Posted by LladyRusty April 2001

Source: From Janet E in NJ Source: Gail's Recipe Swap #13663

2 to 4 tablespoons schmaltz (rendered chicken fat)
    don't substitute anything else
2 onions, thinly sliced
1 pound chicken livers
2 hard boiled eggs, coarsely chopped
Salt and pepper to taste

In large heavy skillet saut?onions in one tablespoon schmaltz until soft and just beginning to brown. Transfer onions to bowl.

In same skillet saut?the livers in 1 tablespoon schmaltz until well browned and no trace of pink remaining. Add to onions and allow to cool .

Process livers, onions, eggs in food processor until chopped (be careful not to pur?) or put through coarse blade of meat grinder. Add up to 2 tablespoon schmaltz to moisten and season with salt and pepper.

Servings: 4