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
Rinse the livers and pat dry with a kitchen towel. Clean the livers,
by trimming and discarding any visible fat, green parts, or
membrane.
Set the livers aside.
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.
Spread the livers out in a single layer on a sheet pan and season
with the salt and pepper.
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.
Working in batches, cook the livers turning each over once, until
browned, about 2 to 2 1/2 minutes per side.
Transfer the livers to the plate with the onions. Repeat with 2
tablespoons fat and remaining livers. Cool.
Coarsely chop the livers with a knife (don't be tempted to use a
food processor).
In a medium bowl, gently combine the livers with the eggs, onions,
and remaining 2 tablespoons fat.
Season with salt and pepper to taste.
Refrigerate for 2 hours before serving.
Serve with toast and cornichons if desired.