Jewish Deli Style Chopped Chicken Livers Recipe

How to Make Jewish Deli Style Chopped Chicken Livers

1. In a large skillet, melt 2 tablespoons of butter over medium heat. Add 1 large yellow onion, thinly sliced, and cook until deeply caramelized, about 30-40 minutes, stirring occasionally. Set aside.
2. In the same skillet, add 1 pound chicken livers, trimmed of any visible membranes or tough bits. Cook over medium-high heat until browned on all sides, about 5-7 minutes. Remove from skillet and set aside.
3. In a food processor, combine the cooked chicken livers, caramelized onions, 2 large hard-boiled eggs, 1/4 cup chicken fat (reserved from cooking the livers), 2 tablespoons schmaltz or chicken fat (optional), 2 tablespoons olive oil, 1 tablespoon white wine vinegar, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper.
4. Process until smooth, scraping down the sides as needed. Add more olive oil, a teaspoon at a time, if needed to reach desired consistency.
5. Taste and adjust seasoning as needed. Refrigerate for at least 2 hours, or preferably overnight, to allow flavors to meld.
6. Serve chilled on pumpernickel bread with cornichons or on rye bread for a classic Jewish deli experience.