Chopping by hand or using a meat grinder will preserve the homemade, chunky texture of this traditional chopped liver.
If you do not have a meat grinder, finely chop liver and eggs by hand before combining.
Recipe information
Total Time
1 1/4 hr
Yield
Makes 3 1/2 cups
Ingredients
Preparation
Step 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.
Step 2
Grind livers through meat grinder into bowl. Then grind eggs into bowl.
Step 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.
