Heart Attack Chicken Livers |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 12 |
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conbination of the old style jewish chicken livers, my grand mom made . and french chicken liver mousse. obviously jewish would never add dairy to meat grandma would kill me. Ingredients:
2 lbs. chicken livers |
12 oz chicken fat |
8 oz. daichon radish shredded |
8oz. white onions sliced |
4oz heavy cream |
12 cherries pitted and marinated in kirschwasser |
2oz lawrys season salt |
Directions:
1. using 4 oz of chicken fat saute onions, livers, and cherries on low heat,remove onions when transluscent,and cherries when soft set aside.cook livers till done.
2. add rest of fat to pan and keep liquified ,on low heat.
3. when livers are at room temp .put in food processor and make smooth adding cherries and slowly adding cream until mouse like and remove.
4. remove from food processor and flatten to about 1/2 inch thick,pour over flattened chicken livers the warm chicken fat
5. allow fat to settle in about 5 minutes and spread onions, 1 oz of season salt, and daichon radish over the livers
6. roll this into a ball/mound and put last oz of season salt .chill in fridge 30 minutes and serve,in a chilled bowl
7. i use crackers ,celery sticks, cucumber slices and daichon radish slices to dip into it.
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