Jewish Chopped Chicken Livers

Name: Jewish Chopped Chicken Livers
Ingredients: ¾ pound chicken livers; ¼–½ Spanish onion, finely chopped; chicken fat; 2 hard-boiled eggs; 1 stalk celery, finely chopped; ¼–½ small green pepper, finely chopped; salt and freshly-ground black pepper; salt and freshly-ground black pepper

Preparation info

Difficulty
Easy

Appears in

Great Dishes of the World

By Robert Carrier

Published 1963

About

Ingredients

¾ pound chicken livers
¼–½ Spanish onion, finely chopped
chicken fat
2<

Starter
Gluten-free
Jewish

Method

Sauté chicken livers in a little chicken fat until they are firm, but not cooked through. Sauté finely-chopped onion in chicken fat until transparent.

Chop hard-boiled eggs coarsely and put through the finest blade of your mincer with chicken livers and onions.

Combine in a large bowl with celery, green pepper, and enough additional chicken fat to make mixture smooth. Season to