Bookie’s Chopped Chicken Liver

This recipe took us about 30 minutes to make, including prep and cook time.

Recipe:

4 large eggs

3 to 4 tablespoons vegetable oil

3 medium onions, diced

1-pound fresh chicken livers

Salt and freshly ground pepper to taste

Instructions: (Makes about 10-12 servings)

1. Put the eggs in cold water in a saucepan. Bring to a boil and simmer for about 10 minutes. Cool rapidly in iced water and peel.

2. Heat the oil in a 10-inch skillet. Sauté the onions over a high heat for about 5 minutes, until the onions start turning brown.

3. Add the chicken livers to the sautéed onions and cook, tossing the livers occasionally, until they are firm, about 5 minutes.

4. Chop together the livers, hard-boiled eggs, sliced or quartered, and the sautéed onions. Season with salt and pepper.

This is a fairly ordinary chopped chicken liver appetizer. Carter found it quite tasty. Sarah, who finds the word "liver" extremely suspicious, was too scared to taste it.

-Sarah & Carter

(This recipe was adapted from page 48 of Joan Nathan's book "Jewish Cooking in America")