- 1 pound fresh chicken livers
- Kosher salt and freshly ground black pepper
- 3 to 4 tablespoons vegetable oil, olive oil, or chicken fat
- 2 large onions, diced (about 3 cups)
- 3 hard boiled eggs
Season chicken livers with salt and pepper. Heat 2 tablespoon of the oil in 12-inch skillet over medium-high heat until shimmering. Add chicken livers and sauté until the livers are lightly brown and still pink in the center, about 5 minutes. Remove with a slotted spoon and let cool. Pour off any residual juices in the pan.
Add the rest of the oil or fat and heat over low heat. Add the onions, season with salt and pepper, and cook, stirring often, until the onions are caramelized, about 30 to 40 minutes. Remove from heat and allow onions to cool.
Coarsely chop the livers. Add the livers to a food processor and pulse until smooth, or until the desired consistency is achieved. Transfer to a medium bowl.
Dice the eggs, allowing the yolks to crumble. Add the eggs and the onions and whatever cooking liquids remain in the pan to the pureed livers. Mix well. Season with salt and pepper, adjusting as needed. Serve cold with crackers or bread. Chopped liver is best eaten the day it is made, but can be kept in the refrigerator for one to two days longer.