Grandma's Chopped Liver

Liver is simmered in chicken broth and ground with hard cooked egg and three different preparations of onion to make the best chopped liver ever.

Rated 4.7 from 23 votes

Prep Time

20M

Total Time

1H20M

Servings

12 servings

2 pounds chicken livers, rinsed and trimmed

2 eggs

3 onions

1 quart water

2 cubes chicken bouillon

2 tablespoons vegetable oil

salt and pepper to taste

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Place the liver, whole eggs and one onion into a large saucepan with the water. Bring to a boil and stir in the chicken bouillon cubes. Simmer for one hour, then allow to cool.

Meanwhile, heat the oil in a large skillet over medium heat. Chop one onion and fry in the oil until tender. Chop the third onion and set aside. When the liver has cooled, grind together the liver, hard-cooked eggs and the three onions. Season with salt and pepper. Chill before serving.

Grandma's Chopped Liver

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Instructions

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