Email to Josie-Lynn      

Recipe Categories: josielynn's HOME PAGEAPPETIZERS APPLES BEANS BEVERAGES BLACKBERRIES BLUEBERRIES BREAD BREAKFAST BRITISHrecipes CAKESandPIES CANDY CASSEROLES CHEESECAKE CONDIMENTS COOKIES CROCKPOT CROCKPOTDESSERTS DESSERTS DIABETIC DOGtreats EGGS ETHNIC FISHandSEAFOOD FRUIT GAME GLUTEN-FREE homemadeMIXES ICE-CREAM ICINGSandGLAZES JAMSandJELLIES LATKES LOWFATsaladDRESSINGS MEATS MUFFINS PASTA PASTRIES PICKLESandRELISH PIZZA POTATOES POULTRY PUNCHforCROWDS RHUBARB RICE SALADandDRESSING SALSA SANDWICHES SAUCES SNACKS SOUPSandSTEWS STIR-FRY STUFFING VEGETABLES VEGETARIAN

CHOPPED CHICKEN LIVER




Source of Recipe


Roberta


List of Ingredients




CHICKEN FAT FROM 2 CHICKENS
3 LARGE ONIONS
1 LB CHICKEN LIVERS, QUARTERED
3 HARD BOILED EGGS
SALT
GARLIC POWDER




Recipe



RENDER THE CHICKEN FAT. (PLACE IN PAN AND THEN TURN HEAT TO MEDIUM. STIR OFTEN TO PREVENT BURNING. WHEN THE FAT TURNS TO HARD, BROWNED PIECES, PULL THEM OUT. LEAVE ALL OF THE LIQUID IN THE PAN.)


MEANWHILE PEEL AND QUARTER THE ONIONS. PLACE TWO OF THE ONIONS IN A CUISINART AND CHOP FINE. DO NOT LIQUEFY.


WHEN THE FAT IS READY, PLACE CHOPPED ONIONS IN PAN AND COOK, STIRRING, UNTIL BROWN. THIS TAKES QUITE A WHILE.


MEANWHILE CHOP THIRD ONION AND THE EGGS IN THE CUISINART AND LEAVE THEM THERE.


WHEN ONIONS ARE NICE AND BROWN ADD LIVERS TO THE PAN. COOK UNTIL RED COLOR DISAPPEARS.


ADD TO CUISINART. SEASON WITH SALT AND GARLIC POWDER. I USE A LOT OF BOTH. KEEP TASTING.


REFRIGERATE FOR AT LEAST TWO HOURS.