Ingredients
- 2 pounds chicken livers
- 1 cup rendered chicken fat
- 2 cups medium-diced yellow onion (2 onions)
- 1/3 cup Madeira wine
- 4 extra-large eggs, hard-cooked, peeled, and chunked
- 1/4 cup minced fresh parsley leaves
- 2 teaspoons fresh thyme leaves
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- Pinch cayenne pepper
Directions
Drain the livers and saute them in 2 batches in 2 tablespoons of the chicken fat over medium-high heat, turning once, for about 5 minutes, or until just barely pink inside. Don't overcook the livers or they will be dry. Transfer them to a large bowl.
In the same pan, saute the onions in 3 tablespoons of the chicken fat over medium-high heat for about 10 minutes, or until browned. Add the Madeira and deglaze the pan, scraping the sides, for about 15 seconds. Pour into the bowl with the livers.
Add the eggs, parsley, thyme, salt, black pepper, cayenne, and the remaining chicken fat to the bowl. Toss quickly to combine. Transfer half the mixture to the bowl of a food processor fitted with a steel blade. Pulse 6 to 8 times, until coarsely chopped. Repeat with the remaining mixture. Season, to taste, and chill. Serve on crackers or matzo
















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By lmduncan_13002009
Stearns, 56
on March 01, 2013
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My husband and 5 year old daughter loved this!! Plus it was really easy to make and very affordable.
By jolenelandis
Rockwall, Texas
on February 19, 2013
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My husband is Jewish and a chopped liver fanatic. He taught me how to make it the way his mother did, by boiling the chicken livers. Then I made it the "Ina" way! Sinfully good!!
By rguy2361_12907962
hanover, 61
on January 21, 2013
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I had several people over for the Pat's game. Not knowing how many would like this recipe, I only made half. Well, I soon found out, within 15 minutes it was all gone. I'll know better next time. If there is a next time for the Pat's. lol
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