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Lighter Chopped Liver

1/2 pound chicken livers

Kosher salt

2 tablespoons vegetable oil

2 medium onions, chopped

1 (15-ounce) can garbanzo beans, rinsed

4 to 5 tablespoons chicken broth

1 large hard-boiled egg, grated

Salt and freshly ground black pepper

8 slices bread, for serving

1. Preheat the broiler with the rack about 3-inches from the heat.
2. Put the livers on a foil-lined broiler pan and sprinkle with kosher salt. Broil 3 minutes or until the top is light brown. Turn the livers over and broil 3 minutes more or until cooked through and color is no longer pink; cut to check. Cool livers slightly.
3. Heat vegetable oil in a large, heavy skillet over medium-low heat. Add onions and saute, stirring often, 15 to 20 minutes or until brown.
4. Grind garbanzo beans and 4 tablespoons broth in a food processor. Transfer to a bowl.
5. Chop the liver in a food processor. Add onions and chop with on/off pulses until blended in.
6. Return garbanzo beans to processor and pulse to blend, adding 1 tablespoon broth if needed. Transfer to a bowl.
7. Lightly mix in egg. Season well with salt and pepper. (Chopped liver can be kept, covered, 2 days in refrigerator.) Serve cold, with bread.

Yield: 8 servings.