Source: Enlitened Kosher Cooking by Nechama Cohen

Chopped liver spread with onion, garlic, and egg.

Servings

1 tbsp olive oil
1 canola cooking spray, non-aerosol
1 medium onions , peeled and diced
2 medium garlic cloves , crushed
0.5 lb Chicken, liver, average, raw , broiled
1 large hard-boiled eggs
1 pinch salt and pepper , to taste
2 tbsp chicken broth, low sodium , as needed
2 egg whites , hard boiled

1 In a skillet, over low heat, saute the onion and garlic in oil and non-stick spray for about 30 minutes.
2 Grind this together with the liver and eggs in a food processor. If liver is too thick, add chicken soup with the fat skimmed off.
3 Season with salt and pepper.

To salt or not to salt, Kosher meat and poultry has been salted in the koshering process and therefore already contains salt. Keep this in mind when adding salt to your meat dishes.