Chopped chicken livers are used to make one of the most traditional and popular Jewish first courses, and every Jewish family has its own variations. It can be very basic, and kosher food preparation insists that the livers be completely cooked so that no trace of pink from blood can be seen. This means that moistening agents are needed to avoid the mixture being too dry. Proper chopped liver is made using schmaltz- chicken fat, though you could substitute goose fat or olive oil.
Pick over the livers, cutting off and discarding any green parts, tubes or stringy bits. For a kosher procedure, sear the livers dry under a hot grill.
Dice the ordinary onion and sweat in the fat or oil until soft. Turn up the heat, add the livers and fry, stirring continuously, until the onions start to brown and the livers are cooked through, about 5 minutes. When they are done they will be firm to the touch. Leave to cool.
Hard-boil the eggs and cool in cold water. Put the liver, chicken jelly, cooked onions and raw red onion through the coarse blade of a food-mill or pulse-chop in a food processor. If the latter, cut the raw red onion into tiny dice by hand and add to the minced liver as the processor will not deliver uniform pieces of onion and will tear them.
Shell and chop the eggs, then stir them in, seasoning with salt and pepper to taste.
© 1998 Alastair Little and Richard Whittington estate. All rights reserved.