Chopped Chicken Livers
1 lb Chicken livers
2 tb Vegetable oil
1 lg Onion; chopped
2 Hard cooked eggs
3 tb Rendered chicken fat*
1/2 ts Salt
*Rendered chicken fat may be purchased in the refrigerated section of some
supermarkets. To prepare your own, in a freezer container, save and freeze
uncooked pieces of fat from chickens you are preparing. When you have about a
half a pound, thaw and place in a heavy 2-quart saucepan, along with a large
onion. Cover and cook over low heat, stirring occasionally, until fat melts away
from membranes. Remove onion and strain fat into a jar. Cover tightly and
refrigerate until ready to use, no longer than 3 or 4 months. Makes about 2/3
cup.
1. In a colander, under cold running water, rinse livers until water runs clear.
Drain well.
2. In heavy 9" skillet, heat oil over medium heat. Add onion and sauté until
translucent, 5 to 7 minutes. Add livers and sauté until cooked through, 12 to 15
minutes. Set skillet aside until onions and liver are at room temperature, 10 to
15 minutes.
3. In food grinder or food processor fitted with chopping blade, grind or
process livers, onion and eggs until finely chopped. In medium sized bowl,
combine liver mixture, chicken fat and salt until the mixture is moist and
uniformly combined. Transfer mixture to a container with a tight lid and
refrigerate several hours or overnight. Do not prepare more than one day ahead.
Before serving, let mixture stand at room temperature 30 minutes to soften.
Makes about 2 cups.