(by Susan Ostrov Weisser)
1 lb. chicken livers
vegetable oil
3 - 4 hard-boiled eggs
2 yellow onions, chopped
Kosher salt (and pepper, optionally), to taste
Wash the chicken livers and pat dry with paper towel.
Heat a frying pan with oil oil (don’t stint on the oil) and sauté the chicken livers until browned and fully cooked.
Place chicken livers, eggs, and onion in a shallow chopping bowl and drizzle the cooking oil over all of it.
Chop everything together.
Taste for salt and pepper.
(Read The Can Game, the story that accompanies this recipe.)
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