Chopped chicken livers is essentially a kosher version of liver pate, which has the extra benefit of being easier to make. Chicken fat (schmaltz) is a key ingredient, but can be hard to find. We were able to buy duck fat at Wegmann’s, which is what we used in this batch. I also made a point to saving the fat from the two turkeys we roasted for Thanksgiving this year, so I now have a supply of poultry fat for future batches. This recipe is an adaptation from The Mile End Cookbook, from a Montreal-style Jewish restaurant in Brooklyn.
½ cut chicken or duck fat
3 cups chopped onions
1 lb. chicken livers, drained
1 bay leaf
1 sprig of thyme (or ½ tsp. dried)
4 large hard-boiled eggs, coarsely chopped
¼ tsp. ginger
¼ tsp. cinnamon
¼ tsp. cloves
2 tsp. brandy
Salt and freshly ground pepper to taste
3 scallions, chopped
Heat the chicken fat in a large saute pan over medium-high heat. Add the onion and fry until it starts to turn golden. Add the chicken livers, bay leaf, and thyme. Lower the heat to medium and cook, stirring often, until the livers are barely cooked through, about 10 minutes. Allow to cool to room temperature and remove the bay leaf and thyme sprig. Add the spices, brandy, salt, and pepper to taste. Put into a food processor with the coarsely chopped egg, and pulse a few times. Fold in in the scallions, and taste again for salt and pepper. Serve with crackers or good bread.