Andrew Zimmern Cooks: Chopped Chicken Liver

[@sshteirman1]

Absolutely fantastic recipe. Made it for my cousin because we both missed chopped liver from our childhood. I used turkey livers because I had them in the freezer and some schmaltz from when I cooked the turkeys. I used the fresh parsley from our greenhouse and eggs from the chickens across the street. This recipe was so unintimidating and it came out GREAT. Thank you, Andrew, glad I came across your recipe online.

[@faithsrvtrip8768]

Glad to see you have survived and thrived! Luv you! I don't have schmaltz but I do have a jar of duck fat in my RV fridge . . . that stuff is divine. I hate to tell you this, I am in central Texas and they use chicken livers for fish bait down here. I am going to make chicken liver pate for a Bahn Mi sammich and use the other half for dirty rice! I bought some amazing fresh beef liver at the H.E.B. last week! I love liver! Fresh venison liver is my all time fav, thinly sliced, EVOO, salt, and pepper over a live wood fire.

[@VenturaSewerInspections]

Thanks for sharing a family recipe with the world. I can't wait to try it.

[@andythames4465]

Holy crap! My childhood hero has a KZbin channel! I've been under a rock or something. Awesome video. I gotta make this.

[@blackbass4u2c]

Thank you for the recipe Andrew.

[@madbear860]

I finally made this! Well sort of. I couldn’t find fresh chicken liver that I liked.I found fresh,beautiful looking duck liver, so that’s what I used,and duck fat because that’s what I had. Since I wasn’t staying exactly true to the recipe I also added 3 minced cloves of garlic towards the end of caramelizing the onions. It turned out so delicious! Thanks Andrew you steered me right again! Two thumbs up!

[@sheristewart3940]

Ooo wee! I gotta try this! Sounds so very scrumdilicious!

[@EvelynBaron]

Now that is a great idea .... half way to a classic French cassoulet never thought of that

[@brucelevine6517]

duck liver is better

[@patavinity1262]

​@@EvelynBaronI don't see the resemblance to cassoulet.

[@EllenT1018-r8b]

I absolutely love Chopped Liver

[@glenngordon846]

Andrew, Looks absolutely Delicious 😋😋😋 Nothing better than coming home and opening the frig. And spreading some delicious chopped liver on some fresh rye bread with some shaved onion slices and a Doctor Browns Cream Soda! P S really miss you from the Old Food Network Shows or Travel Channel ETC....

[@MANUCPA1]

Very good recipe. I added about 1 T of balsamic vinegar to balance some of the bitterness.

[@valerie11112]

I know people that put a lil dash of brandy in it. I wonder if that's same effect as vinegar.

[@Hapotecario]

Thank you maestro! This looks just right.

[@LHTGRNEYES]

Yummy! I like it on a toasted slice of rye bread with a slice of onion on top! Crackers are good, too, of course!

[@Nls-nj5yw]

Delicious.

[@159India1]

Thank you for your grandmother’s recipe. Now, get a food grinder attachment for your KitchenAid mixer and chop the meat as your grandmother used to do, most probably with her hand grinder. Thank god for our grandmothers.

[@cz180p]

Never would I eat this. But I love watching him cook

[@butchs2337]

you really do not know what you are missing it is great on crackers, just like how mom use to make it, but she had me turn the hand grinder, every thing went through the grinder, she did not use the parsley, but every thing else is spot on

[@tashalachacha]

Thanks Andrew, I love chopped liver with crossiant too 🥰

[@carolinet6068]

Thank you for this recipe.. divine

[@basiccodingwithadam8125]

Andrew kills it in the food Tv scene.

[@nini1957]

Thank you, Andrew...it came out perfectly. Just like Baba used to make!

[@valenguajardo6625]

Now that's good chopped liver recipe the real deal that's so good thank you Andrew

[@faryraiden503]

I finally cooked it, and I love it.

[@typhoon831]

when i ask for schmaltz almost everyone has no idea what im talking about. my father and mother always had chicken liver pate on the high holidays..and always made with schmaltz...thank you. typhoon out.

[@abarisol]

Nice job. I encourage the use of the meat grinder (hand or electric) for the more authentic texture on both eggs and liver not onions. Also helps keep that handy kitchen tool from fading.

