“Thereis no chopped liver like the one my mom, Sema Miller, made. Shepassed away two years ago but…thank goodness – she taught mehow to make it.” – Carolyn Millman.
Recipe: Nana Miller’s BestChopped Liver
5 large eggs, hard boiled1 pound chicken livers
Boil the eggs until they are hard cooked;cool, peel and set aside.
Preheat oven to 350°F (175°C).
Place chicken livers on a greased bakingsheet and season with salt, pepper and garlic powder as desired.Bake the chicken livers until done but NOT dry.
In a large skillet, fry the onions ina generous amount of cooking oil (see step 6) until soft (nottoo brown) .
Place all the cooked eggs, chicken liversand fried onions in a food processor and blend.
Add some of the oil from cooking the onionsand puree until smooth. Does not have to be too smooth – youdecide.
Place in the refrigerator for a minimumof 1 hour.
Serve at room temperature.
4 to 5 onions, finely chopped
Salt and pepper
Makes about 4 to 5 cups.
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