- 2 large eggs
- 2 tablespoons parsley, minced
- 1/2 cup rendered chicken fat (schmaltz)
- 1 onion, finely chopped
- 2 pounds chicken livers, trimmed
- Freshly ground pepper
- Matzo, for serving
- In a small saucepan, cover the eggs with cold water and bring to a boil; cook over moderate heat for 10 minutes. Drain the eggs and immediately fill the pan with cold water. Add ice and let the eggs stand until chilled. Drain the eggs and peel. Grate the hard boiled eggs on the side of a box grater, place in a large bowl with the parsley and reserve.
- In a large skillet, add a 1/4 cup of the schmaltz. Add the onion and season with salt. Cook over moderately low heat, stirring occasionally, until softened and just starting to brown, about 10 minutes. Put the onions in a bowl of a food processor and allow to cool while you cook the livers.
- Add 2 tablespoons of schmaltz to the skillet. Add the livers and cook over medium-low heat, turning occasionally, for about 20 minutes.
- Scrape them into the food processor and let cool for 5 minutes. Season with salt and pepper. Add one more tablespoon of schmaltz and pulse until the livers are finely chopped, but not completely smooth. Transfer the liver to the bowl with the eggs and parsley and stir to combine. Press plastic wrap onto the surface and refrigerate until chilled, about 30 minutes. Serve with the matzo.
Source: Andrew Zimmern
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