- about 3 tablespoons of homemade rendered chicken fat
- 1 pound fresh chicken livers
- 1 large onion, sliced into small pieces
- 2 eggs, hard boiled
- Salt and pepper
Here's how I get a good 1 1/4 cups of Chopped Liver. Put the fat into a pan, add the onions, and over a medium heat, sauté the onions until they are golden and transparent.
Add the chicken livers and cook thoroughly, turning them every once in a while to ensure an even cooking.
When the livers are finished, the onions will be at least slightly brown, too.
Season with salt and pepper to taste.
Put everything into a wooden bowl (don't you dare use metal), add the hardboiled (peeled, please) eggs and by hand, NOT in a machine, chop away with a rounded metal chopper. The result should NOT be a smooth paste. This is not a pate to be served at Tour D'Argent. Add more chicken fat a little at a time if the mixture is too dry.
Store in a bowl with a good airtight lid. Serve with crackers or thin slices of dark bread. It will keep in the fridge for only two days like this. But your family won't allow that. If, however, everyone leaves town and doesn't make chopped liver sandwiches with what's left, throw it out by the third day.
You, in the meantime, will have done your part for great cooking. If you can make these classic dishes with one of your children, you'll have also done your part for Jewish continuity.