Minced Chicken Liver

One recipe makes 6 to 8 servings.

Preheat broiler. Place liver on foil-lined grill pan and sprinkle with salt. Grill 3-4 min until light brown. Turn over, sprinkle with salt and grill until shallowly cooked through and no longer pink. Transfer the liver to a wire rack to cool and drain.

Heat the oil in a large skillet over medium heat. Add the chopped onions and sauté for 10-12 min, until soft and golden.

Stir occasionally during this process.

Coarsely chop the liver in a hand mixer fitted with a metal blade, using the momentary switch. Add onions and chop briefly until liver and onions are combined. Add minced eggs, salt and pepper of choice and whisk briefly one more time until blended.

If the mixture becomes too dry, add a tiny bit of oil or chicken broth.

Pour the mixture into a serving bowl, cover and refrigerate for at least 2 hours until ready to serve. Garnish with lettuce strips and quartered cocktail tomatoes.

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