Lily Finns Chopped Chicken Liver

6 Servings
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Lily Finns Chopped Chicken Liver Ingredients

3/4 lb Fresh chicken livers	1/2 c Rendered chicken fat
4 Hard boiled eggs	Salt and pepper to taste
1 md Onion, grated

Instructions for Lily Finns Chopped Chicken Liver

Broil the livers or fry them in a little chicken fat. Do not overcook. Grind the livers and eggs together. Add the grated onion. Add salt and pepper to taste. Add the chicken fat and mix well. Form into a ball or loaf and refrigerate at least one hour. This can be garnished wtih chopped onions and hard boiled egg or served plain. Please do not overcook the livers! Use a hand grinder if you have one. You can use a food processor, but dont turn this into a pate. The ingredients should have texture after grinding. Lily Finn was a family friend and one of my religious school teachers in Morgantown, West Virginia. She was a wonderful cook and this is one of her original recipes. Posted to JEWISH-FOOD digest V97 #039 From: Stephen Gruner Date: Thu, 26 Sep 1996 07:55:44 -0400 (EDT)

Main Ingredient: ChickenCuisine: Uncategorized

Ingredient Insight - look inside this recipe

Chicken

Liver

Onion

Chicken Onion

for flavor and categorization

This is a very rich and very delicious pate. It is great for Christmas and house warming presents. Take care to keep this refrigerated when not being served.