Ingredients:

1 pound chicken livers

2 Vidalia or other sweet onions, finely chopped

4-5 tablespoons schmaltz

4 eggs, hard boiled and peeled

Salt and pepper, to taste

Additional schmaltz, to taste

Directions:

Preheat broiler. Rinse chicken livers and pat dry with paper towels. Place livers on a foil-lined pan, lightly salt, and place under the broiler.

Broil livers 10-12 minutes, turning halfway through, until they are browned and slightly pink inside.

Remove pan and place livers onto a plastic cutting board. (You could also place them into a wooden bowl and chop them with a hand-held chopping blade called a crescent cutter, available at the Kitchen Conservatory in Clayton.)

While livers are cooking, heat schmaltz in a large frying pan and add the onions.

Cook onions slowly over medium heat for 20 minutes or until they just begin to brown and become translucent. Season lightly with salt and set aside.

In a medium bowl, mash eggs with a fork. Set aside.

Using a long sharp knife or crescent cutter finely chop liver.

Add liver to the bowl with the eggs and mix together.

Add the reserved onions and schmaltz from the pan. Stir well with a fork, mashing the contents together lightly.

Season chopped liver with additional schmaltz and salt and pepper to taste.

Tightly pack chopped liver into a smaller bowl and serve immediately or store covered in the refrigerator for up to 3 days.