Chopped Liver

Instructions

1. Prepare the livers
   Rinse the chicken livers under cold water and pat them dry with paper towels. Remove any visible fat or connective tissue. Sprinkle lightly with salt and pepper.
2. Cook the onions
   Heat 2 tablespoons of schmaltz in a large skillet over medium heat. Add the diced onions and sauté until deeply caramelized and golden brown, about 15-20 minutes, stirring occasionally. Transfer to a plate and set aside.
3. Cook the livers
   In the same skillet, add the remaining tablespoon of schmaltz and increase heat to medium-high. Add the livers and cook until browned on the outside but still slightly pink in the center, about 2-3 minutes per side. Remove from heat and let cool slightly.
4. Chop and combine
   Traditional chopped liver is made by hand-chopping with a mezzaluna or large knife. Place the cooked livers, caramelized onions, and hard-boiled eggs on a large cutting board. Chop them together until well combined but still retaining some texture. For a smoother texture, you can pulse briefly in a food processor instead.
5. Season the mixture
   Transfer the chopped mixture to a bowl. Add the salt, pepper, lemon juice, parsley, nutmeg, and optional cognac. Mix thoroughly and taste for seasoning, adjusting as needed. If the mixture seems dry, add a little more schmaltz.
6. Chill and serve
   Cover the chopped liver and refrigerate for at least 2 hours or overnight to allow flavors to meld. Before serving, let it sit at room temperature for 15 minutes. Garnish with additional parsley and serve with matzo crackers or rye bread.