Chopped Liver

Source: Old and New Israeli Jewish Cuisine

Use only chicken liver to make this dish. Use schmaltz (chicken fat) . Do not substitute oil or any other fat. If you are concerned about cholesterol, eat chopped liver less often. Chop all the ingredients by hand rather than by machine. Eat it in small portions — it is very rich — and make it only for special occasions.

1 pound chicken livers (fresh, not previously frozen)
2 cups finely chopped onions
3 hard-boiled eggs
6 tablespoons schmaltz
Salt and black pepper to taste
A few gribenes (optional)

Heat broiler to 500 degrees F.

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 tablespoons 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.