Merlin Central's Recipe of the Month. Chopped Chicken Livers

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Michael Memoli
Your Concierge Computer Consultant
Recipe of the Month
March 2013 or 5773

Chopped Chicken Livers

I like to serve this either for lunch or as an hors d'oeuvre.

	1		pound chicken livers, (preferably fresh)
	6		tablespoon rendered chicken fat (schmaltz), see recipe
	1		cup coarsely chopped onion
	2		teaspoon kosher salt plus more
			Freshly ground pepper
	2		hard-cooked large eggs, finely chopped

Rinse the livers and pat dry with a kitchen towel. Clean the livers, by trimming and discarding any visible fat, green parts, or membrane. Set the livers aside.

In a large sauté pan, over medium heat, heat 2 tablespoons of the chicken fat and add the onions. Cook, stirring occasionally, until golden brown, about 10 to 12 minutes. Transfer the onions to a plate with a slotted spoon. Wipe out the pan.

Spread the livers out in a single layer on a sheet pan and season with the salt and pepper. Raise the heat to high, add 2 tablespoons of the fat to the sauté pan and when the fat begins to shimmer, lay the livers in the pan in a single layer. Working in batches, cook the livers turning each over once, until browned, about 2 to 2 1/2 minutes per side. Transfer the livers to the plate with the onions. Repeat with 2 tablespoons fat and remaining livers. Cool.

Coarsely chop the livers with a knife (don't be tempted to use a food processor). In a medium bowl, gently combine the livers with the eggs, onions, and remaining 2 tablespoons fat. Season with salt and pepper to taste. Refrigerate for 2 hours before serving.

Serving suggestion: Matzos, Crackers, Toasted rye or pumpernickel bread

Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 4 to 6 servings

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