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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 881.21 Kcal (3689 kJ) | ||
| Calories from fat | 680.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 75.57g | 116% | |
|---|---|---|---|
| Cholesterol | 888.81mg | 296% | |
| Sodium | 1631.48mg | 68% | |
| Potassium | 312.48mg | 7% | |
| Total Carbs | 17.17g | 6% | |
| Sugars | 0.04g | 0% | |
| Dietary Fiber | 1.14g | 5% | |
| Protein | 29.34g | 59% | |
| Vitamin C | 23.6mg | 39% | |
| Iron | 17.3mg | 96% | |
| Calcium | 57.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 281.75 Kcal (1180 kJ) | ||
| Calories from fat | 217.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.16g | 116% | |
|---|---|---|---|
| Cholesterol | 284.18mg | 296% | |
| Sodium | 521.64mg | 68% | |
| Potassium | 99.91mg | 7% | |
| Total Carbs | 5.49g | 6% | |
| Sugars | 0.01g | 0% | |
| Dietary Fiber | 0.37g | 5% | |
| Protein | 9.38g | 59% | |
| Vitamin C | 7.5mg | 39% | |
| Iron | 5.5mg | 96% | |
| Calcium | 18.3mg | 6% | |
* 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.
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