650 gram chicken livers
1/4 cup schmaltz (chicken fat) or vegetable oil (if you must!), divided
1 large Spanish onion, coarsely chopped
5 hardboiled eggs, peeled and diced (divided)
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
Pour the contents of the bowl onto a chopping surface and proceed to chopped the livers, onion and egg, incorporating any juices and oil that spills out. When a rough but totally combined mixture is achieved taste for seasoning and spoon back into a serving dish.
Smooth over the top of the pate and garnish with the remaining chopped egg and a sprinkling of parsley.
Delicious when served spread in thick layers onto toasted Challah bread.
Note: to achieve an authentic “haimeshe” texture do not blend in a food processor only chopping produces real Chopped Liver.