Directions:
- Rinse the livers and pat dry with a kitchen towel. Clean the livers, by trimming and discarding any visible fat, green parts, or membrane. Set the livers aside.
- In a large saute pan, over medium heat, heat 2 tablespoons of the chicken fat and add the onions. Cook, stirring occasionally, until golden brown, about 10 to 12 minutes. Transfer the onions to a plate with a slotted spoon. Wipe out the pan.
- Spread the livers out in a single layer on a sheet pan and season with the salt and pepper. Raise the heat to high, add 2 tablespoons of the fat to the pan and when the fat begins to shimmer, lay the livers in the pan in a single layer. Working in batches, cook the livers turning each over once, until browned, about 2 to 2 1/2 minutes per side. Transfer the livers to the plate with the onions. Repeat with 2 tablespoons fat and remaining livers. Cool.
- Coarsely chop the livers with a knife (don't be tempted to use a food processor). In a medium bowl, gently combine the livers with the eggs, onions, and remaining 2 tablespoons fat. Season with salt and pepper to taste. Refrigerate for 2 hours before serving. Serve with toast and cornichons if desired.
- RENDERED CHICKEN FAT (SMALTZ)
- In a small saucepan combine the chicken fat or skin, thyme, garlic, and water. Bring the mixture to a simmer over medium-low to medium heat. Cook until the fat has rendered (liquefied) and the skin becomes crispy, about 35 to 45 minutes. (Adjust the heat, as needed, to keep the skin from browning too quickly.) Set the chicken fat aside to cool slightly. Strain into a small bowl. If desired reserve the crispy skin. Refrigerate, covered, for up to one week.
- Cook's Note: Trim chicken fat and skin from whole birds before roasting and store in the freezer until there is enough to render.
- Yields: about 1/2 cup
- Copyright 2001 Television Food Network, GP. All rights reserved
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 975.13 Kcal (4083 kJ) | ||
| Calories from fat | 844.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 93.78g | 144% | |
|---|---|---|---|
| Cholesterol | 599.74mg | 200% | |
| Sodium | 1532.18mg | 64% | |
| Potassium | 200.92mg | 4% | |
| Total Carbs | 12.06g | 4% | |
| Sugars | 1.87g | 7% | |
| Dietary Fiber | 0.83g | 3% | |
| Protein | 18.5g | 37% | |
| Vitamin C | 14.5mg | 24% | |
| Iron | 10.5mg | 58% | |
| Calcium | 35.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 365.24 Kcal (1529 kJ) | ||
| Calories from fat | 316.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.13g | 144% | |
|---|---|---|---|
| Cholesterol | 224.63mg | 200% | |
| Sodium | 573.88mg | 64% | |
| Potassium | 75.25mg | 4% | |
| Total Carbs | 4.52g | 4% | |
| Sugars | 0.7g | 7% | |
| Dietary Fiber | 0.31g | 3% | |
| Protein | 6.93g | 37% | |
| Vitamin C | 5.4mg | 24% | |
| Iron | 3.9mg | 58% | |
| Calcium | 13.2mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Quick and Easy Chicken Liver Pate
Chicken liver, Butter, Onion, chopped, Salt, Pepper and 1 more.. -
Pork With Sweet Onion Marmellata
Olive oil, Onions, thinly sliced (about 3 lb) and 14 more.. -
Chef John's Mini Christmas Hams
Brine, Boiling water, Brown sugar, Kosher salt and 17 more.. -
Mango Shrimp
Ripe tomato, cut in 1/4 inch dice and 14 more.. -
Chicken Liver Mousse with Riesling-Thyme Gelée
Chicken livers, cleaned, Milk, divided and 12 more..
Also Try
-
-
Sesame Rings Spain From Food Network Kitchens
Sesame rings (spain) from food network kitchens and 13 more.. -
Olive Garden Salad Dressing - Food Network Kitchen's Copycat
Extra virgin olive oil, White wine vinegar, Miracle whip and 5 more.. -
-
Mirj's Heart-Attack-On-A-Plate Chopped Chicken Liver
Chicken liver, Onions, Oil (for frying ) and 2 more.. -
Food Network Thai Chicken Soup
Vegetable oil, Onion, thinly sliced, Garlic cloves, minced and 9 more.. -
-
-
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
