Categories:Viewed: 22 - Published at: 5 years ago


  • 2 large eggs
  • Ice
  • 2 tablespoons unsalted butter
  • 1/2 cup rendered chicken fat (schmaltz) (See Note)
  • 1 onion, finely chopped
  • 2 pounds chicken livers, trimmed
  • Kosher salt and freshly ground pepper
  • 2 tablespoons finely chopped parsley
  • Matzo, for serving


  • In a small saucepan, cover the eggs with cold water and bring to a boil; cook over moderate heat for 10 minutes.
  • Drain the eggs and immediately fill the pan with cold water.
  • Add ice and let the eggs stand until chilled.
  • Drain the eggs, peel and coarsely chop.
  • In a very large skillet, melt the butter in 1/4 cup of the chicken fat.
  • Add the onion and cook over moderately low heat, stirring occasionally, until softened and just starting to brown, about 10 minutes.
  • Season the livers with salt and pepper and add them to the skillet.
  • Cook over moderately high heat, turning occasionally, until barely pink inside, about 8 minutes.
  • Scrape the mixture into the bowl of a food processor and let cool slightly.
  • Add the chopped eggs and pulse until the livers are finely chopped but not completely smooth.
  • Add the parsley and the remaining 1/4 cup of chicken fat and pulse to combine.
  • Season with salt and pepper.
  • Transfer the chicken liver to a bowl.
  • Press plastic wrap onto the surface and refrigerate until chilled, about 45 minutes.
  • Serve with the matzo.