Grandma's Chopped Liver
Meat Pesach
Unlike the herring dish, the chopped liver really does benefit from hand chopping. It's not meant to be a puree, and hand chopping provides the correct texture. Use a mezza luna in a wooden bowl, ideally.
Ingredients
- 1.5 - 2 lbs chicken livers
- 1 large onion, chopped fine
- 5 large eggs, hardboiled
- chicken soup, to taste
- salt and pepper, to taste
Method
Put the livers into water to separate them. Clean off the fat and "danglers". Take a broiler pan and lay the livers out individually. Put them under the broiler for 3 - 5 minutes. Turn them over and broil a few more minutes. Keep the livers slightly pink in the middle. Chop them up in a chopping bowl. Chop in the eggs and raw onion. Blend it to the right consistency using chicken soup. Add salt and pepper to taste - keep this the last step because the soup adds its own salt.