Chicken Liver and Egg Spread |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Not chopped liver, but a spread that can be a filling for canapes, spread on matzah's or as an appetizer with some slices of tomato. The recipe is from Bonne Rae London. Not a recipe I like but I make it for my husband and others. Sometimes I add extra green chopped onion. Ingredients:
8 ounces chicken livers |
1 large onion, cut in chunks |
6 hard-boiled eggs |
3 tablespoons chicken fat or 3 tablespoons margarine |
salt and pepper |
Directions:
1. Grill the chicken livers, let them cool, trim and cut in chunks.
2. Process in the food processor, pulsing until finely chopped, transfer to a mixing bowl.
3. Now do the same with the onion, add to the liver.
4. The same again for the eggs, or do them by hand because you don't want them too fine.
5. Add also to the liver mixture.
6. Add the chicken fat and blend well, season with salt and pepper.
7. Chill before serving.
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