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Ingredients
- 1 lb Chicken livers
- 2 Tbsp. Vegetable oil
- 1 lrg Onion, minced
- 2 x Hard boiled Large eggs
- 3 Tbsp. Rendered chicken fat, *see note
- 1/2 tsp Salt
Directions
- 1. In a colander, under cool runningwater, rinse livers till water runs clear. Drain well.
- 2. In a heavy 9 inch skillet, heat oil over medium heat. Add in onion and saute/fry till translucent/soft, 5-7 min.
- 3. Add in livers and saute/fry till cooked through about 12-15 min; set adside to cold, about 10-15 min.
- 4. In a food grinder or possibly processor fitted with a chopping blade, grind or possibly process livers, onion and Large eggs till finely minced.
- 5. In a medium sized bowl combine minced liver mix, chicken fat and salt till the mix is moist and uniformly combined.
- 6. Transfer the mix to a container with a tight lid and chill serveral hrs or possibly overnight. Don't 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 pcs of uncooked fat from chickens you are preparing to cook. when you have about 1/2 lb., thaw and place chicken fat in a heavy 2 qt saucepan, along with a large onion.
- Cover and cook over low heat, stirring occasionally, till fat melts away from the membranes. Remove onion and strain fat into jar. Cover tightly and chill till ready to use, no longer than 3-4 months.
- Makes about 2/3 c..
- Notes: Yields 2 c.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 745g | |
| Calories 1303 | |
| Calories from Fat 869 | 67% |
| Total Fat 96.9g | 121% |
| Saturated Fat 23.47g | 94% |
| Trans Fat 1.02g | |
| Cholesterol 1971mg | 657% |
| Sodium 1599mg | 67% |
| Potassium 1351mg | 39% |
| Total Carbs 13.59g | 4% |
| Dietary Fiber 2.3g | 8% |
| Sugars 6.71g | 4% |
| Protein 89.3g | 143% |
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