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    You are in: Home / Recipes / Jewish Chopped Chicken Livers Recipe
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    Jewish Chopped Chicken Livers

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Zurie's Note:

    From Robert Carrier, the late British cook who might have been the first innovative cook from those isles. When newly married, in the 70's, he was my guiding light -- famous, approachable chefs as we know them today were thin on the ground then.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Fry chicken livers in some of the chicken fat until firm but still pink inside, and remove to a bowl.
    2. 2
      Sauté the chopped onion in chicken fat (add more if necessary) until transparent.
    3. 3
      Chop hard-boiled eggs coarsely.
    4. 4
      Whizz livers, onion and egg in a processor until mashed.
    5. 5
      Scrape out with spatula, and combine in a bowl with the chopped celery and green pepper.
    6. 6
      Add additional chicken fat to make a smooth mixture.
    7. 7
      Add salt and pepper to taste. Preferably use good sea salt flakes.
    8. 8
      Put into a small, pretty bowl and top with finely chopped parsley if you like.
    9. 9
      Serve as an appetizer with rounds of baguette or crispbreads.

    Ratings & Reviews:

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    Nutritional Facts for Jewish Chopped Chicken Livers

    Serving Size: 1 (94 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 146.3
     
    Calories from Fat 61
    41%
    Total Fat 6.8 g
    10%
    Saturated Fat 2.1 g
    10%
    Cholesterol 400.3 mg
    133%
    Sodium 100.2 mg
    4%
    Total Carbohydrate 2.3 g
    0%
    Dietary Fiber 0.4 g
    1%
    Sugars 1.2 g
    4%
    Protein 17.8 g
    35%

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