Here goes , Michael>>>>
First you must render the chicken fat, by placing in a pan with a diced large onion and the skin from the neckbone cut into pieces. You may add some salt & pepper, if you like. Cook over medium heat, until the fat is all melted and the onion is golden brown & the pieces of skin are crisp (called gribenes). This gribenes is wonderful combined with mashed potatoes, if it lasts, cause we usually grab for it, when it's cool enough!!!!! (Not so healthy but oh so good!).
Now.... I usually use 1 - 1 1/2 lb of chicken livers.... Sautee til done in some chicken fat.
I sautee 4 or 5 onions (the more the better... cause this is what makes the end result sweeter)...sliced until soft & translucent... Add to livers in chopping bowl, along with 3-5 hard cooked eggs (the whole eggs)...and anywhere from 1/2 to whole medium RAW onion. This is basicially IT....Chop til you drop..... til it is of the consistency that you like. Then add your salt and pepper and a bit more chicken fat (schmalts) to moisten. Yummmmmmm! By the way.. the proper consistency is not to be able to discern any bits of egg or onion, it all just melds together.
I learned this at the hand of the same grandmother who taught me to do potato latkes... just watching her add a pinch of this & a pinch of that....and I ended up doing the very same thing. As you can see, we all do our chopped liver very similarly, but each of us has our own likes & dislikes.... Sandy uses only the yolks... MIA uses beef liver....
Do let me know if you try it and how you like it. You can do a modern version, by putting the warmly chopped livers on crostini..... Yummmmmm!
Enjoy!
