- 1 lb. chicken livers (fresh, not previously frozen)
- 2 cups finely chopped onions
- 3 hard-boiled eggs
- 6 Tblsp. schmaltz
- salt and black pepper to taste
- a few gribenes (optional)
- Preheat broiler to 500°. 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 Tblsp. 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.
- Serving Suggestions: Serve small portions of chopped liver garnished with kosher dill pickles and pickled beet slices during the winter. Garnish the liver with fresh tomato and English cucumber slices in the summer.
- A medium-dry white wine, such as chardonnay, goes very well with chopped liver. So does a white zinfandel.