Fluffy Chopped Liver

• 2 pounds chicken livers (best quality)
• 4 tablespoons melted chicken fat
• 2 pounds finely diced red onion, plus 2 tablespoons chicken fat
• 8 hard-boiled eggs, chopped medium-fine in the food processor
• 2-3 tablespoons freshly chopped parsley
• kosher salt and freshly ground black pepper to taste (and be generous)

1. Place the livers in a small roasting pan.
2. Pour on the melted fat and season with salt and pepper.
3. Place in a 375 degree oven for 30 minutes or until the middle of the liver is no longer pink.
4. In a large saute pan add some additional chicken fat and saute the red onions for 20-25 minutes until soft.
5. Season the onions with salt and pepper.
6. Place the roasted livers in the food processor and pulse on and off 10-12 times.
7. Do not make it mushy you want it to look like a very coarse grind.
8. Place the livers in a mixing bowl and add the sauteed red onions and chopped eggs (reserve a 1/2 cup for garnish).
9. Add the chopped fresh parsley and season with salt and pepper.
10. Stir with a wooden spoon or plastic spatula gently to keep it fluffy.
11. Chill until serving.
12. When serving, scoop out onto cups of crisp lettuce leaves and garnish.
13. Serve with plenty of cut rye bread.

chicken livers, chicken fat, red onion, eggs, parsley, kosher salt

Taken from www.foodrepublic.com/recipes/fluffy-chopped-liver-recipe/ (may not work)