Ingredients:
1 lb chicken livers
3 large onions
1/4 cup oil ( for frying)
4 hard-boiled eggs, peeled
salt and pepper
Directions:
Cook the livers until done in any way you prefer.
I grill them under the broiler.
Chop the onions medium-coarsely and fry in the oil until browned, but not burnt.
You have to babysit the onions, constantly stirring, so they don’t burn.
This can take some time, pull up and chair with a good book, or do other things but keep an eye (and nose) out for the onions.
With the steel knife, grind the livers in a food processor.
Add the hard-boiled eggs and give it another whirl until they are incorporated with the liver.
Add the onions and any extra oil from the bottom of the pot.
Scrape every last bit of onion into the food processor bowl, this is where the major flavor comes from.
Add salt and pepper to taste.
You can also add any other spices that you like, but this detracts from the traditional flavor of Jewish chopped liver.
Whirl everything around in the food processor until it reaches the consistency you want.
Some people prefer it coarse, some like it very fine, almost pate-like.
Scrape the chopped liver into a serving bowl and chill in the fridge for at least 2 hours.
Serve with crackers or challah.
Try to avoid the temptation to just shovel it into your mouth with a spoon directly from the bowl.
Servings: 8
Time preparation: 10 min.
Time total: 70 min.