1Cooked boneless, skinless chicken breastboil it separately or in chicken soup if making
2tbspChicken soup (optional)Optional: add a few tablespoon of chicken soup to loosen up the mixture if desired
Instructions
Hard boil the eggs (usually about 8 minutes). Let cool and peel, then cut into quarters. Prepare the livers by cutting off any tough pieces or tendons. I use kitchen sheers for this step.
Add 2 tbsp schmaltz or oil into a large cast iron or nonstick skillet and melt over medium heat. Put half of the chicken livers into the skillet and fry them for 3 minutes on each side (about 6 minutes total). Season the livers with salt and pepper as they are cooking.
Livers should still be slightly pink on the inside after browning. Don’t overcook or they will dry out.
Transfer into a medium mixing bowl. Do the same with the remaining livers and transfer to bowl.
Now add the onion to the empty skillet (no need to add more oil) and reduce heat to medium low.
Let cook on medium low heat for 10 minutes until softened.
If desired, you can caramelize the onions and cook until dark - about another 30 minutes.
Add the cooked onions to the mixing bowl along with 4 of the diced hard boiled eggs. Note that you can chop the final egg to garnish or include it in the mix. Season all ingredients again with salt and pepper.
Allow everything to cool and toss chicken liver, onion, eggs and chicken breast into a food processor and chop. You can also chop by hand instead. Add a tablespoon or two of chicken soup for consistency if desired.