Chopped Liver

Ingredients

• 1/4 cup schmaltz or neutral oil
• 2 large onions, diced
• 1 lb chicken livers, trimmed
• 4 hard-boiled eggs
• Salt and black pepper

Before you cook

• Dice the onions.
• Trim any connective tissue or discolored spots from the chicken livers.
• Hard-boil the eggs, then cool, peel and roughly chop them, reserving a little for garnish.

Steps

1. Heat half the schmaltz in a large skillet over medium-low heat.
2. Add the onions and cook slowly, stirring occasionally, for 25 to 30 minutes until deeply golden and sweet.
3. Transfer the caramelized onions to a bowl.
4. Heat the remaining schmaltz in the same skillet over medium-high heat.
5. Add the chicken livers in a single layer and sear for 2 to 3 minutes per side, until browned outside but still a little pink in the center.
6. Transfer the livers to a cutting board and let them cool for 10 minutes.
7. Combine the livers, caramelized onions and most of the chopped egg on the cutting board.
8. Chop everything together by hand until it forms a coarse, textured mixture, not a smooth purée.
9. Season generously with salt and pepper.
10. Transfer the chopped liver to a bowl and chill for at least 30 minutes.
11. Garnish with the reserved chopped egg before serving with rye bread or crackers.