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Old 05-23-2006, 03:59 PM   #1
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ISO Chopped Chicken Liver Recipes

Hi.
I am looking for a really great chopped chicken liver pate or salad what ever you want to call it. I have read plenty of them but I am looking for something a little different or some little ingredient added that makes a difference or makes it special.

Thanks
mrsag

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Old 05-23-2006, 05:19 PM   #2
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This isn't 'chopped' chicken liver, but it's a pate I've used for years, and is delicious! Even folks who don't like chicken livers love this!

http://fooddownunder.com/cgi-bin/recipe.cgi?r=55401
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Old 05-23-2006, 05:33 PM   #3
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THANKS
I want to try several recipes so I will definatly use this one.
mrsag
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Old 05-23-2006, 05:57 PM   #4
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My friend Bernie makes great chopped chicken liver. I know he adds caramalized onions, chicken broth, and a couple of chopped hardboiled eggs.
I'll get his recipe and share it with you.
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Old 05-23-2006, 06:46 PM   #5
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This isn't "chopped" chicken liver, but was one of my Czech grandmother's traditional appetizers. These days, since husband isn't a chicken liver fan, I make it for myself sometimes as a meal.

1 container chicken livers
More butter than is good for you
Juice from one lemon
Caraway seeds
Salt & pepper to taste

Melt an obscene amount of butter in a pan. Add chicken livers & saute until no longer pink. Add lemon juice, caraway seeds, salt, & pepper to taste. Serve with toothpicks as an appetizer, or serve over white rice as a meal.
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Old 05-23-2006, 07:15 PM   #6
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this recipe of your czech grandma is not what i was looking for butttt!my hubby would love this because he love fried chicken livers!
Thanks

Constance your recipe is more on the pace of what i am looking for I would appreciate it if its that good to be able to try it.
thank you also

mrsag
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Old 05-24-2006, 09:24 AM   #7
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Mrsag...here you go...Bernie's Chopped Chicken Livers.

1 package of chicken livers from your supermarket or butcher a pound
2 large onions, peeled and coarsely chopped
2 hard boiled eggs, peeled, coarsely chopped
some sherry to "lubricate"
salt and peper to taste.
canola oil [or bacon fat, if you like flavor, and don't heed cholesterol] for sauteing
Process: Saute onions, seasoned with salt and pepper [garlic optional] until translucent, and starting to brown.
During this wash and dry livers. Add to skillet. Break up and turn as they brown. When no longer red or pink, move to a wooden chopping bowl or a chopping board, with fried onions and chopped hard eggs
Chop all in bowl wih "mezaluna" or a Chef Knife on a flat board. Add salt and pepper to taste, and a tbsp of sherry. Place in a bowl, cover and refrigerate.
Eat on toast or crackers.
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Old 05-24-2006, 10:11 AM   #8
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From one of Delia Smith's 'How to Cook' books

Delia Smith’s Chicken Liver Pate with Cognac, with Sweet-and-Sour Red Onion Salad

I either use the ramekins suggested in the recipe or make it in a loaf tin (I’ve also added sherry instead of cognac!)
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Old 05-24-2006, 03:39 PM   #9
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Thanks Constance,
I think that little bit of sherry makes it different from most other recipes.Will definatly do this one.
Really appreciate the time you took.

mrsag
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Old 05-24-2006, 06:18 PM   #10
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No problem at all...I hope you enjoy it.

My friend Bern is 77 yrs old, a retired engineering consultant who has worked and lived all over the world. He considers his cooking "edible art", and I tend to agree.
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