Chicken Liver Appetizer – Detailed recipe cooking. 
Time: 25 мин. In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 900 gr. chicken liver
- 1 tbsp. melted chicken fat
- 2 tbsp. diced medium sized onions (2 heads)
- 1/3 Art. Madera wine
- 4 hard-boiled, peeled and chopped category eggs NE
- 1/4 Art. chopped fresh parsley leaves
- 2 tsp fresh thyme leaves
- 2 tsp coarse salt
- 1 tsp ground black pepper
- Pinch of cayenne pepper
Recipes with similar ingredients: chicken liver, chicken pate, red wine, eggs, lard, ground cayenne pepper, onion, thyme, parsley
Recipe preparation:
- Strain the liver and fry it over moderate heat with two in batches in 2 tbsp. l chicken fat for about 5 minutes, turning over once until the flesh almost ceases to be pink. Not fry the liver, otherwise it will turn out to be very dry. Shift to a large bowl. In the same pan, fry over a moderately high heat. onion in 3 tbsp. l chicken fat for about 10 minutes while he not browned. Add wine and degass the pan, collecting with brim pieces for about 15 sec. Pour the mixture into a bowl with the liver.
- In the bowl add eggs, parsley, thyme, salt, black pepper, cayenne pepper and remaining chicken fat. Stir quickly. Transfer half of the mixture to the bowl of the food processor, setting nozzle-knife. Grind in pulse mode 6-8 times until the liver will be coarsely chopped. Repeat with the remaining a mixture. Season to taste and refrigerate. Serve with crackers or matzo flat cake. Exit: 5 tbsp.
