1. Fry chicken livers in some of the chicken fat until firm but still pink inside, and remove to a bowl. 2. Sauté the chopped onion in chicken fat (add more if necessary) until transparent. 3. Chop hard-boiled eggs coarsely. 4. Whizz livers, onion and egg in a processor until mashed. 5. Scrape out with spatula, and combine in a bowl with the chopped celery and green pepper. 6. Add additional chicken fat to make a smooth mixture. 7. Add salt and pepper to taste. Preferably use good sea salt flakes. 8. Put into a small, pretty bowl and top with finely chopped parsley if you like. 9. Serve as an appetizer with rounds of baguette or crispbreads. ---------------------------------------------------------------------------
Nutrition
Ingredients
