8 to 12
1 pound Chicken Livers
3 large sweet onions
5 hard boiled eggs
4 Tablespoons chicken fat and more if needed*
Available pre-rendered in some marks in the freeze case with ethnic foods. You can also render the fat yourself.
No nutrition information available
Boil and peel eggs. Set aside. Peel, half vertically, and slice ¼" onions and saute until golden to light brown in 2 Tablespoons of chicken fat. When browned, remove from pan. Add the remainder of the fat, and saute the cleaned and blotted livers. When still slightly pink in the center, remove. Put all ingredients through a food grinder, chop by hand, or chop coarsely in processor.Season with salt and pepper to taste. Add more chicken fat is spread seems to dry, and serve with crackers or rye bread pieces.