My Apologies To Jennie Grossinger For Messing With Perfection.

• 1 large chopped onion
• 3 tablespoons chicken schmaltz (rendered chicken fat)
• 1 pound rinsed and drained chicken livers
• 1/2 chopped asian pear or apple
• 1 tablespoon sherry
• 4large shallots
• 3 tablespoons half &half or heavy creme

1. heat big old heavy frying pan
2. melt 2T chicken schmaltz
3. add chopped onions and shake until browned(about ten minutes)
4. add chopped pear or apple
5. add chicken livers and cook until centers are pink (about 15 minutes)rnadd T of sherry heat for another minute
6. transfer to bowl of food processor and blend in short blasts (if you like it super creamy then let it run for a minute) rnAdd Half & Half and blendrnseason with salt & paper.... careful not to over salt
7. heat T of chicken schmaltz in same big ole frying pan and saute sliced shallots until really dark
8. transfer liver to a nice porcelain ramekin or glass bowlrnspread shallots on top and chill. rnLiver is even better the next day.

onion, chicken, chicken livers, asian pear, sherry, shallots, heavy creme

Taken from food52.com/recipes/21423-my-apologies-to-jennie-grossinger-for-messing-with-perfection (may not work)