I have been making pots of chicken soup for tallasiandude, who is feeling poorly this week. And since I have been buying whole chickens for that, I have had access to small amounts of chicken liver.
Normally what I do is just fry it up and glaze it with a little balsamic vinegar, which is lovely. But this time, since I’d just done that YESTERDAY (tallasiandude eats a LOT of soup when he’s sick), I decided I’d make some chopped liver, Jewish-deli-style.
So I fried some finely diced onion in a tablespoon of butter, put in 3 pieces of chicken liver once it was starting to brown, sprinkled in salt, and fried it till the onion was just about to burn, at which point I tipped in a little bit of sherry and let it cook till the liver was done and the liquid was syrupy. Then I put it into a bowl, ground on a little black pepper, and smushed it into a paste.
I just put some of that on a cracker just now, and it is HEAVEN.