Chopped Liver and Eggs

 
1 pound chicken livers
2 medium onions
3 hard boiled eggs		  3 tablespoons rendered chicken fat or chicken flavored
    fat
 1 teaspoon salt
¼ teaspoon freshly ground black pepper


Wash liver and combine in a saucepan with 1 onion and water to cover.  Bring to a boil and cook over low heat for 10 minutes.  Drain water and discard the onion.

Chop the livers, eggs and remaining onion until smooth.  Blend in the fat, salt and pepper.  Taste and correct the seasoning as needed.

Serve warm or chilled with crackers, toast or mini-bagels.  Will keep in refrigerator for about 1 week.
 

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© 2006
Carleta S. Vineys