[@Broughton1128]

*My fave!*

[@Bellatutu1927]

Are you kidding me right now I am joining your channel I was following you all around the world on bazaar food and now you have cooking channel 💃🏻💃🏻💃🏻💃🏻💃🏻💃🏻💃🏻👍🏻👍🏻🍽💋💋

[@cliffrothband5080]

Publix supermarket sells ready made chopped chicken liver, it's great. On Cholly bread or Jewish seeded rye bread or pumpernickel. I've seen rendered chicken fat at times

[@Marguerite-wu3nw]

Made it................................... and love it!😊 Thank You!

[@miadel5846]

Coming up on Hanukkah, I'm going to use this recipe for the holiday!!! Toda rabbah

[@Axer01250]

I just wish he would have actually made it the way his jewish bubbe would have. He did not kasher the liver at all. The butter on the counter was also perplexing. Why was it there? Nice recipe but no "baller jewish grandmother" would have been approved the way he prepared the dish.

[@Bulvan123]

​@@Axer01250get a life. He's a nonreligious chef not a Rabbi.

[@RebMordechaiReviews]

@@Bulvan123 Alex is actually 100% correct. No Jewish Bubbe would have possibly cooked butter with meat back then. The idea is completely antithetical to traditional Jewish cooking where dairy and meat were NEVER mixed. What's more, the chicken livers would have been grilled or roasted, never fried in a pan. Don't ask a Rabbi, ask a social historian of Jewish communities, secular or not. Therefore, this is certainly NOT the traditional way that any Bubbe would have prepared chopped liver in 19th century early 20th century Europe. Perhaps had his Bubbe grown up in secular New York of the 1930s but then again, it's not likely she would have been called Bubbe. (Unlikely but still possible though).

[@Bulvan123]

@@RebMordechaiReviews not every Bubby was intelligent, knowledgeable or careful about religion. I was at a Supermarket Erev Pesach standing next to a Bubby. She shows me her cart with a box of Matzah & a box of Entemanns donuts. She proudly says, "The Matza is for the Seder tonight & my grandkids are sleeping over so the donuts are for their breakfast." You could say the same. What "Bubby" would serve donuts on the 1st day of Pesach AFTER making a Seder the night before? I've seen a lot & I learned not to assume anything.

[@tinknal6449]

I need to try this. I used to think I didn't like poultry liver. I loved my mom's pan fried chicken but she would put the giblets in with the chicken and cook them as long as everything else. The result was a dry powdery tasting lump of yuck. This winter we butchered some turkeys and I ended up with the livers. I pan fried them pretty much like you did in the video and they were delicious!

[@EvelynBaron]

we never did turkey see above but if you're making gravy for goose and you've got the innards so to speak and use onions and carrots you get amazing gravy ... easy to skim off the excess fat because the bird has to rest anyway for a bit god I miss my mum.

[@Rebecca-dm5ul]

Yummmmm. I love chopped liver. Grew up in Chicago, the death of jewish delis was painful. Can't wait to try this, loved chunky chopped liver. Have you done a matzo ball soup recipe?

[@AndrewZimmern]

Thanks for watching Rebecca! I have a matzoh ball soup recipe on my website, andrezimmern.com. Feel free to check it out!

[@hostesswiththemostess7082]

This is going to be made for our next family gathering.

[@jankowskip]

This is so good I would want it to be my last meal

[@JT-py9lv]

I love liver. My children use to always say YUCK. One day I enticed my youngest daughter to try some homemade braunschweiger (we're of German heritage) on saltines with some diced scallions and diced dill pickle. She loves it now. Not enough to make it at home from scratch. But, she'll buy the Farmer John brand and take it to work for her lunch.

[@surfgoat1]

My grandmother's recipie is similar. Need to make the schmaltz the right way. Schmaltz is a byproduct of making grebens which is chicken skin/fat rendered with onions. Instead of sauteing onions and adding them directly to the chopped liver, use the minced grebenes which is the fried chicken skins and onions used to make the schmaltz. It's time intensive but makes a huge difference in the end. The little bits of fried chicken fat and crispy onions in the chopped liver not only elevates taste but texture as well. Shread a couple cloves of fresh garlic on a plainer directly into the chopped liver as well. Also, chop the liver, no need to dirty a food processor. It's CHOPPED liver not processed liver. Lol. Otherwise....good job Andrew! I mean u can take liver right out of the pan and cop it with a little melted butter and garlic salt and hard boiled egg and it will still taste great.

[@mygrammieis]

One of my favorite foods hands down 🎊🙌🏻🧐👍

[@nicholaskearney678]

Greatest chicken liver recipe - delish. Nick, New Zealand rooster.

