Ingredients
- 1 lb Chicken Livers
- 3/4 Cup Chicken Fat
- 2 Hard Cooked Eggs Peeled & Quartered
- 3/4 Cup White Bread, Cubed
- 1 1/2 tsp Salt
- 1/4 tsp Pepper, Ground
- 2 1/2 Cups Onion, Sliced Thin
- 2 Tbls Parsley, Chopped Fine
- White Toast
- Crisp Lettuce Leaves
Directions
Heat 1/3 of the chicken fat in a large skillet. Add the onion. Saute until golden (about 10 minutes). Remove onion. Set aside.
Add another 1/3 of the chicken fat to the skillet. Saute the chicken livers until cooked through and no longer pink inside (about 10 minutes). Reserve the pan drippings.
Use a food processor or the medium blade of a meat grinder to grind the eggs into a medium bowl. Grind the onion, chicken livers and finally, the bread crumbs into the same bowl. Toss the mixture with the pan drippings, 3/4 of the remaining chicken fat, salt and pepper. Mix well. Cover. Refrigerate until well chilled.
Prepare to serve by mounding the liver mixture on crisp lettuce on chilled salad plates. Spoon the last of the chicken fat over. Sprinkle with parsley. Serve with crackers.
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Submitted 6/13/05.
Source: Meal Master
Submitted By: Shelly Black
shellack@aol.com
Chopped Chicken Livers