Chicken Chopped Liver

Ingredients

• 1 pound chicken livers, (preferably fresh)

• 6 tablespoon rendered chicken fat ( schmaltz), recipe follows

• 1 cup coarsely chopped onion

• 2 teaspoon kosher salt plus more

• Freshly ground pepper

• 2 hard-cooked large eggs, finely chopped

• Serving suggestion: Toasted rye or pumpernickel bread and cornichons

Instructions

1. Rinse the livers and pat dry with a kitchen towel. Clean the livers,

   by trimming and discarding any visible fat, green parts, or

   membrane.

2. Set the livers aside.

3. In a large saute pan, over medium heat, heat 2 tablespoons of the

   smaltz or another fat and add the onions. Cook, stirring

   occasionally, until golden brown, about 10 to 12 minutes. Transfer

   the onions to a plate with a slotted spoon. Wipe out the pan.

4. Spread the livers out in a single layer on a sheet pan and season

   with the salt and pepper.

5. Raise the heat to high, add 2 tablespoons of the fat to the pan and

   when the fat begins to shimmer, lay the livers in the pan in a

   single layer.

6. Working in batches, cook the livers turning each over once, until

   browned, about 2 to 2 1/2 minutes per side.

7. Transfer the livers to the plate with the onions. Repeat with 2

   tablespoons fat and remaining livers. Cool.

8. Coarsely chop the livers with a knife (don't be tempted to use a

   food processor).

9. In a medium bowl, gently combine the livers with the eggs, onions,

   and remaining 2 tablespoons fat.

10. Season with salt and pepper to taste.

11. Refrigerate for 2 hours before serving.

12. Serve with toast and cornichons if desired.