APPETIZER

EPICURE'S CHOPPED LIVER

• 2 pounds chicken livers

• 1 ½ tablespoons salt

• 5 ounces chicken fat

• 2 pounds onions, sliced thin (about 3 cups)

•  ½ cup chicken stock

• 8 large hard-boiled eggs, crumbled

• 1 tablespoon salt

•  ½ teaspoon pepper

•  ¼ cup honey

Place the chicken livers in a heavy saucepan with just enough water to cover. Stir in salt. Bring to a boil, reduce heat and simmer until livers are firm, about 5 minutes. Drain in a colander, then on an absorbent towel.

In a large sauté pan, heat chicken fat over medium-high until it liquefies (about 300 degrees). Add onions and sauté until soft and lightly caramelized, about 5 minutes. Add chicken livers and cook 1 minute more. Stir in chicken stock and deglaze the pan. Remove from heat and stir in egg, salt, pepper and honey. Toss gently and set aside to cool.

Grind mixture finely with a meat grinder or use a food processor, pulsing on and off until desired consistency is reached. Makes 16 servings.

Per serving: 246 calorie (54 percent from fat) 15 g fat, 472 mg cholesterol, 18 g protein, 10 g carbohydrate, 1 g fiber, 1,086 mg sodium.

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