- 1 1/2 lb chicken livers
- 1/4 cup schmaltz (or lard for a non-Kosher version)
- 1 large onion, coarsely chopped
- 5 hardboiled eggs, peeled and dice
- Salt and black pepper to taste
- 2 tbsp minced fresh parsley for garnish (optional)
You will also need
- skillet, food processor
- Pour 2 tbsp schmaltz/lard into a skillet and heat over medium. Put half of the chicken livers into the skillet and fry them for about 3 minutes on each side (6 minutes total). Livers should be firm and browned on the outside while slightly pink on the inside. They will continue to cook internally after you remove them from the skillet; don’t overcook them, or they’ll turn dry. Season the livers generously with salt and pepper as they are cooking. When they are brown and firm, pour the livers into a medium-size mixing bowl along with the leftover schmaltz/lard from the pan. Put another 2 tbsp of schmaltz/lard into the skillet, heat it, and fry the remaining livers repeating the same process as above. Add the livers and leftover schmaltz/lard from the pan into the mixing bowl.
- The skillet should now be seasoned with schmaltz or lard, so you don't need to grease the pan again. Fry the chopped onion in the skillet over medium heat for 5-6 minutes until golden. Add the fried onion to the mixing bowl, along with 4 of the diced hard boiled eggs. Season all ingredients generously with salt and pepper.
- Fit your food processor with a metal blade. Place all ingredients into the processor and pulse for about 30 seconds, stirring once halfway through processing, until a roughly textured paste forms. Taste the chopped liver. Add salt or pepper to taste, if desired, and pulse for a few more seconds to blend. Let mixture return to room temperature.
- Chill the chopped liver for 2 hours in the refrigerator. Serve as an appetizer on rice crackers or as a sandwich on gluten free bread. Store in a tightly covered container in the refrigerator.