Chicken Livers with Onions is a recipe I learned to make when I worked in a supper club when I was a young teenager. The chef baked a large batch twice a week and it smelled divine. Once I tasted it warm, I was hooked.
Preheat an oven at 350 degrees Fahrenheit. Clean and prepare the chicken livers, set aside. Dice the onions or thinly slice them, set aside. Add olive oil to a heavy-duty kettle like a Dutch oven.
3 Pounds Chicken Livers, 2 Tablespoons Olive Oil
Alternate layers of the chicken liver pieces with the onions. Sprinkle on the salt and pepper.
2 Medium Onions, 1 Teaspoon Seasoned Salt, 1 Teaspoon Black Pepper
Place the lid on the kettle and place in the oven to bake for 30 minutes. Then stir and add a stick of butter cut into pieces. Cover and bake for another 40 minutes.
8 Tablespoons Butter
If you plan on serving this as a Pâté, mash with a potato masher. Serve on crackers warm or cold.