Chopped Chicken Livers
- 1/2 cup vegetable oil, plus more as needed
- 2 cups chopped yellow onion
- 1 lb. chicken livers
- 1 tsp. minced garlic
- 3 hard-cooked eggs, peeled
- Salt and freshly ground pepper, to taste
- Matzo for serving
If needed, add more oil to the pan, then add the chicken livers and cook, turning occasionally, until they are no longer pink, 3 to 5 minutes; do not overcook. Remove the pan from the heat and let cool for 10 minutes.
In a food processor, combine the onion, chicken livers, garlic and hard-cooked eggs and pulse until well chopped but not pureed. Transfer to a serving bowl and season with salt and pepper. Cover and refrigerate until ready to serve. Accompany with matzo. Serves 6.
Joey Altman, Chef and Host of Bay Café, KRON TV.