Russ & Daughters' Chopped Chicken Liver

• 1 pound fresh chicken livers (about 16 livers)
• 2 tablespoons vegetable oil (schmaltz, rendered chicken fat, is available from your butcher, and can be used as a substitute at your own risk)
• 2 tablespoons vegetable shortening
• 2 large Spanish onions (1 pound each), peeled and chopped
• 3 large hard-cooked eggs, chilled
• Kosher salt and freshly ground pepper to taste

1. Drain chicken livers, rinse and pat dry.
2. Remove any connective tissue.
3. Heat the oil in a large skillet over medium-high heat and saute the livers until they are firm and slightly pink in the center, about 5 minutes.
4. (Do not overcook.)
5. Remove with a slotted spoon and place on a plate to cool.
6. In a clean, large skillet, melt the shortening over medium heat and add the onions.
7. Saute until onions are caramelized, 30 to 40 minutes, reducing heat to low as the onions soften.
8. When the onions are ready, coarsely chop the livers in a food processor and place in a bowl (or chop livers with an old-fashioned manual chopper in a wooden bowl).
9. Peel the eggs and mash with a fork in a bowl.
10. Add to the livers.
11. Add the onions and mix well, stirring in just enough of their cooking juices to moisten the mixture.
12. Season with salt and pepper.
13. Cover the chopped liver and let mellow in the refrigerator for at least a few hours.
14. Remove from the refrigerator 15 minutes before serving.

chicken livers, vegetable oil, vegetable shortening, onions, eggs, kosher salt

Taken from cooking.nytimes.com/recipes/11497 (may not work)