- Use a food processor or blender to puree the chicken livers until they are smooth.
- Add a variety of seasonings to the chicken liver dip to taste, such as garlic, onion, paprika, and cayenne pepper.
- Serve the chicken liver dip with crackers, bread, or vegetables.
Conclusion:
Tipsy chicken liver dip is a delicious and easy-to-make appetizer that is perfect for parties or gatherings. It is made with fresh chicken livers, which are cooked and then pureed with a variety of seasonings. The dip is then spiked with sherry or Madeira wine, which gives it a rich and flavorful taste. Tipsy chicken liver dip can be served with crackers, bread, or vegetables, and it is sure to be a hit with your guests.
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