Grandma Reggie’S Chopped Liver

1. 1

   Cook onions in oil with 3 teaspoon salt in a 12-inch heavy skillet over medium heat, stirring occasionally, until golden brown, about 15 minutes, then transfer to a bowl. Cook chicken livers with water in covered skillet over medium-low heat, stirring occasionally, until just cooked through, about 8 minutes. Transfer livers to a plate and cool to room temperature. Discard liquid.

2. 2

   Grind livers through meat grinder into bowl. Then grind eggs into bowl.

3. 3

   Add onions to liver and stir mixture well. If mixture is crumbly, add 1 to 2 tablespoons of vegetable oil to make creamy. Season with salt.Add onions to liver and stir mixture well.

* Per serving · 4 servings · Values may vary.

No additional tips available.