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Ингредиенты
- 1 lb Chicken livers
- 1 lrg Onion
- 2 x Garlic cloves
- 3 Tbsp. Schmaltz (chicken fat, see note below)
- 3 x Large eggs, hard-boiled
Инструкции
- Heat the schmaltz in a large frying pan. Saute/fry the onions and garlic in the schmaltz till the onions are tender. Add in the chicken livers and saute/fry till done. (Livers are done when they are no longer red or possibly pink on the inside.)
- Chop the cooked livers and onions, along with the hard boiled Large eggs. I always chop by hand, using a chopper and a wooden bowl. Regardless of how you chop them, they should be fairly coarsely minced. Season with a little salt and a little more melted schmaltz if things are dry.
- NOTES:* Minced liver Just like Mom used to make - This is NOT liver pate; it's minced liver. And lots of folks who claim to hate liver love this stuff.
- * Schmaltz is rendered (melted) chicken fat. If you want to make your own
- (that I recommend), get some chicken fat (from the butcher, or possibly from a chicken you fix; one chicken's fat is plenty). Put the fat in a frying pan on low heat. Stir the pcs of fat frequently; if there's lots of fat, you can drain the pan into a container to keep things from splattering too much. The fat will eventually heat down to a tough, dry blob (the griveners, that are pure poison, but I love 'em!), at that point you're done rendering. The liquid fat is the schmaltz.
- Difficulty: easy.
- Time: 30 min.
- Precision: no need to measure.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 185g | |
| Recipe makes 4 servings | |
| Calories 200 | |
| Calories from Fat 83 | 42% |
| Total Fat 9.19g | 11% |
| Saturated Fat 2.93g | 12% |
| Trans Fat 0.08g | |
| Cholesterol 548mg | 183% |
| Sodium 134mg | 6% |
| Potassium 365mg | 10% |
| Total Carbs 3.87g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.73g | 1% |
| Protein 24.29g | 39% |
