Serves: 4
INGREDIENTS
- 1 ˝ lb fresh chicken liver (cleaned very well)
- 4 large Spanish onions (peeled & sliced)
- 3-4 tbspns corn oil
- 2 tbs mayonnaise
DIRECTIONS
- Heat corn oil in as heavy pan as you have, add all the chicken livers to pan
- Cook over medium heat, let sit for 2 minutes then mix with a spoon to cook throughout. I like to cook the liver until they are very dry, but be careful not to burn the bottom of the pan. If you burn the pan the liver is going to taste burnt.
- Remove the liver to a bowl, add another 2 tbspns of corn oil to the same pan, and then add all the onions. Cook until the onions are very well caramelized
- Add the cooked onions to the liver mix. Use your food blender to puree the liver mixture. Don't puree the liver mixture too much (it's not pate) and a little texture is nice.
- Let the chopped liver cool off then add approximately 2 tbspns mayo, salt and pepper to taste. A lot of people like to add chopped egg, it's up to you. If you cook the chicken liver really well you will have a chopped liver with a lot of chicken flavor.
