This is a family favorite. Even people who don't like chicken livers love this. We have tons of requests for this at the holidays. We make double and triple batches of it. It wouldn't be Christmas without it.. Serve with crackers or toasted baguette.
Make the day before you want to serve this. Store in fridge.
*note* Use whatever red wine you have on hand, I like Merlot.
1In large fying pan ( I use a chicken frying pan) Place bacon & onions sprinkle a little of the garlic powder. Cook until bacon is bout 1/2 way done then add chicken livers. Cook unitlchicken livers are firm and no longer pink and bacon is done (bacon will be soft still). Add salt, pepper,remaining garlic powder,parsley flakes & wine cook for around 2 minutes.
2Process 1/2 the mixture,along with 2 of the eggs(be careful this is very hot, and don't fill your blender/food processor too full because the mixture will expand) in a food processor/blender until completely blended. Put remaining 1/2 mixture and the remaining 3 eggs in processor/blender until completely blended. Place in dish (be careful and make sure that the hot mixture won't melt or break (make sure it is heatproof) your container. I usually put mine in a covered pyrex dish. Let sit overnight in fridge. Then when it is serving time I scoop it out and put it in a pretty serving dish. Serve with crackers or toasted baguette