If you like liver you’re going to LOVE this. I’ve even had people that don’t care for liver that like this. The thing that really makes this is bacon and carmelization.
- 3-4 strips thick cut bacon
- 1 medium onion (sliced)
- 1 lb chicken livers
- 2 hard-boiled eggs (small/medium sized)
- 1/2 cup butter (1 stick)
- 1/4 cup sour cream
- 1 dollup of mayonaise (see below)
- 1 Tbl Soy sauce (optional)
- Salt/pepper/garlic powder to taste
Rinse chicken livers, pat dry, and remove membrane that connects 2 lobes. If livers are large slice lobes in half (more surface area to carmelize). Put aside.
Cook 3-4 strips of thick sliced bacon till very crispy. Remove bacon (leave bacon fat) and half of buter and melt. Add onion and cook under high heat stirring often till onions are very carmelized. Remove onions to bowl and set aside.
Add rest of butter to pan and melt. Add chicken livers and cook under high heat. Cook livers till coated with a nice carmelization. If they are not carmelizing enough add soy sauce if needed. Just before livers are done add salt, pepper, and garlic powder. The garlic powder will burn quickly so stir/flip livers often. Stir onions back in and cook another minue. Remove from heat and let cool.
In food processer add liver/onions, eggs, bacon, and sour cream. Blend till smooth and creamy. Add mayo if needed to thin out. Mixture will thicken slightly when chilled. Chill in frig for an hour (or more). Serve with crackers.