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Chicken Liver Spread




Source of Recipe


Judy
1 Onion , chopped
3 T. Chicken fat
1 lb. Chicken liver
6 Saltine crackers
3/4 T. Italian seasoning
2 T. Hungarian paprika
1 pinch Sugar
Black pepper
1 pinch Kosher salt
2 Hard boiled eggs

Saute onion in 1 Tablespoon fat until soft and translucent, about 4 minutes.
Raise heat medium high and add livers, browning them quickly while stirring occasionally.
Season with some salt and pepper.
While livers are still slightly pink on the inside, remove all contents of pan to food processor. Puree.
Add the remaining 2 Tablespoons fat, crackers, seasonings and eggs.
Process until smooth.
Should be firm and smooth, not stiff or dry.
Add a little more fat if necessary.
Taste and adjust seasonings.
Seal tightly and refrigerate at least 4 hours before serving

Serve with crackers, I like to use Triscuits