"What am I...?" Chopped Liver with Schmaltz Fried Onions

1. 1

   In a skillet over medium heat, saute the chicken skin until it releases its fat and the fat begins to turn golden brown, about 20 minutes.

2. 2

   Remove the chicken skin and pour off half of the rendered fat, or schmaltz.

3. 3

   Add the onions to the pan with the remaining chicken fat and cook until the onions are translucent, tender, and caramelized, about 10 minutes.

4. 4

   Season with salt, to taste.

5. 5

   Remove half of the onions from the pan and set aside.

6. 6

   Raise the heat to medium-high and add the reserved chicken fat and chicken livers to the remaining onions.

7. 7

   Saute the livers, turning once, until cooked on the outside but still lightly pink inside, about 5 minutes.

8. 8

   Roughly chop the chicken livers by hand and season with salt and cracked black pepper.

9. 9

   Spoon the chopped liver onto matzo and top with minced egg and the reserved schmaltz fried onions.

* Per serving · 4 servings · Values may vary.

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