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Old 10-28-2006, 11:25 PM   #11
Join Date: Oct 2006
Location: Detroit, Michigan, USA
Posts: 89
My Dad’s chicken livers

2 lbs chicken livers
1 lb bacon
1 large onion
Salt & pepper to taste

Clean livers well cut all veins & fat off of them.

Sauté bacon till close to crisp, drain fat
add chicken livers & ½ of the onions
cook untill livers are just done
add garlic simmer for a few minutes
add remaining ½ of the onions, turn off heat

let it cool, grind it up & enjoy

I like to spice it up a bit, maybe:
Smoked paprika
Celery seed
Hard-boiled egg slices on the side

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Old 10-28-2006, 11:42 PM   #12
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Join Date: Jul 2006
Location: New Zealand
Posts: 502
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Saute in butter.. chicken livers, finely chopped onions, a couple of good bacon rashers chopped, and a little fresh sage until livers just slightly pink. Flambe with brandy, add S&P. Cool. Place into processor with some butter ( enough to bind mix well, add more if required) and puree.
Taste, adjust seasoning if needed then pot into individual ramekins. Cover with a fresh sage leaf then clarified butter. Refrigerate and use within 3 days.

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