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Chicken Livers Chopped Recipe
|White wine||2 Tablespoon|
|Onions||2 Large, chopped|
|Celery stalks||3 , chopped|
|Green pepper||1 , chopped|
|Chicken livers||2 Pound, halved|
|Hard boiled eggs||6 , finely chopped|
Serving size: Complete recipe
Calories 2444 Calories from Fat 1264
% Daily Value*
Total Fat 141 g216.3%
Saturated Fat 37.7 g188.7%
Trans Fat 0.6 g
Cholesterol 4655.4 mg
Sodium 5373.2 mg223.9%
Total Carbohydrates 74 g24.7%
Dietary Fiber 15.2 g60.6%
Sugars 36.5 g
Protein 206 g411.5%
Vitamin A 2079.5% Vitamin C 554.8%
Calcium 45.9% Iron 487.8%
*Based on a 2000 Calorie diet
Cover and simmer over moderate heat until onions are tender.
Uncover and continue cooking until liquid evaporates.
The livers and vegetables will begin to brown in the remaining fat; stir frequently.
When the livers are done, remove and drain any excess liquid.
Chop liver mixture very fine, or put through a food grinder or electric blender.
Combine the liver mixture and chopped eggs with just enough mayonnaise to hold together.
You may use a little sherry and less mayonnaise.
Press mixture into mold; chill several hours.
Unmold onto a bed of lettuce and serve with crackers.