Best Chopped Liver On Matzo Recipes

Chopped Liver on Matzo image

Provided by Alison Roman

Time 30m

Yield 6 to 8 servings (about 1 cup)

Number Of Ingredients 9

6 tablespoons chicken fat or unsalted butter, melted
6 ounces chicken livers, rinsed and trimmed of any fat
Kosher salt and freshly ground black pepper
4 large shallots (about 6 ounces), thinly sliced
1/4 cup dry white wine or sherry
Flaky sea salt
3 tablespoons coarsely chopped parsley
Matzo, for serving
1 lemon, halved, for squeezing

Steps:

Melt 2 tablespoons chicken fat in a medium skillet over high heat. Add chicken livers, spacing them out so they brown instead of steam, and season with salt and pepper. Cook, without disturbing, until browned on one side, 2 to 3 minutes.
Using tongs or a spatula, flip livers until browned on the other side, another 2 to 3 minutes. Remove from heat and transfer livers to a plate.
Return skillet to medium-high heat. Add 2 tablespoons chicken fat, along with the sliced shallots. Season with salt and pepper and cook, tossing occasionally, until the shallots are deeply browned and completely tender, 5 to 8 minutes. Add wine and cook until reduced almost completely (shallots will look very jammy), 1 or 2 minutes. Remove from heat.
Finely chop livers and shallots and combine in a medium bowl along with remaining 2 tablespoons fat. Season with salt and pepper. Place in a small bowl or serving vessel and top with flaky salt and parsley. Serve with matzo and lemon for squeezing over.

Provided by Food Network

Time 40m

Yield 12 to 16 servings

Number Of Ingredients 6

Reserved skin from 1 chicken, about 1 cup
1 onion, thinly sliced
1 pound chicken livers, trimmed and rinsed well
Kosher salt and freshly cracked black pepper
Matzo, broken into bite-sized shards
2 eggs, boiled and finely minced

Steps:

In a skillet over medium heat, saute the chicken skin until it releases its fat and the fat begins to turn golden brown, about 20 minutes. Remove the chicken skin and pour off half of the rendered fat, or schmaltz.
Add the onions to the pan with the remaining chicken fat and cook until the onions are translucent, tender, and caramelized, about 10 minutes. Season with salt, to taste. Remove half of the onions from the pan and set aside. Raise the heat to medium-high and add the reserved chicken fat and chicken livers to the remaining onions. Saute the livers, turning once, until cooked on the outside but still lightly pink inside, about 5 minutes. Roughly chop the chicken livers by hand and season with salt and cracked black pepper. Spoon the chopped liver onto matzo and top with minced egg and the reserved schmaltz fried onions.

Chopped Liver image

Provided by Ina Garten

Categories appetizer

Time 25m

Yield 5 cups

Number Of Ingredients 10

2 pounds chicken livers
1 cup rendered chicken fat
2 cups medium-diced yellow onion (2 onions)
1/3 cup Madeira wine
4 extra-large eggs, hard-cooked, peeled, and chunked
1/4 cup minced fresh parsley leaves
2 teaspoons fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Pinch cayenne pepper

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.