James Beard Chopped Chicken Livers Adapted |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 30 |
|
I offer a Kosher and non-Kosher version of this recipe. People in Turlock beg for this recipe not realizing it was from James Beard. Ingredients:
2 lbs chicken fat (non kosher use butter) |
4 medium onions, finely chopped |
1 1/2 lbs chicken livers |
salt and pepper |
Directions:
1. If using the real thing.
2. Chop the chicken fat into small dice add 1/4 cup minced finely chopped and render in a heavy skillet until the cracklings begin to brown.
3. If not Kosher melt the butter.
4. In a heavy pot put the balance of the onions and 4 and 4 Tbsp of the chicken fat or butter.
5. Cook until slightly colored and pepper to taste.
6. Sauté the livers in the remaining fat until just cooked through.
7. Remove and chop finely.
8. Toss with the mixture of onions, fat and cracklings.
9. Correct seasonings.
10. Chill and serve.
|
|