Ingredients
2 eggs
1 kg chicken livers
30 ml vegetable oil, divided
1 large onion, chopped
2 carrots, grated
1 small onion, chopped
salt and pepper to taste
15 ml chicken stock
Directions
Step 1
Place the eggs in a saucepan and add enough water to cover them by 2.5 cm. Bring to a boil over high heat, then cover and let them stand in the hot water for 15 minutes. Drain the hot water and cool the eggs under cold running water. Peel once cooled.
Step 2
Preheat the oven's broiler and position the oven rack about 15 cm from the heat source. Place the chicken livers on a baking sheet and broil until the livers are no longer pink in the center and the juices run clear, about 3 minutes per side.
Step 3
In a skillet over medium heat, heat 15 ml of vegetable oil. Sauté the chopped large onion until softened and translucent, about 5 minutes. Divide into two bowls and set aside. In the same skillet, cook and stir the grated carrots until softened, about 5 minutes.
Step 4
In a food processor, combine the chicken livers, carrots, raw chopped onion, 1 hardboiled egg, half of the cooked onion, salt, and pepper. Process until smooth. Pour in the chicken stock and continue processing until the liver mixture is creamy and fluffy. Transfer the liver mixture to a bowl and top with the remaining cooked onion and grated hardboiled egg. Refrigerate for 4 hours before serving.
Step 5