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Categories:Viewed: 31 - Published at: 2 years ago
Ingredients
- 5 tablespoons rendered chicken fat (following recipe)
- 2 cups sliced onions
- 1 pound chicken livers
- 3 hard-cooked eggs
- Cracklings left from rendering chicken fat (following recipe)
- Kosher salt and freshly ground pepper
Method
- Melt all but one tablespoon of the chicken fat in a large, heavy skillet.
- Add the onions and saute over medium-low heat until they are golden and just beginning to brown around the edges.
- Stir the onions frequently so they will cook evenly.
- Remove the onions from the pan and set aside in a dish, draining as much of the fat as possible back into the pan.
- Trim the chicken livers of any connective tissue or membranes and pat them dry with paper towels.
- Saute the livers in the fat left in the pan over medium heat until they are lightly browned on the outside and no longer pink in the middle.
- Remove from heat.
- Combine the livers, including all the pan drippings, with the onions, hard-cooked eggs and cracklings (if you are using them) in a bowl.
- Finely chop all the ingredients either by hand, by putting them through a meat grinder or by placing them in a food processor and pulsing them briefly to a medium-coarse texture.
- Season the mixture to taste with salt and pepper and add the remaining tablespoon of chicken fat.
- Cover and serve within two hours or refrigerate but allow to come to room temperature before serving.
