Servings: 3-4 cups of chopped liver
650 gram chicken livers
1/4 cup schmaltz (chicken fat) or vegetable oil (if you must!),
1 large Spanish onion, coarsely chopped
5 hardboiled eggs, peeled and diced
Salt and black pepper to taste
2 tbsp minced fresh parsley for garnish (optional)
Pour 2 tbsp schmaltz or oil into a skillet and heat over medium heat. Add the chicken livers to the skillet (in two batches) and fry for about 3-5 minutes on each side. Livers should be firm and browned on the outside while slightly pink on the inside; don’t overcook them, or they’ll turn dry. Season the livers with salt and pepper as they are cooking. When browned and firm, pour livers into a bowl with the leftover schmaltz/oil from the pan. Fry the chopped onion in some of the oil in the skillet until golden. Add the fried onion to the mixing bowl, along with 4 of the diced hard boiled eggs. Season all ingredients with salt and pepper. Put the livers, onions and eggs onto a chopping board and chop with a large knife until a roughly textured paste (Do not use a food processor this will only make a liver pate and not “chopped Liver”.) Add salt or pepper to taste. Let mixture return to room temperature. Chill the chopped liver in the refrigerator. Garnish with remaining diced hardboiled egg and minced parsley together with toasted Challah bread.