Fluffy Chopped Liver - Food Republic

Ingredients

• 2 pounds chicken livers (best quality)
• 4 tablespoons cooking fat melted
• 2 pounds onion diced red finely
• 8  hardboiled eggs 
• 2 tablespoons parsley chopped
• 1 serving pepper black generous freshly ground to taste (and be )

Equipment

• food processor
• frying pan
• oven
• mixing bowl
• roasting pan
• wooden spoon
• spatula

Directions

1. Place the livers in a small roasting pan.
2. Pour on the melted fat and season with salt and pepper.
3. Place in a 375 degree oven for 30 minutes or until the middle of the liver is no longer pink.
4. In a large sauté pan add some additional chicken fat and sauté the red onions for 20-25 minutes until soft. Season the onions with salt and pepper.
5. Place the roasted livers in the food processor and pulse on and off 10-12 times. Do not make it mushy — you want it to look like a very coarse grind.
6. Place the livers in a mixing bowl and add the sautéed red onions and chopped eggs (reserve a 1/2 cup for garnish).
7. Add the chopped fresh parsley and season with salt and pepper. Stir with a wooden spoon or plastic spatula gently to keep it fluffy. Chill until serving.
8. When serving, scoop out onto cups of crisp lettuce leaves and garnish.
9. Serve with plenty of cut rye bread.
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