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LOCATION: Recipes >> Dips >> Liver Pate 02

Print this Recipe    Liver Pate 02

Liver Pate

chicken fat
1 onion finely chopped
1 pound chicken livers
2 hard boiled eggs
2 onions, chopped (for garnish)
2 hard boiled eggs, chopped (for garnish)

Render the chicken fat over med. heat, do not let the chicken skin
brown. Remove the skin from the pan and let the fat cool.

Rinse the livers and gently poach them in simmering chicken broth
or water until completely cooked. Save the cooking liquid from the
livers. Cool.

Saute the 1 onion in a little of the rendered chicken fat. Cool.
Place livers, sauteed onions and 2 hard boiled eggs in a food
processor and mix. Slowly add some of the fat and add salt and
pepper to taste. If the mixture is too dry, add some of the broth,
slowly, until moistened. Place in a dish or mold into a mound and
refrigerate several hours. Serve with additional chopped onions
and chopped eggs. Serve with crackers or mini bagels. If you like,
garnish with some chopped parsley.

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