Time: 25 min.

Chicken liver appetizer - detailed recipe.

Ingredients:

• 900 g of chicken liver
• 1 cup rendered chicken fat
• 2 cups medium diced onions (2 heads)
• 1/3 cup Madeira wines
• 4 hard-boiled, peeled and chopped medium-sized eggs
• 1/4 cup chopped fresh parsley leaves
• 2 teaspoons fresh thyme leaves
• 2 teaspoons coarse salt
• 1 teaspoon ground black pepper
• A pinch of cayenne pepper

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken liver, chicken pate, red wine, eggs, lard, ground cayenne pepper, onions, thyme, parsley

We recommend

Preparation:

Step 1
• Drain the livers and fry them in 2 batches over medium-high heat in 2 tablespoons of chicken fat for about 5 minutes, turning once, until the flesh is almost no longer pink. Be careful not to overcook the livers, or they will be very dry. Transfer to a large bowl.
  
  In the same pan, sauté the onion in 3 tablespoons of chicken fat over medium-high heat for about 10 minutes, until golden brown. Add the wine and deglaze the pan, scraping down the edges, for about 15 seconds. Pour the mixture into the bowl with the livers.
Step 2
• Add the eggs, parsley, thyme, salt, black pepper, cayenne pepper, and the remaining chicken fat to a bowl. Mix quickly. Transfer half of the mixture to the bowl of a food processor fitted with the blade attachment.
  
  Pulse 6-8 times until the liver is coarsely chopped. Repeat with the remaining mixture. Season to taste and refrigerate. Serve with crackers or matzo bread.
  Exit: 5 tbsp.

Votes: 29