1. In a colander, under cold runningwater, rinse livers until water runs
clear. Drain well.
2. In a heavy 9 inch skillet, heat oil over medium heat. Add onion and
saute until translucent, 5-7 minutes.
3. Add livers and saute until cooked through about 12-15 minutes; set
adside to cool, about 10-15 minutes.
4. In a food grinder or processor fitted with a chopping blade, grind or
process livers, onion and eggs until finely chopped.
5. In a medium sized bowl combine chopped liver mixture, chicken fat and
salt until the mixture is moist and uniformly combined.
6. Transfer the mixture to a container with a tight lid and refrigerate
serveral hours or overnight. Do not prepare more than 1 day ahead.
Notes: Rendered chicken fat may be purchased in some supermarkets. To
prepare your own in a freezer container save and freeze pieces of uncooked
fat from chickens you are preparing to cook. when you have about 1/2 pound,
thaw and place chicken fat in a heavy 2 quart saucepan, along with a large
onion.
Cover and cook over low heat, stirring occasionally, until fat melts away
from the membranes. Remove onion and strain fat into jar. Cover tightly and
refrigerate until ready to use, no longer than 3-4 months.
Makes about 2/3 cup.
Notes: Yields 2 cups
Recipe by: Country Living - Country Cooking Summer 1996
Posted to recipelu-digest by RecipeLu <recipelu@geocities.com> on Feb 18,
1998
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