Great Recipe
Drain the livers and saute them in 2 batches in 2 tablespoons of the chicken fat over medium-high heat, turning once, for about 5 minutes, or until just barely pink inside. Don't overcook the livers or they will be dry. Transfer them to a large bowl.
In the same pan, saute the onions in 3 tablespoons of the chicken fat over medium-high heat for about 10 minutes, or until browned. Add the Madeira and deglaze the pan, scraping the sides, for about 15 seconds. Pour into the bowl with the livers.
Add the eggs, parsley, thyme, salt, black pepper, cayenne, and the remaining chicken fat to the bowl. Toss quickly to combine. Transfer half the mixture to the bowl of a food processor fitted with a steel blade. Pulse 6 to 8 times, until coarsely chopped. Repeat with the remaining mixture. Season, to taste, and chill. Serve on crackers or matzo.
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Serving Size: 1 Cup (115g) | ||
Recipe Makes: 5 Cups | ||
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Calories: 535 | ||
Calories from Fat: 497 (93%) | ||
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Amt Per Serving | % DV | |
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Total Fat 55.3g | 74 % | |
Saturated Fat 19.8g | 99 % | |
Monounsaturated Fat 22.6g | ||
Polyunsanturated Fat 9.6g | ||
Cholesterol 250.4mg | 77 % | |
Sodium 598.8mg | 21 % | |
Potassium 92.3mg | 2 % | |
Total Carbohydrate 1.3g | 0 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 1.1g | ||
Protein 5.9g | 8 % | |
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: 535
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