Ingredients Jump to Instructions ↓

  1. 5 large eggs, hard boiled

  2. 1 pound chicken livers

  3. 4 to 5 onions, finely chopped

  4. Cooking oil

  5. Salt and pepper

  6. Garlic powder

Instructions Jump to Ingredients ↑

  1. "There is no chopped liver like the one my mom, Sema Miller, made. She passed away two years ago but...thank goodness - she taught me how to make it." - Carolyn Millman.

  2. Boil the eggs until they are hard cooked; cool, peel and set aside.

  3. Preheat oven to 350°F (175°C).

  4. Place chicken livers on a greased baking sheet and season with salt, pepper and garlic powder as desired. Bake the chicken livers until done but NOT dry.

  5. In a large skillet, fry the onions in a generous amount of cooking oil (see step 6) until soft (not too brown) .

  6. Place all the cooked eggs, chicken livers and fried onions in a food processor and blend.

  7. Add some of the oil from cooking the onions and puree until smooth. Does not have to be too smooth - you decide.

  8. Place in the refrigerator for a minimum of 1 hour.

  9. Serve at room temperature.


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