Chopped liver

Chopped Liver

Source: Old and New Israeli Jewish Cuisine

Use only chicken liver to make this dish.
Use schmaltz (chicken
fat) .
Do not substitute oil or any other fat.
If you are concerned
about cholesterol, eat chopped liver less often.
Chop all the
ingredients by hand rather than by machine.
Eat it in small
portions — it is very rich
— and make it only for special occasions.

1 pound chicken livers (fresh, not previously frozen)
2 cups finely chopped onions
3 hard-boiled eggs
6 tablespoons schmaltz
Salt and black pepper to taste
A few gribenes (optional)

Preheat broiler to 500 degrees F.

Broil livers on broiler rack 4 inches from the heat source for 3
minutes on each side.
Remove from the oven and finely chop
livers.

Melt 6 tablespoons schmaltz in skillet and sauté
onions over medium/low heat until soft and just beginning to brown.
Add chopped liver pieces and sauté 1 minute more.
Remove from heat.
Pour contents of skillet into a mixing bowl.

In a separate bowl, chop the eggs and add them to the liver
mixture.
Mix in the salt, pepper, and gribenes (if using).
Mix
everything together until well blended.
Chill at least 3 hours in
the refrigerator before serving.