No, I don't really enjoy chopping liver either (I can hear you saying "yuck liver"!) but believe me this is so much better than shop bought. I never make a huge quantity, unless it's part of a buffet spread, as it keeps for no more than 3 days.
Remove any fat and sinew fibres from the chicken liver.
Sauté a finely diced small onion in 80g of butter until softened. Add 300g chopped chicken liver and a crushed clove of galic. Sauté until browned and cooked through. Add a tblsp of ...
