Chicken Chopped Liver

What you’ll need

• 1 lb / 450 g chicken livers, trimmed
• 2 medium onions, sliced
• 3 tbsp neutral oil or schmaltz
• 2 hard-boiled eggs
• ½ tsp salt, plus more to taste
• ¼ tsp pepper

Contains: Egg.

Let’s make it

1. Cook onions in 2 tbsp oil over medium-low heat for 15–20 minutes, until soft and golden; remove.
2. Add remaining oil and the trimmed livers to the skillet. Cook over medium heat, turning, until every piece reaches 165°F / 74°C; do not leave centers rare.
3. Cool briefly, then pulse or chop with onions, hard-boiled eggs, salt and pepper to your preferred texture.
4. Refrigerate promptly and serve chilled with crackers or bread.
5. For kosher preparation, livers require special handling; follow your household’s practice rather than treating these basic skillet instructions as a koshering method.