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Chopped Chicken Livers

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Ingredients
  Margarine 1 Tablespoon, divided
  Diced onions 1⁄4 Cup (4 tbs)
  Chicken livers 4 Ounce
  Egg 1 , hard-cooked and chopped
  Salt 1⁄8 Teaspoon
  White pepper 1 Dash
  Iceberg lettuce/Romaine / loose-leafed lettuce leaves 4
  Tomato 1 Medium, cut into 8 wedges
  Carrot 1 Medium, cut into 6 sticks
  Sliced onion 1⁄4 Cup (4 tbs), separated into rings
Directions

In small nonstick skillet heat 1/2 teaspoon margarine until bubbly and hot; add diced onion and saute until translucent.
Add livers and cook, stirring frequently, until livers are browned on the outside but still pink on the inside, about 5 minutes.
Transfer mixture to work bowl of food processor; process until smooth.
Using a rubber scraper, scrape mixture into a small bowl; stir in remaining 2 1/2.
teaspoons margarine and the egg, salt, and pepper.
Cover and refrigerate until chilled.
Chill 2 salad plates.
When ready to serve, line each chilled plate with 2 lettuce leaves.
Mound half of liver mixture (about 1/3 cup) on each portion of lettuce; garnish each with 4 tomato wedges, 3 carrot sticks, and half of the onion rings.

Recipe Summary

Difficulty Level: 
Bit Difficult
Method: 
Browned
Ingredient: 
Chicken

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 531 Calories from Fat 217

% Daily Value*

Total Fat 24 g37.5%

Saturated Fat 5.7 g28.7%

Trans Fat 0.1 g

Cholesterol 602.7 mg200.9%

Sodium 552.6 mg23%

Total Carbohydrates 51 g16.9%

Dietary Fiber 16.9 g67.8%

Sugars 29.9 g

Protein 37 g74.7%

Vitamin A 596.4% Vitamin C 122.9%

Calcium 27.3% Iron 89.5%

*Based on a 2000 Calorie diet

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Chopped Chicken Livers Recipe