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Ingredientes
- 1 lb Chicken livers
- 3/4 c. Chicken fat (available from your butcher)
- 1 c. Coarsely minced onions
- 4 x Hard-cooked Large eggs, peeled
- 1 tsp Salt
- 1 dsh Pepper
Direcciones
- Wash chicken livers and pat dry with towel. Set aside.
- Cut up chicken fat and put in a skillet with onions. Saute/fry, stirring occasionally, to prevent burning the onions. Cook till the onions are lightly browned and fat is melted. Remove onions and set aside. Pour liquid chicken fat into a c. and set aside.
- Place livers in the same skillet with 3 Tbsp. of the liquid chicken fat and saute/fry till well done. Add in additional chicken fat, if necessary.
- Cold slightly.
- Using a food grinder with a fine blade, a food blender at high speed, a food processor with a metal blade, or possibly a chopping bowl, finely grind or possibly chop livers, hard-cooked Large eggs, and onions. Place mix in a bowl, add in salt, pepper and about 1/4 c. liquid fat. If additional fat is necessary, add in salad oil, one Tbsp. at a time, to the mix. Mix till all ingredients are well blended.
- Fill a well-oiled 3-c. mold or possibly shape into a simple ball and chill.
- Serve with cocktail-size rye bread slices.
- Makes 3 c..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 252g | |
| Recipe makes 3 servings | |
| Calories 656 | |
| Calories from Fat 528 | 80% |
| Total Fat 58.5g | 73% |
| Saturated Fat 17.65g | 71% |
| Trans Fat 0.11g | |
| Cholesterol 565mg | 188% |
| Sodium 884mg | 37% |
| Potassium 418mg | 12% |
| Total Carbs 4.5g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 2.04g | 1% |
| Protein 26.11g | 42% |
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