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Prep Time: 30 Minutes Cook Time: 90 Minutes |
Ready In: 120 Minutes Servings: 3 |
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Helene Cypress of Franklin Square, New York, writes: My grandson loves this family favorite and always asks for it. I usually end up making extra to share with other guests and neighbors. Ingredients:
6 hard-boiled large eggs, chilled |
1 large onion, chopped |
1 garlic clove, chopped |
1/3 cup vegetable oil |
1 lb chicken livers |
2 1/4 teaspoons kosher salt |
1 teaspoon black pepper |
Directions:
1. Pulse eggs in a food processor until coarsely chopped and transfer to a large bowl, then chill, covered, until ready to use.
2. Cook onion and garlic in oil in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until onion is golden, about 20 minutes.
3. While onion cooks, trim and rinse livers and pat dry. (Halve any large pieces.) Add livers to onion and increase heat to moderately high, then sauté, stirring occasionally, until livers are just cooked through, 8 to 10 minutes (they should not be pink in center). Transfer mixture (including oil) to a shallow plate and cool to room temperature, about 20 minutes.
4. Pulse liver mixture in food processor until coarsely puréed, then stir into eggs, along with salt and pepper, until combined. Chill, covered, at least 1 hour, then season with more salt just before serving.
5. Cooks' note: Chopped liver can be chilled up to 2 days.
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