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