Try this Lily Finns Chopped Chicken Liver recipe, or contribute your own.
Suggest a better descriptionBroil 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
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Serving Size: 1 Serving (258g) | ||
Recipe Makes: 6 | ||
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Calories: 464 | ||
Calories from Fat: 327 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.3g | 48 % | |
Saturated Fat 11.1g | 56 % | |
Monounsaturated Fat 14.7g | ||
Polyunsanturated Fat 6.6g | ||
Cholesterol 912.7mg | 281 % | |
Sodium 299.7mg | 10 % | |
Potassium 378.9mg | 10 % | |
Total Carbohydrate 3g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 2.7g | ||
Protein 30.6g | 44 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 464
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