[@kezkezooie8595]

Chopped liver is delish!

[@cmaur811]

Live this recipe!

[@wicked_deftlady]

Andrew, you’re the best!

[@JayCee_64]

I just made this and it is delicious!! The only problem I had was that I over-processed it, so it's more of a pate' than "chopped," but it's still awesome!! Thanks for this! Greetings from Louisville, Kentucky!

[@MizzouCantor]

That's why you shouldn't use an electric food processor but chop, chop, chop it by hand.

[@Area51Gregos]

Egg AND chicken livers? You're eating two generations there!

[@KL005]

Hopefully the chicken fat came from a grandparent chicken. 3 generations!

[@mattmattix2598]

Egg wash on chicken is no different

[@j0hndobile802]

Nonsense, same chicken.

[@BrooklynNyConeyIsland]

Thanks a lot. I love your recipes. Looks so delicious. I will make that recipe today. By the way i don't have any schmaltz. Where can i get it? I think i should buy chicken skins and i have to fry them and i can get schmaltz right? Thanks again.❤❤❤😋😋😋😋😋😋😋😋😋😋😋😋

[@martinkayne9675]

This is a great way, BUT, my Poppy's (Grandfather) was also great, and that's the way I make it! Raw onions... But everything else is basically the same. I don't have the HUGE wooden bowl and the Chopper, that we had in our home. I really miss that! I'll have to ask my Brother ! Poppy also made amazing Egg Salad in that Bowl. He lived with Us . I was blessed with a Grandfather in the Home. NYC

[@truecynic1270]

Thank you !

[@tholian_web]

I never had chopped chicken liver before, and had heard how incredibly delicious it is. So I followed Andrew's recipe to a T. Plenty of schmaltz to cook the onions and the chicken livers, finely grated egg, parsley. I was totally unimpressed. It's not that it was bad, but it was bland. Just tasted like plain old chicken liver to me. Maybe it'll taste better tomorrow when the flavors blend.

[@rtflone]

Sounds like maybe you overdid it on the schmaltz. Schmaltz is the key to great chopped liver but it can also be too much. See if a pinch of salt and a tiny bit of garlic helps. Chopped liver should be eaten at room temp not cold out of the fridge. Keep at it..

[@michaelnardmann3208]

Great recipe! Could be even better if you get all those tasty bits left in the pan in the mixture. I will try to deglaze with some alcohol to scrape all those bits out of the pan.

[@jjhkim0715]

Good basic recipe. I used beef liver instead and used bacon fat and also added crispy bacon bits to this recipe. Tasted darn good.

[@MizzouCantor]

Andrew's grandmother and both mine are spinning in their graves. Bacon fat and bacon bits are not something that Jewish grandmothers would ever consider.

[@d-monicsteezy4979]

@@MizzouCantor Maybe hes not jewish oi vey

[@eliakimjosephsophia4542]

When I was in Israel I asked for chopped liver and chopped herring, they just looked at me with a blank face. I put thyme and brandy in my chicken liver pate.

[@marbellacuccia6239]

Maybe it is a East European Jewish community dish !!! .....I love it ,,,,, yummmmmmy !!!!!!

[@shmaxwellz]

Did you ask for Kaved Katzutz (כבד קצוץ)? Though liver pate is much more common in restaurants

[@SuzanneBaruch]

Next time, go to Shmulik Cohen's Restaurant in TLV. You won't be disappointed!

[@nicholaskearney678]

Century, loving , caring, part of my planet, as you are, celebrating life, for all og us. Enough Israel care, leave youre opinions and people battling in front of the Israel nation-alone. Txt back too mr, after ypu have made life, loveqble, likeable, true.

[@nicholaskearney678]

Love you're neighbour mate. Quit being Israel, start being, in the 21st century. Be nice, now. Nicholas, Joy, Kearney.

[@nathanheuton7313]

Mmm deliciousness

[@cmaur811]

Trying this with venison liver a friend just dropped off .

[@DJ-uy8qp]

Wouldn’t it make more sense to first do the chicken livers then do the onions so as they release liquid they would deglaze the pan?

[@klinzons]

HRH Me that’s does make way more sense. I’ll try that.

[@nickeyfynn3270]

super healthy right there.

[@EvelynBaron]

This is not quite accepted practice but kosher and delicious; no eggs, my mum would yes make schmazt from a goose with apples and onions my Dad and I ate onion sandwiches on homemade dark rye sourdough heaven horrified my sis still miss them. i am lazy so frankly use a food processor other ingredients same. Miss my family this a wonderful memory.

