Chopped Liver

• 2 pounds chicken livers
• 1 cup rendered chicken fat or schmaltz
• 2 cups yellow onions medium, diced
• 1/4 cup Madeira
• 4 hard boiled eggs rough chopped
• 1/4 cup fresh parsley
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 pinch cayenne

1. Drain the livers and saute them with 2 - 3 tablespoons of the chicken fat over medium-high heat.
2. Turn them once after about 5 minutes and cook for another 5 minutes.
3. You want the livers to be just cooked through.
4. Be careful not to overcook the livers or they will become dry. Transfer them to a large bowl.
5. In the same pan, saute the onions in 3 tablespoons of the chicken fat over medium-high heat for about 10 minutes, or until browned.
6. Add the Madeira and deglaze the pan, scraping up all the bits.
7. Add the eggs, parsley, salt, black pepper, and cayenne to a bowl. Toss quickly to combine.
8. Transfer each component to the bowl of a food processor working in batches. Pulse 6 to 8 times, until coarsely chopped. Repeat with the remaining mixture. Season, to taste, and chill.
9. Serve on matzah (or crackers).
10. Top with chopped eggs for appearance.

chicken livers, chicken, yellow onions, madeira, eggs, fresh parsley, kosher salt, black pepper, cayenne

Taken from www.yummly.com/recipe/Chopped-Liver-1089706 (may not work)