Traditional Chicken Chopped Liver as an appetizer on party rye or celery, or as a condiment on a pastrami or corned beef sandwich. Sweet, but not too sweet, peppery but not too peppery.
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4 eggs, hard boiled and peeled
1 large sweet onion, quartered
1 tablespoon butter
1 tablespoon olive oil
2 tablespoon brown sugar
2 lbs chicken livers
Kosher Salt and Fresh Pepper
No nutrition information available
Hard boil eggs and peel.
Heat butter and oil on high until HOT, add onion and sauté 3 minutes, add fresh pepper and sugar, reduce heat to low.
Sprinkle chicken liver with kosher salt and pepper. Place on 2nd rack under broiler on HIGH for 5 minutes. Turn each piece over and continue broiling for additional 2 minutes.
Remove from oven and gently pour juices and liver into pan with sautéed onions. Cover and cook on Med-High for 2 minutes.
Place mixture into Cuisinart, blend well adding one hard boiled egg at a time, while continuously blending.
Chill and serve with party rye.