Foie Haché

1. 1

   Heat the chicken fat in a frying pan, and saute the onions over moderate heat, turning frequently, for about 1/2 hour or more, until soft and almost black. You can add a tablespoon of honey to help caramelize them. Remove from the pan.

2. 2

   Saute the chicken livers in the fat in which the onions cooked over very high heat to sear well. Do not overcook. The livers may still be red inside, but resist the temptation to cook them further. When cool enough to handle, separate the lobes and cut each into two or three pieces.

3. 3

   Chop the egg, and carefully fold in the onions, the livers, salt, and pepper. Serve with toast or crackers.

* Per serving · 4 servings · Values may vary.

No additional tips available.