INGREDIENTS

  • 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)

    DIRECTIONS

    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.