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"There is no chopped liver like the one my mom, Sema Miller, made. She passed away two years ago but...thank goodness - she taught me how to make it." - Carolyn Millman

Nana Miller's Best Chopped Liver

5 large eggs, hard boiled

1 pound chicken livers
4 to 5 onions, finely chopped
Cooking oil
Salt and pepper
Garlic powder

1. Boil the eggs until they are hard cooked; cool, peel and set aside.
2. Preheat oven to 350°F (175°C).
3. Place chicken livers on a greased baking sheet and season with salt, pepper and garlic powder as desired. Bake the chicken livers until done but NOT dry.
4. In a large skillet, fry the onions in a generous amount of cooking oil (see step 6) until soft (not too brown) .
5. Place all the cooked eggs, chicken livers and fried onions in a food processor and blend.
6. Add some of the oil from cooking the onions and puree until smooth. Does not have to be too smooth - you decide.
7. Place in the refrigerator for a minimum of 1 hour.
8. Serve at room temperature.

Makes about 4 to 5 cups.

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