Active Time

　　45 min

　　Total Time

　　1 1/4 hr

　　Chopping by hand or using a meat grinder will preserve the homemade, chunky texture of this traditional chopped liver.

　　

Ingredients

Makes 3 1/2 cups

　　2 large onions, chopped (about 3 cups)

　　3 tablespoon vegetable oil plus more for finishing

　　1 pound chicken livers, trimmed

　　3 tablespoons water

　　6 hard-boiled eggs, peeled

　　Equipment: a meat grinder fitted with a medium blade

　　

Step 1

Cook onions in oil with 3 teaspoon salt in a 12-inch heavy skillet over medium heat, stirring occasionally, until golden brown, about 15 minutes, then transfer to a bowl. Cook chicken livers with water in covered skillet over medium-low heat, stirring occasionally, until just cooked through, about 8 minutes. Transfer livers to a plate and cool to room temperature. Discard liquid.

　　

Step 2

Grind livers through meat grinder into bowl. Then grind eggs into bowl.

　　

Step 3

Add onions to liver and stir mixture well. If mixture is crumbly, add 1 to 2 tablespoons of vegetable oil to make creamy. Season with salt.Add onions to liver and stir mixture well.

　　Cooks' note:

　　If you do not have a meat grinder, finely chop liver and eggs by hand before combining.