Not My Grandmother’S Chopped Chicken Liver

1. 1

   Chop the eggs very fine using a mezzaluna or the food processor. They should be fluffy. Put in a large bowl and set aside.

2. 2

   In a large, heavy saute pan, heat half the butter with the oil. Add the onions and saute slowly until richly browned, but not burned. Salt and pepper generously while they cook.

3. 3

   In the meantime, rinse and clean the livers well, removing connective sinew and anything yucky looking.

4. 4

   When the onions have finished cooking, put them in the bowl with the eggs.

5. 5

   Heat 1 oz butter in the onion pan and saute the livers until no pink remains. Do not brown or crisp. It's alright if they break up a bit. Salt and pepper generously.

6. 6

   Remove the livers from the pan and deglaze with the booze. Pour the deglazing liquid into the bowl with the eggs and onions.

7. 7

   Chop the livers with a mezzaluna (or use the food processor) and then gently fold the eggs, onions and livers together.

8. 8

   Test and correct for seasoning. The flavor really blooms after chilling, so make this well in advance.

9. 9

   Pack in ramekins or other serving dishes. Keep the dishes small - 4 oz - and make sure to freeze whatever will not be used within two days.

* Per serving · 4 servings · Values may vary.

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