Chopped Chicken Liver

1 lb Chicken livers
3/4 cup Chicken fat (available from your butcher)
1 cup Coarsely chopped onions

4 Hard cooked eggs, peeled
1 tsp. Salt
1/8 tsp. Pepper

Wash chicken livers and pat dry with towel. Set aside.

Cut up chicken fat and put in a skillet with onions. Saut�, stirring occasionally, to prevent burning the onions. Cook until the onions are lightly browned and fat is melted. Remove onions and set aside. Pour liquid chicken fat into a cup and set aside. Place livers in the same skillet with 3 tablespoons of the liquid chicken fat and saut� until well done. Add additional chicken fat, if necessary. Cool slightly.

Using a food grinder with a fine blade, a food blender at high speed, a food processor with a metal blade, or a chopping bowl, finely grind or chop livers, hard cooked eggs, and onions. Place mixture in a bowl, add salt, pepper and about 1/4 cup liquid fat. If additional fat is necessary, add salad oil, one tablespoon at a time, to the mixture. Mix until all ingredients are well blended. Fill a well oiled 3 cup mold or shape into a simple ball and refrigerate. Serve with cocktail size rye bread slices.

Makes 3 cups.

Posted by Chyrelll