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Chopped Chicken Liver Roenthal |
Ingredients:
- 1 lb. chicken liver
- 2-3 onions - cut to thins rings *SEE
NOTE
- 2-3 eggs
- Frying oil (if not using above
mentioned onion option)
- Salt and black pepper
*NOTE: in the last year or two I have been
using pre-sliced half - fried onions that
are available in Israel in a glass jar
complete with oil and its yummy, plus no
crying over cut onions
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1. If making onions from scratch, cut, fry
till golden but not more.
2. If using onion jar, use whole jar. Heat
until sizzling.
3. Add livers and cook until they change
color at medium heat. Be very careful not to
overcook. Turn frequently and try not to
pierce livers.
4. When livers are grayish on outside and
still pink on inside add eggs UNCOOKED as if
making sunny side up omelette (with livers
and onions). Wait about 2 minutes, until
eggs look like sunny side up omelette.
5. Turn heat off. Pour the whole pan (oil,
livers, onions, eggs) into MEAT GRINDER.
This is very important not to process the
liver (remember, its chopped, not mashed).
Grind once. Add seasonings to taste.
6. Options for additions : Brandy (I don't
know if its KLP though), or my favorite,
truffle mushrooms. |
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Cooking Tips:
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