Chicken Liver Pate
|Chicken livers||1⁄2 Pound|
|Chicken stock||1 Cup (16 tbs)|
|Onion||1⁄2 Cup (8 tbs), chopped|
|Chicken fat/Oil||2 Tablespoon|
|Hard cooked eggs||2|
|Minced parsley||2 Teaspoon|
|Tamari soy sauce||1⁄4 Teaspoon|
|Ground pepper||To Taste|
Wash chicken livers and place in saucepan.
Add one cup chicken stock, set over medium heat and bring to a boil.
Lower heat and simmer for 8 to 10 minutes or until done.
Remove from heat and drain livers; reserve liquid.
Meanwhile, saute chopped onion in chicken fat or oil until golden.
Grind chicken livers, hard cooked eggs, and onion, using medium blade of food chopper.
Or puree in an electric blender, using a little of the liquid in which the livers were cooked.
Spoon mixture into a bowl; add seasonings and enough mayonnaise to moisten.
Cover and refrigerate until ready to serve.