Chopped Chicken Livers Recipe
Ingredients
| Margarine | 1 Tablespoon, divided | |
| Onion | 1/4 Cup (16 tbs), diced | |
| Chicken livers | 4 Ounce | |
| 1 egg, hard-cooked and chopped | ||
| Salt | 1/8 Teaspoon | |
| Pepper white | 1 Dash | |
| 4 iceberg, romaine, or loose-leafed lettuce leaves | ||
| 1 medium tomato, cut into 8 wedges | ||
| 1 medium carrot, cut into 6 sticks | ||
| Sliced into rings | 1/4 Cup (16 tbs), separated | |
Directions
In small nonstick skillet heat 1/2 teaspoon margarine until bubbly and hot; add diced onion and saute until translucent.
Add livers and cook, stirring frequently, until livers are browned on the outside but still pink on the inside, about 5 minutes.
Transfer mixture to work bowl of food processor; process until smooth.
Using a rubber scraper, scrape mixture into a small bowl; stir in remaining 2 1/2.
teaspoons margarine and the egg, salt, and pepper.
Cover and refrigerate until chilled.
Chill 2 salad plates.
When ready to serve, line each chilled plate with 2 lettuce leaves.
Mound half of liver mixture (about 1/3 cup) on each portion of lettuce; garnish each with 4 tomato wedges, 3 carrot sticks, and half of the onion rings.
Add livers and cook, stirring frequently, until livers are browned on the outside but still pink on the inside, about 5 minutes.
Transfer mixture to work bowl of food processor; process until smooth.
Using a rubber scraper, scrape mixture into a small bowl; stir in remaining 2 1/2.
teaspoons margarine and the egg, salt, and pepper.
Cover and refrigerate until chilled.
Chill 2 salad plates.
When ready to serve, line each chilled plate with 2 lettuce leaves.
Mound half of liver mixture (about 1/3 cup) on each portion of lettuce; garnish each with 4 tomato wedges, 3 carrot sticks, and half of the onion rings.
Chef