[@shimsham117]

can we cook beef and lamb liver the same way??

[@myrrim1291]

Would love quantities

[@brendanhoffmann8402]

I love liver. My social worker doesn't like liver... I buy liverwurst sometimes and chicken or duck liver pate... I was cleaning out my fridge with my worker and she took out the liverwurst and said, 'For the cat?'... I was like, 'No! It's for me!'

[@Goldone99]

I'd put some of that on a Mexican Pizza instead of the refried beans to go with some chopped Sardines 🔥

[@staceyk111]

Where can I get the smultz

[@staceyk111]

I made my own Smaltz! I saved the chicken fat and skin in my freezer and rendered this into Smaltz. I made the chopped liver - but my food processor is small and it pilverized the liver.

[@rowboat1972]

Can I do this with Venison liver?

[@AuntBecky1]

Did you buy that chicken fat? If so I have never seen it in the grocery store.

[@butchs2337]

my mom used to make the chicken fat at home, you save all the chicken fat from the chicken you cook like chicken thighs has a lot of fat on them, just keep putting them in a bag in the freezer and once you have enough saved up you thaw it out and you then put it into a sauce pan on very low heat and just let it render, it takes hours the way she did it, all that is left is little pieces of crisp stuff to throw out and you have pure clean chicken fat left

[@ginaelizabeth5266]

I make mine same way, but when it cools I had a heaping teaspoon of mayo to keep it creamy n gives it added flavor don't knock it till you try it I made them last night! Mayo gives it a oomph

[@johnsheehan977]

🤮😬

[@evelynbaron8357]

I shared this recipe with someone who doesn't know what schmalz actually is newcomer to your channel I went vegan but I honour my mum, who survived the holocaust, on holidays ... every time. She made goose not turkey and schmalz for your readers who don't know is the rendered goose or duck fat in Eva's case with caramalized onions and apples a bit of salt. I used to eat it with raw onions on dark rye sourdough toast but my Dad was born in the the former Yugoslavia so multiculture goes on in Canada. My parents are gone. During Covid 19 I actually got a menora I live in an Italian catholic building for seniors and thought this is a bridge too far. My Italian is ok and my dog 10 lbs friendly Peke but I was called to the manager's office because all dogs are filthy etc. They had a barbecue and i took my dog and sat down with them. I was told I was not alllowed there but got into a great conversation with someone the whole thing idiotic. From tragedy my mother developed hilariuos coping skills which I learned too. Tx for your channel!!!

[@daughterlord4363]

Andrew, less work and better results grinding the livers with the boiled eggs. Once grind, add a bit if salt and pepper and that's it. BTW, it taste really good if you grind also an onion. Better taste over regular white bread.

[@blackbass4u2c]

I have a red meat allergy... I thought about blending chicken livers with ground chicken to make a more flavorful patty...

[@janecappy]

Why the background music?

[@annmelville41]

What is schmalts

[@Tekukuno]

I followed this recipe even cooking the livers for 20 minutes when I normally only cook them for about 10. The texture is too dry and mealy. They are definitely overcooked. Now I have to figure out how to salvage this into something edible.

[@VikingFyre]

It’s been too long since I’ve done anything with liver

[@zogyechi]

its all good but the kosher way would be to grill the liver - other than that - thanks for sharing.

[@chokkan7]

So, vadda I look like? Chopped liffer?

[@theneutralplatform4834]

I'm going to do this, but I will flombe the liver with cognac!

[@dennishunt1590]

What is smulch?

[@TheBagmaven49]

Schmaltz is chicken fat. And it's the only way to make chopped liver! 😋

[@Jupe367]

I always his name is Zimmerman.

[@saram4223]

Surprised he didn't trim off the connective tissue..its a yuck factor for me.. I never have schmaltz on hand so I sub olive oil for the onions I dont bother with the parsley. Lots of flavor wasted in the fond. I broil the livers and add the run off juices as well..helps the end product from being too dry. Also, some posters said it was too bland for them..try adding some fresh grated onion after you removed it from the processor..

[@MrWadewynn]

Isn’t it just pate?

[@Purple_hat1]

Looks good, but not traditional Jewish though.

[@madisonone8929]

Superfood ☝️

[@davidabramowitz4449]

i don't think your grandmother cooked the liver in butter.

[@Tratratra-e3x]

Ay Papi qué rico!

