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Chopped Chicken Livers

 

A succulent dish that is served as an appetizer on a bed of lettuce. Perfect side dish for pasta or rice.
31

Yield

6

servings

Prep

15

min

Cook

30

min

Ready

45

min

Trans-fat Free, Low Carb
 

Ingredients

1 pound chicken livers
1 each onions
finely chopped
¼ cup schmaltz (chicken fat)
3 large eggs
hard-boiled
½ teaspoon salt
1 x black pepper
freshly ground
*

Directions

Preheat oven to 375℉ (190℃). Wash and drain the chicken livers. Remove all fat and any discolored spots. If you find one with a green area, which is the gall, throw it away. It would make everything taste bitter. Arrange the livers on a foil lined baking sheet and bake for 30 minutes at 375℉ (190℃).

While livers are baking, sauté the onions in the schmaltz (chicken fat) until very brown. Peel the eggs and chop them coarsely. Place in a bowl or food processor, or blender. Add the livers, the sautéed onions, salt and pepper. Pulse the machine until everything is ground and mixed together.

Serve as an appetizer on a bed of lettuce with chopped onion.

Note: For real down home chopped liver, the whole process should be done in a wooden bowl, with single bladed chopping knife.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 128g (4.5 oz)
Amount per Serving
Calories 24957% of calories from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 540mg 180%
Sodium 302mg 13%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 46g
Vitamin A 220% Vitamin C 6%
Calcium 3% Iron 57%
* based on a 2,000 calorie diet How is this calculated?

 

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