Liver must be Koshered differently then Kosher meats. The liver can not be in contact with Kosher plates or bowls until completely Koshered to be used in any recipes.
- Rinse in cold water and place on aluminum foil.
- Trim small piece of fat between liver and any spots.
- Sprinkle with salt on all sides lightly
- Arrange aluminum foil on broiler pan.
- Place livers on wire rack.
- Pre-heat broiler 3-4 minutes.
- Liver must be broiled 3-5 minutes on each side and cooked through so that there is no sign of pink, by using a spoon or small spatula to turn it over.
- Cut to check if any pink.
- Remove and discard aluminum foil.
Hard Boiled Eggs Procedure
- Place eggs in small sauce pan and cover most of the eggs with water.
- Bring to a boil on high heat then lower heat to warm.
- Put cover on saucepan.for 20 minutes.
- Remove eggs and place in cold water and let eggs cool.
- Peel off shells.
- Remove egg yolks if only using whites.
- Heat frying pan over medium heat.
- Add vegetable oil and then chopped onions.
- Stir occasionally until onions are tender and lightly brown about 10 minutes.
- Shut burner off.
- Mix chicken livers with onions and let cool.
- Place in processor with pulse on and off.
- Add hard boiled eggs or egg whites.
- Pulse on and off until it creates a coarse chopped consistency giving the chopped liver a homemade taste and texture.
- Empty into a bowl.
- Season with salt and pepper to taste.
- Add a few drops of vegetable oil if too dry.
- Mix with a spoon but do not over mix.
- Cover the bowl with plastic wrap.
- Place in refrigerator 2 hours or longer to blend flavors.
- Take out of the refrigerator about 30 minutes before serving.
NOTE: Serve on rye bread, cracker, or bagel chips.
Can also be served as an appetizer with lettuce leaves, tomato slices, cucumber, and black olives.
Will serve 6 to 8 people as an appetizer.