Ingredients
2 lb chicken liver
4 lb onions (3 giant), sliced and quartered
2 cloves garlic, minced
3 tbsp butter
6 tbsp vegetable oil
1/4 cup water
4 eggs, boiled
Directions
Saut onions on a medium heat with garlic, 2 tb oil, 2 tb butter and
water until browned. Remove and set aside.
Saut chicken livers with 4 tb oil, 1 tb butter and some of the onions
until browned. Livers should be rare and not overcooked.
In a mixing bowl mash cooked livers and eggs into small chunks. Add
onions and mix together adding small amount of oil if needed. Salt to
taste and serve.
Source: Eric Maurer, family secret
Servings: 8 servings
Chunky Chopped Chicken Liver Recipe brought to you by Recipe Ideas
Categories: Chicken; Meat; Poultry
The History of Recipes
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In fact, the most ancient recipe discovered, according to academics is a series of tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `wonderful`. Progressing into The time of the roman empire 25BC a roman called Apicius assembled a few documents showing how to cook the recipes prepared by the Romans. In his scrolls, he describes how the roman meals were split into appetizers, entrees and desserts, something that is very familiar to us today. Aspicius describes how the chefs of Roman times made use of many different aromatic flavours, including a few that will be familiar to modern cooks such as bay, mint and asafoetida. Later on, there were a couple of books which were published in the 1300s ; a cookery book called `Forme of Cury`, and another entitled `Curye on Inglish`. Amusingly, these two books are nothing to do with the indian curry that appears on menues today, but instead descriptions of the types of food cooked for the rich and wealthy people of the period. Later on in the 1400s, knights returning from the crusades brought back many new foods and spices from the holy lands, including spices such as parsley and basil. These new spices and herbs led to a surge in books on cookery, some of which are now in academic collections. By the time we get to the 20th century, cookery publications were starting to become popular as a result of better eduction, increased leisure time and having more disposable income. The introduction of the TV brings us celebrity TV chefs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes like those on our site. |
We hope you enjoy this Chunky Chopped Chicken Liver recipe.
