- 1 lb free range, organic chicken livers
- 3 hard boiled large eggs, chopped
- 1 Tbl rendered chicken fat or vegetable oil, or butter
- 3 stalks celery, chopped
- 1 large onion, chopped
- 2 1/2 Tbls mayonnaise
- 1 tsp salt
- 1/4 tsp ground pepper
- dash of cinnamon
In a 10″ skillet, melt the fat and sweat the onions for 2 minutes. I save the rendered chicken fat that I skim off the top of my chicken soup and use it for this. Add the rinsed chicken livers and cook over low heat until no pink can be seen. Add celery the last 2 minutes of cooking. Drain excess fat and cool.
In food processor, combine eggs and cooled liver mixture. Move to mixing bowl. Add mayonnaise and season to taste.
Refrigerate covered for 6 hours before serving with crackers/toast.