1 pound of chicken livers
1 large or 2 small onions, chopped
2-4 hard boiled eggs
1/4 cup of oil or schmaltz (rendered chicken fat)
Salt and pepper to taste
Saute the onions in the oil until they become semi-translucent, then add livers and cook for 10 minutes, turning occasionally. Some people like to refrigerate the hard boiled eggs, and the cooked liver/onions mixture until they’re chilled (for several hours or more) to give them a firmer texture.
Then grind the liver and onions with the eggs (without shells, of course) together with a food grinder or food processor. If you use a food processor, use the pulse button to chop rather than the On button; you don’t want to cream the fragile livers. Finally, mix in salt and pepper by hand, to taste.
Once you get the hang of the basic recipe, try adding other spices, too, such as paprika. Keep refrigerated, and serve slightly chilled. This mixture does not freeze well; the liver is just too fragile.