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Chopped Chicken Liver (Kosher)

2-4 Tablespoons schmaltz (rendered chicken fat)
1 pound chicken livers
4 medium onions (about 1 pound) peeled and chopped
2 hard boiled eggs
Freshly ground black pepper

Melt one tablespoon of the schmaltz in a heavy skillet over medium
heat. Add the chicken livers in batches and cook thoroughly until
no trace of pink remains. Alternatively, broil the livers until
cooked through. Cool.

Add 1 tablespoon schmaltz and the onions to the skillet and cook
over low heat until soft and beginning to caramelize. Put the
livers, onions, and the hard boiled egg through the course blade
of a meat grinder, or chop the livers and onions in a food processor
using a few very short pulses--be careful not to make a paste.
Then finely chop the eggs separately and add by hand.

Season the mixture with a generous amount of salt and pepper, to
taste. Add an additional tablespoon of schmaltz if the spread
seems too dry. Use as a spread on crackers, or in sandwiches, or
serve on lettuce as a first course.

It is the sweetness of the cooked onions and the schmaltz that make
a good chopped liver. Also the texture should be slightly coarse,
not pasty.


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