Chopped Liver

1. 1

   Drain the livers and saute them with 2 - 3 tablespoons of the chicken fat over medium-high heat.

2. 2

   Turn them once after about 5 minutes and cook for another 5 minutes.

3. 3

   You want the livers to be just cooked through.

4. 4

   Be careful not to overcook the livers or they will become dry. Transfer them to a large bowl.

5. 5

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

6. 6

   Add the Madeira and deglaze the pan, scraping up all the bits.

7. 7

   Add the eggs, parsley, salt, black pepper, and cayenne to a bowl. Toss quickly to combine.

8. 8

   Transfer each component to the bowl of a food processor working in batches. Pulse 6 to 8 times, until coarsely chopped. Repeat with the remaining mixture. Season, to taste, and chill.

9. 9

   Serve on matzah (or crackers).

10. 10

    Top with chopped eggs for appearance.

* Per serving · 4 servings · Values may vary.