Chicken Liver And Bacon Filling
|Bacon||8 Ounce, sliced|
|Chicken livers||1 Pound|
|Mayonnaise||1⁄3 Cup (5.33 tbs)|
1. Dice bacon slices. Cut each chicken liver in half; remove white membranes. Thinly slice mushrooms.
2. In 12-inch skillet over medium heat, cook bacon until brown and crisp; with slotted spoon, remove bacon to paper towels to drain. Discard all but 3 tablespoons bacon fat in skillet. Increase heat to medium-high; cook chicken livers in bacon fat, turning livers occasionally, until they are tender and just lose pink color in centers, about 5 minutes. With slotted spoon, remove livers to wooden chopping bowl.
3. In drippings remaining in skillet, cook mushrooms until tender; with slotted spoon, remove mushrooms to bowl with chicken livers.
4. With chopper, finely chop chicken livers, mushrooms, and bacon almost to a paste (or blend until smooth in blender or food processor with knife blade attached). In medium-sized bowl, mix chicken-liver mixture, mayonnaise, pepper, and salt to taste. Cover bowl and refrigerate chicken-liver mixture.