et ingredients. Set aside.
For the chicken livers, heat a pan and
edium heat for 3-4 minutes.
Add trimmed chopped chicken livers and cook
dd the bay leaves and chopped chicken livers to the pan and seal
Wash livers and drain.
Heat chicken fat and saute 2 large chopped onions
Simmer chicken livers in enough water to cover (I add bouillon to water).
Saute onion in 3 tablespoons butter or oleo.
Place livers and eggs in bowl and chop together.
Add the onion mixture and mayonnaise for desired consistency.
Season to taste with salt, pepper and paprika.
Chill.
Serve with Melba rounds.
Can be garnished with thinly sliced red onion.
Score livers with a sharp knife; wash, drain and sprinkle with salt.
Broil chicken livers 3 to 5 minutes or until cooked. Grind livers finely with onion and hard-cooked eggs.
Add salt, pepper and garlic powder.
Add enough chicken fat to make mixture that is smooth and has the consistency of mashed potatoes.
Serve on lettuce with wedges of tomato.
Makes 4 appetizer servings.
Also delicious spread on crackers.
he 6 tablespoons of schmaltz (chicken fat) and mix real well
MARINATE chicken livers at least 2 hours
nto 2cm pieces.
Place livers in a bowl with the
Wash and trim the chicken livers. Pat dry on paper towels
o the skillet, and cook for a few minutes until fragrant
an and quickly fry the livers for about one minute, toss well
eady to serve.
Chicken Livers:
Dredge the chicken liver pieces through
Fry the bacon in a large skillet over medium heat until almost crisp. Remove bacon from the pan and drain on paper towels. Drain off grease from the skillet, leaving a thin coating on the bottom.
Using the same skillet, add the onions; cook and stir over medium heat until tender, about 5 minutes. Stir in the chicken livers, quickly browning them on the outside. Pour in the wine, adding more if needed to cover the chicken livers. Stir in the olives. Cover, and simmer for 20 minutes. Just before serving, stir in the bacon.
Flour chicken livers lightly; fry in hot butter with onions, green peppers and mushrooms for about 10 minutes.
Add sour cream, eggs and seasonings.
Pour into buttered casserole dish. Top with bread crumbs.
Bake at 350\u00b0 for 15 minutes.
Serves 5.
Melt butter and when hot, saute chicken livers until done. In last two minutes, add chopped onion and celery.
Add salt and pepper.
Put chicken livers, onion, celery, hard-boiled egg and butter drippings through a food chopper.
Place in refrigerator and chill for several hours.
Shape on oval platter and serve with crackers.
Cut chicken livers in half and gently saute them in the butter in a large skillet, turning frequently, for about 5 minutes. Remove livers; saute green pepper in same pan for 5 minutes. Sprinkle flour over green peppers and stir well.
Add sour cream and chicken broth.
Cook, stirring constantly, until mixture boils and thickens.
Add mushrooms, parsley, onion, salt and pepper to taste and Accent.
Just before serving, add livers to the sauce and heat gently, but thoroughly.
ooking for a few minutes, until starting to brown. Add the chicken livers
lour, salt and pepper. Place chicken livers into the seasoned flour, and
nd cook for just 10 seconds before adding the chicken livers; season with