Chopped Chicken Liver Pate (Appetizer)

• 1/2 cup peanut oil
• 1 onion, diced fine (in food processor)
• 2 lbs chicken livers (give or take)
• 3 ounces cream sherry
• 2 teaspoons garlic powder
• 4 hard-boiled eggs
• 2 tablespoons butter
• 1 small onion (thinly sliced)
• 6 tablespoons schmaltz (chicken fat)
• 1 tablespoon sugar or 1 tablespoon Splenda sugar substitute
• salt
• pepper

1. In a skillet, place 2 tablespoons butter and 1 small thinly sliced onion and saute until golden brown.
2. Add the 6 tablespoons of schmaltz (chicken fat) and mix real well as you crumble the onion slices.
3. This is called schmaltz with grieven. I also have a separate recipe posted on RecipeZaar for Schmaltz. See that recipe.
4. You can use this right away; however, it is better to make this a couple of months ahead of time and place it in the freezer to cure.
5. When ready to make the pate, in a skillet saute the onions in the peanut oil over a medium flame until golden brown and add the schmaltz with grieven.
6. Boil the 4 eggs until hard boiled.
7. Add the chicken livers to the pan with the onions, schmaltz with grieven& garlic and cook 2 or 3 minutes until done.
8. Add the cream sherry and cook an additional minute.
9. Remove from pan and allow to cool.
10. In a food processor, gently PULSE the livers and hard boiled eggs into a rough chop.
11. DO NOT OVERMIX!
12. Add salt, pepper and sugar and adjust as necessary.

peanut oil, onion, chicken livers, cream sherry, garlic, eggs, butter, onion, chicken, sugar, salt, pepper

Taken from www.food.com/recipe/chopped-chicken-liver-pate-appetizer-78799 (may not work)