Chopped Liver Spread

Instructions

1. Prepare the livers
   Rinse chicken livers under cold water and pat dry with paper towels. Remove any visible fat, green spots, or connective tissue. Season lightly with salt and pepper.
2. Sauté the onions
   Heat 2 tablespoons of schmaltz in a large skillet over medium heat. Add chopped onions and cook until deeply caramelized and golden brown, about 15-20 minutes, stirring occasionally. Transfer to a bowl 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. Do not overcook or they will become tough and grainy.
4. Process the mixture
   Allow the livers and onions to cool slightly. In a food processor, combine the livers, onions, and hard-boiled eggs. Pulse several times until you reach your desired consistency - traditional chopped liver should have some texture and not be completely smooth.
5. Season and finish
   Transfer the mixture to a bowl. Add salt, pepper, nutmeg, lemon juice, and cognac if using. Mix well and adjust seasonings to taste. Cover and refrigerate for at least 2 hours or overnight to allow flavors to develop.
6. Serve
   Before serving, let the chopped liver come to room temperature for about 30 minutes. Garnish with chopped parsley and serve with matzo crackers or slices of rye bread.