MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chopped Chicken Livers
 Categories: 
      Yield: 1 Servings
 
      1 lb Chicken livers
      2 tb Vegetable oil
      1 lg Onion; chopped
      2    Hard cooked eggs
      3 tb Rendered chicken fat*
    1/2 ts Salt
 
  *Rendered chicken fat may be purchased in the
  refrigerated section of some supermarkets. To
  prepare your own, in a freezer container, save and
  freeze uncooked pieces of fat from chickens you
  are preparing. When you have about a half a pound,
  thaw and place in a heavy 2-quart saucepan, along
  with a large onion. Cover and cook over low heat,
  stirring occasionally, until fat melts away from
  membranes. Remove onion and strain fat into a jar.
  Cover tightly and refrigerate until ready to use,
  no longer than 3 or 4 months. Makes about 2/3 cup.
  
  1. In a colander, under cold running water, rinse
  livers until water runs clear. Drain well.
  
  2. In heavy 9" skillet, heat oil over medium heat.
  Add onion and sauté until translucent, 5 to 7
  minutes. Add livers and sauté until cooked
  through, 12 to 15 minutes. Set skillet aside until
  onions and liver are at room temperature, 10 to 15
  minutes.
  
  3. In food grinder or food processor fitted with
  chopping blade, grind or process livers, onion and
  eggs until finely chopped. In medium sized bowl,
  combine liver mixture, chicken fat and salt until
  the mixture is moist and uniformly combined.
  Transfer mixture to a container with a tight lid
  and refrigerate several hours or overnight. Do not
  prepare more than one day ahead. Before serving,
  let mixture stand at room temperature 30 minutes
  to soften.
  
  Makes about 2 cups.
 
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