• 10servings
  • 5minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, H, C, P
MineralsNatrium, Fluorine, Silicon, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 2 lbs chicken livers

  2. 1 pint liquid chicken fat (from a chicken restaurant or supermarket which barbecues chickens)

  3. 12 hard-boiled eggs

  4. 1 large sweet or vidalia onion

  5. fresh or dried sage

  6. fresh or dried dill

  7. salt

  8. pepper

Instructions Jump to Ingredients ↑

  1. Wash livers and remove all connective tissue saute liver, using some of the liquid chicken fat in frying pan or microwave till done, but still pink inside Refrigerate until well-chilled.

  2. GRATE the chicken liver, by hand, using an old-style fine-holed grater. The holes should be about 1/8th inch around Do not chop or use any motorized machine. This will make it too fine GRATE the hard-boiled eggs into the liver, using the same fine-holed grater.

  3. Saute the onions in the chicken fat, until they turn brown and get crisp.Do not let them burn, but make sure they are quite crisp Reliquify the rest of the chicken fat, if it has hardened Add it to the liver and egg mixture Add salt & pepper,and finely chopped sage and dill to taste Chill mixture for three hours until cool Serve on bed of crisp Iceberg lettuce, with a thick slice of ripe Jersey Beefsteak tomato Bread should be Challah (Jewish braided egg bread) It may be lightly toasted and spread with sweet butter or salted chicken fat I know this is a heart attack on a plate. That doesn't matter. This is sacred food, and if you eat it you will get right with JHVH. Jesus stopped eating this food when he was thirty, and look what happened to him.


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