Chopped Liver

Ingredients

• 2 lbs chicken livers
• 1 cup rendered fat or butter or margarine
• 2 cups medium-diced yellow onions
• 1/3 cup madeira wine
• 4 extra-large eggs, hard-cooked, peeled & chunked
• 1/4 cup minced fresh parsley leaves
• 2 teaspoons fresh thyme leaves
• 2 teaspoons kosher salt
• 1 teaspoon fresh ground pepper
• 1 pinch cayenne pepper

Directions

1. 1

   Drain and pat the livers dry saute them in 2 batches in 2 Tablespoons of rendered fat over med-high heat; turning once, for about 5 minutes, or until just barley pink inside.

2. 2

   Transfer them to a large bowl.

3. 3

   DON'T OVERCOOK or livers will be dry.

4. 4

   In the same pan, saute the onions in 3 Tablespoons of chicken fat over med-high heat for about 10 minutes or until browned.

5. 5

   Add the Madeira and deglaze the pan, scraping the sides for about 15 seconds.

6. 6

   Pour into the bowl with livers.

7. 7

   Add the eggs, parsley, thyme, salt, black pepper, cayenne and remaining chicken fat (or melted margarine ) to the bowl.

8. 8

   Toss quickly to combine.

9. 9

   Transfer mixture to the bowl of food processor fitted with a steel blade. Pulse 6-8 times until coarsely chopped; do this in batches.

10. 10

    Season to taste and chill.

11. 11

    Serve on cocktail rye, crackers, toast points or matzo.

12. 12

    Enjoy until next year!