Chunky chopped chicken liver

Yield: 8 servings

Measure Ingredient
2 pounds Chicken liver
4 pounds Onions (3 giant); sliced and quartered
2 \N Cloves garlic; minced
3 tablespoons Butter
6 tablespoons Vegetable oil
¼ cup Water
4 \N Eggs; boiled

Saut onions on a medium heat with garlic, 2 tb oil, 2 tb butter and water until browned. Remove and set aside.

Saut chicken livers with 4 tb oil, 1 tb butter and some of the onions until browned. Livers should be rare and not overcooked.

In a mixing bowl mash cooked livers and eggs into small chunks. Add onions and mix together adding small amount of oil if needed. Salt to taste and serve.

Source: Eric Maurer, family secret

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