Most people I speak to have a preference in how they like chopped liver. Many like it chunky. I prefer it smooth. Some must have it on rye bread. Others preer to spread it on crackers or matzah. It looks fancy if put into a mold after grinding but is just as delicious (and easy) to use any bowl you have that will be attractive. Enjoy!
2 pounds chicken livers – see below for kashering instructions*
1 cup rendered chicken fat (schmaltz)
2 cups medium-diced yellow onion (2 onions)
1/3 cup Madeira wine
4 extra-large eggs, hard-cooked, peeled, and chunked (so you can 'check' them)
1/4 cup minced fresh parsley leaves
2 teaspoons fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Pinch cayenne pepper
2 tablespoons chopped capers, optional (but yummy!)
Drain the livers and saute them in 2 batches in 2 tablespoons of the chicken fat over medium-high heat, turning once, for about 5 minutes, or until just barely pink inside.
Don't overcook the livers or they will be dry. Transfer them to a large bowl.
In the same pan, saute the onions in 3 tablespoons of the chicken fat over medium-high heat for about 10 minutes, or until browned. Add the Madeira and deglaze the pan, scraping the sides, for about 15 seconds. Pour into the bowl with the livers.
Add the eggs, parsley, thyme, salt, black pepper, cayenne, and the remaining chicken fat to the bowl. Toss quickly to combine. Transfer half the mixture to the bowl of a food processor fitted with a steel blade until coarsely chopped - which is traditional, or if you are like me, I grind the mixture until it has a smooth texture – more like a paté. Repeat with the remaining mixture.
Season to taste and serve well-chilled sprinkled with chopped capers and a sprig of herbs to decorate.
*Important - liver MUST be kashered before use. Chicken livers or livers of other species of fowl can be broiled whole without cutting the surface. Follow the instructions of your Rabbi or see the following link for instructions: Kashering Chicken Livers