Chopped Liver and Bagel

Fry the onions and sugar in the oil or schmaltz in a large pot until golden brown. Caramelizing the onions is the secret to that special tasting liver!

While the onions are frying, hard boil the eggs.  Remove the onions from the heat once they are brown.

Wash the chicken livers in cold water and remove any burnt bits, membranes and sinews.

Add the livers to the onions and mix well until all the livers are well coated with onions and oil.  Add half to three-quarters of the dissolved chicken stock, reserving a bit in case you want to add it once you have minced everything together.

Place it back onto the stove, bring to the boil, mixing well and scraping all the brown bits off the bottom of the pot.  That’s where the flavour sits!  Once it starts to boil, remove from the heat.

Mince the liver, onions and eggs with a hand or electric mincer.  Add salt and pepper to taste.

Should you want a smoother texture (only you can be the judge of that – you know your family!), add the reserved chicken stock.

NOTES:  A FEW WAYS TO SERVE CHOPPED LIVER.

Place a bowl of chopped liver on a large plate.  Place a spreading knife alongside it and surround the bowl of liver with bagel/pita chips.

To make liver pate, mince the already-minced liver through the machine again and add a little chicken stock, which will give it an even smoother texture.  If you want to make a really smoother liver pate, place all the ingredients before mincing straight from the frying pan into a food processor and blend until smooth.

Decorate the liver as you would for a special occasion with grated boiled egg in any creative design.