Chopped Liver
- 2 large eggs
- ½ lb. chicken Livers
- 1 small Onion
- ¼ cup schmaltz (Chicken Fat)
- Salt & pepper to taste
- Boil livers and eggs with water to cover and a pinch of salt for 25 minutes. If livers are frozen, add 15 minutes longer to cooking.
- Fry onion sliced in a little fat until good and brown but not burned.
- Cool eggs and liver in a strainer under cold water.
- Scoop out onion - put into chopping bowl with peeled eggs and drained liver - save fat you used to fry onion.
- After eggs, livers, and onions are chopped to desired consistency put into clean bow, add fat, salt, & pepper to taste.
Refrigerate or eat.
Note: Sometimes depending on type of fat, size of eggs, etc. - you may find in mixing that there is too much fat, so go slowly and do not use all fat unless necessary.