Chopped Chicken Liver -- Nathan's Cookbook

Chopped Chicken Liver
Margaret Jeffries Omaha World-Herald March 22, 1999

1/2 pound chicken livers
Rendered chicken fat, about 2 tablespoons
1 small onion, grated
1/2 teaspoon salt
Pinch pepper
2 eggs, hard-cooked, peeled and chopped

In a skillet, heat the chicken fat. Add chicken livers and sauté until cooked through and no longer pink. Finely chop the chicken livers.

With a fork, stir in grated onion, salt, pepper and enough of the rendered chicken fat to make a smooth mixture. Stir in hard-cooked eggs, reserving a spoonful for garnish. Arrange in a serving dish, top with reserved chopped egg. Makes 1 1/2 cups.