[@leavemealone4876]

🧿♥️🧿

[@themellowpunk1]

I'll stick to my liverwurst sandwich with mustard

[@johnsheehan977]

You like liverwurst but you don't like chicken livers??interesting!

[@nini1957]

Butter would make it Treif...

[@KL005]

ZWIMMEWNNNNNNNNNN

[@KL005]

ZIMMUWN

[@LazlosPlane]

Grandma NEVER USED A BLENDER. BOGUS RECIPE!

[@RebMordechaiReviews]

This may or may not be a delicious recipe for chopped liver but a traditional Jewish recipe, *THIS IS NOT!* No Jewish "Bubbe" from Europe would have possibly cooked butter with meat back then. The idea is completely antithetical to traditional Jewish cooking where dairy and meat were NEVER mixed. What's more, the chicken livers would have been grilled or roasted, never fried in a pan. Unlike the American Jewish community today, all Jewish families from Europe would have kept even a basic standard of kashrus. You just need to look at contemporary Jewish Cookery books from the 19th century up to the early 20th century. Just ask any social historian of Jewish communities, secular or not. For an authentic traditional Jewish recipe for chopped liver (without butter), look elsewhere!

[@tholian_web]

So why would you need to go to a butcher shop to buy "real" chicken livers? Are the chicken livers sold at grocery stores fake? 😯

[@ThePontiacfirebird]

Maybe they are more fresh. Killed today served today, whereas supermarkets keep them for days on the shelf. ( ps I bought mine from the supermarket 🤪😂 just check the use by date! ) make sure it a week before. 🥰

[@AviChetriArtwork]

Freshness, a liver swimming in blood is not fresh.

[@PREPFORIT]

You are mentally weak/

[@SZARMANCS]

Too many fat, onion burnt, liver overcooked. Nice job.

[@Axer01250]

Nice non kosher recipe. However, a baller jewish bubbe wouldn't even have butter on the counter, and wouldn't fry the liver without kashering it and flame broiling it first, to say the least. I wonder how his bubbe would have reacted to how he emulated her recipe.

[@randycox3521]

Iron better than the pills that constipoot..me or give me the Hershey squirts 👁

[@SuzanneBaruch]

TMI, Randy.

[@שולמיתרוש]

Tell the truth .. you bubby didn't put the livers strait into a pan.. kasher it in the broiler or on the gas fire.. poor bubby.

[@johnsheehan977]

Real chicken livers? As opposed to what???😬😬😬

[@patricklarry6645]

He means fresh not frozen.

[@johnsheehan977]

@@patricklarry6645 I don't think so. he said real. Not really fresh I freeze chicken livers all the time they freeze really well

[@johnsheehan977]

When you buy them they're often Frozen

[@patricklarry6645]

@@johnsheehan977 yes that was his point most people buy them frozen. He said he got them from a butcher shop. What else could he have meant? Plant based lol?

[@PREPFORIT]

You are s l o w

[@MooMooCathy]

I don't like music in any video

[@PREPFORIT]

Okay Princess.

[@MOOSEDOWNUNDER]

"I insist you go to the butchers and buy real chicken livers" as apposed to what? rubber or wooden versions?. Knobber.

[@PREPFORIT]

Yiu are uneducated.

[@Tratratra-e3x]

I would also add a stick of butter and a cup of cream.

[@hawghawg381]

Nice.. cat food.

[@PREPFORIT]

Because you are Low - Class.

[@KAMALAISHERNAME]

That is NOT cooked fully🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮

[@SuzanneBaruch]

Incorrect. They cooked for 20 minutes, then they rested for 5 minutes, during which time the temperature actually rises. They were definitely fully cooked.

[@KAMALAISHERNAME]

@@SuzanneBaruch TO ME, IT AIN'T COOKED. PERIOD

[@KAMALAISHERNAME]

@יהושע and your opinion is supposed to change mine how? It ain't cooked

[@SuzanneBaruch]

@@KAMALAISHERNAME how often do you cook chicken livers? We Jews have been making chopped chicken livers this way for a long time. I've never had any cooked this way that were under cooked. Maybe you could learn something from this video!

[@KAMALAISHERNAME]

@@SuzanneBaruch not concerned about JEWS or ur way of cooking. I THINK IT'S NOT COOKED. PERIOD. Now, ur blocked n muted

[@ImNotJoshPotter]

"If you want to cook like a Jewish..." I'm out.

[@crystalhuynh9482]

Thank you 🙏

[@punisher831]

braunschweiger11🤝