- 1-1/4 pounds of chicken livers (about 3 cups)
- 2 large onions, sliced (doesn’t have to be pretty since they will be ground)
- 4 eggs, hard boiled
- 4-6 Tbs. schmaltz (chicken fat), or olive oil
- salt to taste
Render the chicken fat until the gribenes are golden brown. Remove the gribenes and set them aside. Set aside the rendered chicken fat.
If you have a lot of schmalz, use a tablespoon or two to saute the onions and livers. Cook until the onion is soft and the livers are cooked through.
Grind the livers, onions, gribines and eggs. Add 4 tablespoons of schmalts– and more if you like your chopped liver a little more moist. Season with salt. Refrigerate. Serve an a appetizer with matzo, or as a matzo sandwich.