Chopped Chicken Liver

INGREDIENTS

• 2 extra-large eggs
• 2 extra-large white onions
• 1⁄4 cup (1⁄2 stick) unsalted butter
• 1 pound fresh chicken livers, cleaned
• 1 to 2 teaspoons kosher salt, or to taste
• 1⁄2 teaspoon coarsely ground black pepper, or to taste
• 1 teaspoon minced garlic
• Olive oil, for drizzling on livers
• 1 large cucumber, cut into 1⁄4-inch thick rounds
• Slices of party rye bread

METHOD

Makes 2 cups chopped liver (6 to 8 appetizer servings)

1. Place the eggs in a small saucepan and cover with 2 inches of water. Bring to a boil over medium heat and boil gently for 2 minutes, turning the eggs a couple of times during cooking to center the yolks. Cover, remove from the heat and let the eggs sit in the pan for 15 minutes. Using a slotted spoon, transfer the eggs to a bowl of ice water and let sit until cool enough to handle. Peel the eggs, breaking them up into fine pieces with your hands as they do at Junior’s, and refrigerate.
2.  Meanwhile, cut the onions crosswise into 1⁄8-inch-thick rounds. Melt the butter in a large skillet over medium heat. Add the onions and cook, stirring frequently, until golden brown, about 15 minutes (important!). Transfer to a plate to cool.
3.  Meanwhile, heat the oven to 425°F. Arrange the cleaned livers in a single layer on a rimmed baking sheet, sprinkle with 1 teaspoon of the salt, the pepper, and garlic and drizzle with a little oil. Roast until browned, 10 to 15 minutes, turning the livers once. Transfer to a plate to cool.
4. Pulse the chicken livers in a food processor with the onions a few times until the liquid from the onions pulls the mixture together. The mixture should be a spread with some visible chunks—not a smooth paste. Transfer to a bowl, add the eggs and mix gently. They slip on food-service gloves and mix it with their hands.) Taste and add more salt and pepper if you like. Refrigerate for at least an hour to chill before serving.
5. Spoon the chopped liver into a serving bowl in the center of a serving platter. Surround with alternating cucumber slices and slices of rye bread. Serve immediately or keep chilled until serving time. Refrigerate any leftovers, tightly covered, and serve the next day. Do not freeze

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