Chopped Chicken Livers
A succulent dish that is served as an appetizer on a bed of lettuce. Perfect side dish for pasta or rice. 31
schmaltz (chicken fat)
Preheat oven to 375℉ (190℃). Wash and drain the chicken livers. Remove all fat and any discolored spots. If you find one with a green area, which is the gall, throw it away. It would make everything taste bitter. Arrange the livers on a foil lined baking sheet and bake for 30 minutes at 375℉ (190℃).
While livers are baking, sauté the onions in the schmaltz (chicken fat) until very brown. Peel the eggs and chop them coarsely. Place in a bowl or food processor, or blender. Add the livers, the sautéed onions, salt and pepper. Pulse the machine until everything is ground and mixed together.
Serve as an appetizer on a bed of lettuce with chopped onion.
Note: For real down home chopped liver, the whole process should be done in a wooden bowl, with single bladed chopping knife.