Organ & fancy meats
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10 ounces cooked chicken
6 whole eggs
2 ounces melted butter, plus extra for spreading on top
½ tsp baking soda
½ tsp salt
Preheat oven to 350 degrees.
Blend all ingredients until smooth in a blender.
Grease your 4 cup casserole dish or bread pan with butter or line with parchment paper.
Depending on your pan, the bread will take about 40 minutes. Check doneness at 30 minutes and if it is still wiggly and loose in the middle, let it continue cooking for 10 minutes.
Once you take the cornbread out of the oven, spread butter all over the top. As much as you want.
This recipe is great fun for kids, get togethers or as a delicious side to any meal!
(Makes 24 filled eggs)
What you will need for this recipe:
8 strips of bacon
4 good size chicken livers
1T ancient salt
2 tablespoons of water
Step 1: Hard boil your dozen eggs then set aside to cool
Step 2: Fry your 8 strips of bacon extra crispy then set aside your skillet with the bacon drippings for step 3. Pat down bacon and set aside.
Step 3: Fry up your 4 chicken livers in your left over bacon drippings until thoroughly cooked. Place in your blender.
Step 4: Peek your eggs and cut in half. Scoop out all the hard boiled yolks into your blender as well. Add your tablespoon of salt and your 2 tablespoons of water. Blend until smooth.
Step 5: While blending mince your 8 pieces of bacon until small but not fine.
Step 6: Spread out your empty halved egg whites and place inside each a small pinch of minced bacon. Using a spoon, cover bacon with your blended liver and egg yolk mousse.
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