I just made this traditional recipe from somebody's grandma. It is delicious. I think it will be my new potluck recipe -- it's cheap, it's easy, it makes a lot, and it's a crowd pleaser.

Chopped Chicken Liver

1 lb. chicken livers
1 large onion, finely chopped
1 garlic clove, minced
1/3 - 1/2 cup schmaltz (rendered chicken fat)
6 large hardboiled eggs, finely chopped
salt & pepper

Heat a heavy skillet over medium heat. When hot, add about half of the chicken fat. Add the onion and cook until translucent, stirring occasionally.

Meanwhile, drain the chicken livers on paper towels. Trim the livers and cut them into 1/2 - 1 inch pieces.

When the onion is translucent, add the garlic to it and cook for a minute more. Remove the onion to a bowl.

Return the skillet to the stove, add the remaining schmaltz, and cook the chicken livers for 8-10 minutes, stirring occasionally. They should be just cooked through and not pink inside. Season with 2 teaspoons of salt and several grindings of pepper. Remove to the bowl with all the pan juices.

After the livers have cooled a minute, add the livers and onion to a food processor. Pulse just a couple times. Do not puree the mixture. Add the chopped eggs and pulse a few more times. Do not puree. Chopped liver should be coarse in texture. Refrigerate.

I love chopped liver!!! And it's the perfect induction and meat and egg food.

Just made this again. I thought I'd mention that it makes 4 cups.

The best time I made it was when I used duck fat instead of chicken fat.