Chopped Liver

Directions

1. Place the whole eggs into a saucepan and add water until it covers the eggs by 1 inch.
2. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs rest in the hot water for 15 minutes.
3. Drain and cool the eggs under cold running water. Once cold, peel them.
4. Preheat the oven’s broiler and set a rack about 6 inches from the heat source.
5. Brush both sides of the beef and chicken livers with 2 tablespoons of corn oil and place them on a baking sheet.
6. Broil until brown on the top, 8–10 minutes.
7. Flip the livers and continue to broil until the livers are no longer pink in the center and juices run clear, about 5 minutes.
8. Place livers in a bowl and chill them in the refrigerator for about 60 minutes or until cold.
9. Heat 1 tablespoon chicken fat and the remaining 2 tablespoons corn oil in a large skillet over medium-high heat.
10. Stir in the onion and cook, stirring occasionally, 5–7 minutes until the onion has softened and turned translucent.
11. Reduce heat to medium-low. Continue cooking and stirring until the onion is very tender and dark brown, 8–10 minutes.
12. Place the cooked onion in a bowl, cover, and refrigerate until chilled, about 10–15 minutes.
13. Chop the chilled livers, onions, and hard-boiled eggs together finely and combine all of it in a bowl.
14. Stir in the remaining 1 tablespoon of chicken fat, salt, and pepper. For a smoother consistency, process the mixture in a blender or food processor.
15. Serve immediately with crackers on the side or refrigerate until ready to serve.