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Chopped Chicken Livers

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Anonymous (not verified)
  Margarine 1 Tablespoon, divided
  Diced onion 1⁄4 Cup (4 tbs), diced
  Chicken livers 4 Ounce
  Hard-cooked egg 1 , chopped
  Salt 1⁄8 Teaspoon
  Pepper white 1 Dash
  Romaine lettuce/Iceberg / loose leafed lettuce leaves 4
  Tomato 1 Medium, cut into wedges
  Carrot 1 Medium, cut into 6 sticks
  Sliced onion 1⁄4 Cup (4 tbs), separated into rings

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: 
Side Dish

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Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 594 Calories from Fat 243

% Daily Value*

Total Fat 27 g42.2%

Saturated Fat 6.3 g31.5%

Trans Fat 0.1 g

Cholesterol 633 mg211%

Sodium 539.2 mg22.5%

Total Carbohydrates 55 g18.3%

Dietary Fiber 28.2 g112.7%

Sugars 23 g

Protein 43 g85.5%

Vitamin A 2467.9% Vitamin C 527.4%

Calcium 46.1% Iron 125.4%

*Based on a 2000 Calorie diet

Chopped Chicken Livers Recipe