Jewish Deli-Style Chopped Chicken Livers

• 6 tablespoons schmaltz (see related recipe)
• 1 lb chicken liver, trimmed of any visible fat and membrane
• 1 medium onion, coarsely chopped (about 1 cup)
• 2 large eggs, hard-cooked and chopped
• 3/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• toasted rye bread
• cracker
• matzos, and
• cornichon, for serving

1. Prepare the Schmaltz as directed in the recipe. Rinse the livers and pat them dry with paper towels.
2. In a large saute pan set over meidum heat, heat 2 tablespoons of the Schmaltz and saute the livers until browned, turning once, about 2 to 2 1/2 minutes per side. They should be just barely pink inside. Don't overcook them or they will be dry. Transfer the livers to a cutting board to cool.
3. Using the same pan, heat another 2 tablespoons of the Schmaltz and add the onion. Cook, stirring occasionally, until golden brown, about 10 minutes.
4. Transfer the cooked onions and livers to the bowl of a food processor. Add the eggs, salt, pepper, and remaining 2 tablespoons of Schmaltz. Pulse 6 to 8 times, until coarsely chopped. Do not puree. Taste for seasoning and chill at least 2 hours before serving.
5. Serve with toast, crackers, or mazto and cornichons.

chicken, onion, eggs, salt, fresh ground black pepper, rye bread, cracker, cornichon

Taken from www.food.com/recipe/jewish-deli-style-chopped-chicken-livers-369052 (may not work)