My grandma Annie used to make chopped liver and onions for us when I was younger. She used a meat grinder and basically made it into a spread that she would serve on crackers as a snack or before dinner. Now, it’s one of my favorite dishes that reminds me of her.
This time, I made it loosely based on her recipe. Organ meat is some of the most nutrient-dense food there is, and while some people like to use beef of calf’s liver, I prefer chicken liver. If you like pâté or other similar dishes, give this one a try—you may just discover your new favorite dish!
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