Chopped Chicken Liver

Prep Time: 3 minutes
Cook Time: 15 minutes
Yield: 8 servings

2 tablespoons schmaltz or margarine
1 onion, minced
1 pound chicken livers
1 teaspoon salt
1/2 teaspoon black pepper
2 eggs, hard cooked (optional)

1. In a 12-inch skillet, heat schmaltz (chicken fat) or margarine over medium-high heat. 2. Add onion and turn heat to medium-low, so that onion does not brown too quickly. Sauté, stirring, until onion is just beginning to brown.
3. Add chicken livers and sauté until brown, mashing down with a potato masher as they cook, to break them apart. Add salt and pepper.
4. When livers are cooked through, transfer to a bowl and mash thoroughly.
5. Chop hard cooked eggs and mash into the mixture if desired. Let mellow in refrigerator before serving.

Tip:
If you feel you need something to bind it together more, you can add a little more melted chicken fat, or 1 to 2 tablespoons of mayonnaise. You can also season with a little thyme.