Jewish Deli-Style Chopped Chicken Livers

TxGriffLover's Note:

The Jewish version of pate, this rich spread gets a flavor boost from the sweet caramelized onions and the rendered chicken fat. Not a dish for the faint of heart, literally. It's wonderful on little pumpernickel squares with cornichons, but in a Jewish deli you can also find it spread between two slices of rye for lunch. Can be made 1 day ahead and kept in the refrigerator. From the Take-Out Menu Cookbook.

• Total Time: 2 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 4

• 6 tablespoons schmaltz (see related recipe)
• 1 lb chicken liver , trimmed of any visible fat and membrane
• 1 medium onion , coarsely chopped (about 1 cup)
• 2 large eggs , hard-cooked and chopped
• ¾ teaspoon salt
• ¼ teaspoon fresh ground black pepper
• toasted rye bread
• cracker
• matzos , and
• cornichon , for serving

Directions:

1. Prepare the Schmaltz as directed in the recipe. Rinse the livers and pat them dry with paper towels.
2. In a large saute pan set over meidum heat, heat 2 tablespoons of the Schmaltz and saute the livers until browned, turning once, about 2 to 2 1/2 minutes per side. They should be just barely pink inside. Don't overcook them or they will be dry. Transfer the livers to a cutting board to cool.
3. Using the same pan, heat another 2 tablespoons of the Schmaltz and add the onion. Cook, stirring occasionally, until golden brown, about 10 minutes.
4. Transfer the cooked onions and livers to the bowl of a food processor. Add the eggs, salt, pepper, and remaining 2 tablespoons of Schmaltz. Pulse 6 to 8 times, until coarsely chopped. Do not puree. Taste for seasoning and chill at least 2 hours before serving.
5. Serve with toast, crackers, or mazto and cornichons.