Yield: 1 Servings
|1 pounds||Chicken livers|
|2 tablespoons||Vegetable oil|
|1 large||Onion; chopped|
|2 \N||Hard boiled eggs|
|3 tablespoons||Rendered chicken fat; *see note|
1. In a colander, under cold runningwater, rinse livers until water runs clear. Drain well.
2. In a heavy 9 inch skillet, heat oil over medium heat. Add onion and saute until translucent, 5-7 minutes.
3. Add livers and saute until cooked through about 12-15 minutes; set adside to cool, about 10-15 minutes.
4. In a food grinder or processor fitted with a chopping blade, grind or process livers, onion and eggs until finely chopped.
5. In a medium sized bowl combine chopped liver mixture, chicken fat and salt until the mixture is moist and uniformly combined.
6. Transfer the mixture to a container with a tight lid and refrigerate serveral hours or overnight. Do not prepare more than 1 day ahead.
Notes: Rendered chicken fat may be purchased in some supermarkets. To prepare your own in a freezer container save and freeze pieces of uncooked fat from chickens you are preparing to cook. when you have about ½ pound, thaw and place chicken fat in a heavy 2 quart saucepan, along with a large onion.
Cover and cook over low heat, stirring occasionally, until fat melts away from the membranes. Remove onion and strain fat into jar. Cover tightly and refrigerate until ready to use, no longer than 3-4 months.
Makes about ⅔ cup.
Notes: Yields 2 cups
Recipe by: Country Living - Country Cooking Summer 1996 Posted to recipelu-digest by RecipeLu <recipelu@...> on Feb 18, 1998