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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I was going to a party and a friend suggested I make chopped liver. Without admitting it was not in my repertoire, I said “sure.” Then I solicited recipes from all my friends and relatives. This is from my sister-in-law, Marcia. Everything I read says “the more eggs, the fluffier” Ingredients:
1/2 lb chicken liver |
3 eggs, hardboiled |
1/2 lb onion (thinly sliced or diced) |
1 tablespoon kosher salt |
1 pinch fresh ground black pepper |
1/2 cup vegetable oil |
Directions:
1. Wash and salt the livers. Broil until no longer pink. Wash and put aside.
2. Sauté the onions in oil until translucent.
3. Peel eggs.
4. Chill everything for at least 12 hours.
5. Grind livers, eggs, pepper, and onions together. The more egg, the fluffier.
6. Use your grinder and not the food processor for a better consistentcy,.
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