Chopped Chicken Livers

Name: Chopped Chicken Livers
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 3
Cuisine: Global
Ingredients: 3 servings black pepper; 3 servings chicken fat; 3 servings chicken livers; 3 servings eggs; 3 servings onion; 3 servings radishes; 3 servings salt; 3 servings cracklings

Chopped Chicken Livers might be just the main course you are searching for. This recipe serves 3. One serving contains 205 calories, 21g of protein, and 9g of fat. This recipe covers 37% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up onion, cracklings, chicken livers, and a few other things to make it today. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

Trim the chicken livers, removing any bits of fat adhering to them. It is not really necessary to remove the connective tissue. Dampen a large, clean sheet of brown wrapping paper by quickly passing both sides under cold running water.

Ingredients you will need

Chicken Liver

Water

Place the wet paper on the broiler pan. Arrange the livers on the paper, leaving a little space between each.

Equipment you will use

Broiler Pan

Sprinkle liberally with coarse salt. Broil for about 10 minutes, watching carefully to make sure the edges of the paper are wet enough to prevent them from burning. Moisten if necessary. You will not need to turn the livers over. They are done when the tops are brown but not black and the inside is firm but still faintly pink near the bottom.

Ingredients you will need

Coarse Salt

Remove the livers from the paper, and brush off excess salt if any clings to them. The livers may be chopped on a board with a French chefs knife, or they can be chopped as my mother did themin a big wooden bowl with a curved hand chopper, somewhat like a lunette.

Ingredients you will need

Salt

Equipment you will use

Chefs Knife

Bowl

Cut up the livers coarsely and add the roughly cut-up eggs, coarsely chopped onion, and griebenes. Chop steadily until the mixture is well blended. The final texture should not be too fine, but rather like medium-fine chopped nuts. As you chop, add salt and pepper, tasting as you go along. The end result should be quite peppery and well salted.

Ingredients you will need

Salt And Pepper

Onion

Egg

Nuts

Gently mix in only as much chicken fat as necessary to make the mixture hold together enough to be picked up on a fork. Since the mixture will be chilled, it will hold together more than when it was warm, so do not add too much fat. Pack into a crock or bowl, cover, and chill.

Ingredients you will need

Chicken Fat

Equipment you will use

Bowl

Chopped liver tastes better if its allowed to chill for several hours before it is served, and I much prefer it after 24 hours.

Ingredients you will need

Liver

Remove from the refrigerator 15 minutes before serving.

Serve on lettuce, garnished with sliced or grated radishes or with the black radish and onion relish. Matzohs were considered essential to this dish, but crackers or toast can be substituted.

Ingredients you will need

Crackers

Radish

Lettuce

Relish

Onion

Toast

If you prefer, the livers can be sauted instead of being broiled. To do this, place 3 or 4 tablespoons rendered chicken fat in a 10- to 12-inch skillet and slowly saut the livers until they are firm and golden brown and just a tiny bit pink at the center.

Ingredients you will need

Chicken Fat

Equipment you will use

Frying Pan

Place the livers and any of the sauting fat that remains in the pan in the chopping bowl, and proceed with the recipe as above. In this case, it will probably not be necessary to add chicken fat at the end, but more salt will be needed.

Ingredients you will need

Chicken Fat

Salt

Equipment you will use

Bowl

Frying Pan

To make a finer blend, to be served as a cocktail spread, put the livers, onions, eggs, and griebenes through the fine blade of a grinder twice, and add a little more fat This method is best if you want to shape the liver in a mold. Grease an 8-inch ring mold lightly on the inside with mild flavored vegetable oil. Then pack the liver mixture in firmly and chill for at least 5 hours, but preferably 2

Ingredients you will need

Vegetable Oil