This recipe works great as an appetizer with crackers, or on rye bread as a sandwich. If you want to make this dish gluten free, serve on GF bread or rice crackers.
- 1 1/2 lb pastured, organic-fed chicken livers from KOL Foods (substitute in beef liver and beef schmaltz if you like)
- 1/4 cup schmaltz, divided (make your own using chicken skin from KOL Foods)
- 1 large onion, coarsely chopped
- 5 hardboiled eggs, peeled and diced (divided)
- Salt and black pepper to taste
- 1-1.5 tablespoons Cream Sherry (optional)
- 1/2 cup gribenes (from when you make the schmaltz)
- 2 tbsp minced fresh parsley for garnish (optional)
Pour 2 tbsp schmaltz or oil into a skillet and heat over medium. Put half
Season the livers generously with salt and pepper as they are cooking. When they are brown and firm, pour the livers into a medium-size mixing bowl along with the leftover schmaltz from the pan. Put another 2 tbsp of schmaltz into the skillet, heat it, and fry the remaining livers repeating the same process as above. Add the livers and leftover schmaltz from the pan into the mixing bowl.
The skillet should now be seasoned with schmaltz, so you don't need to grease the pan again. Fry the chopped onion in the skillet over medium heat for 5-6 minutes until golden. Add the fried onion to the mixing bowl, along with 4 of the diced hard boiled eggs, the Sherry and the ½ cup of gribenes (optional). Season all ingredients generously with salt and pepper.
Fit your food processor with a metal blade. Place the liver mixture into the processor and pulse for about 30 seconds, stirring once halfway through processing, until a roughly textured paste forms. Taste the chopped liver. Add salt or pepper to taste, if desired, and pulse for a few more seconds to blend. Let mixture return to room temperature.
Chill the chopped liver for 2 hours in the refrigerator.
Garnish with remaining diced hardboiled egg and minced parsley. Store in a tightly covered container in the refrigerator.