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Potted Rumaki Spread

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Ingredients
  Bacon slices 4 , diced
  Chicken livers 1⁄2 Pound
  Green onion 1 , chopped
  Soy sauce 1 Tablespoon
  Garlic salt 1⁄8 Teaspoon
  White wine vinegar 1 Tablespoon
  Dijon style mustard 1⁄2 Teaspoon
  Butter 2 Tablespoon, melted
  Canned water chestnuts 6 Ounce, drained, finely chopped (1 Can)
  Crackers 1 Dozen (Adjust Quantity As Needed)
Directions

In a medium skillet, cook bacon over medium heat until most of fat is removed but bacon is still soft.
Pat chicken livers dry with paper towels.
Add livers and onion to bacon; saute over low heat until livers are lightly browned.
Drain on paper towels.
In blender, combine cooked bacon, sauteed livers and onion, soy sauce, garlic salt, vinegar, mustard and butter.
Blend for 3 to 10 seconds until well mixed, but not smooth.
Spoon into a small crock or bowl.
Stir in water chestnuts.
Refrigerate at least for 1 hour.
Use as a spread for crackers.

Recipe Summary

Cuisine: 
German
Course: 
Appetizer
Method: 
Browned
Ingredient: 
Chicken

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