Jewish Chopped Chicken Livers

1. 1

   Fry chicken livers in some of the chicken fat until firm but still pink inside, and remove to a bowl.

2. 2

   Saute 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.

8. 8

   Preferably use good sea salt flakes.

9. 9

   Put into a small, pretty bowl and top with finely chopped parsley if you like.

10. 10

    Serve as an appetizer with rounds of baguette or crispbreads.

* Per serving · 4 servings · Values may vary.

No additional tips available.