OK, I don't know how to change the thread name, but here goes.  

Wendy's Family Chopped liver recipe

A few caveats before we beginYou have to be careful oto not let everything
get to finely choped so it turns into a pate consistancy, so follow the
instructions to chop each ingredient separately.

The proporions are a bit inexact as this is a tase and feel "old country"
recip with a great tolerance for variation.  

Using different livers and combinations of livers will var both texture
and taste.  You have to find what you like.

IN kosher cooking liver is ALWAYS  broiled to remove much of the blood.  
Sauteing the liver would give a different taste and texture that woudl not
be "traditinal", evenif you like it that way.

Chopped Liver
4-5 hard boiled eggs, chopped in the food processor, (Yolks can be removed
 IF you want, just add extra  hard boiled eggs whites in that case.
1 lb onions, peeled and chopped in the food processor
2T-1/2 C Home rendered chicken fat (recipe below)
1 lb liver-chicken, beef, calf, or a combinaion. salted and broiled until
 fairly well done, but not burnt!-too rare and the texture gets mushy)
Salt adn fresly ground black pepper to taste.

Chop he eggs in the food processor and remove to a large enoug bowl to
hold and hand mix all ingredients.

Chop onions in food processor and put into a heated pan with teh chicken
fat(non-stick cna be usefull here) adn fry, sturring frequently to brevent
burning until well browned, but not burnt(darker than "golden.") Remove to
bowl with eggs.

While onions are cooking, broil liver(s) turning once and watching to
prevent burning.  remove to food processor and chop NOT FINELY, remove to
bowl with eggs and onions including all the fat drippings.

Add salt and pepper adn mix very well so eggs kind of disappear.  If you
like you can add more chicken fat at this point.  Taste and correct
seasonings.  shill, serve either with crackers or on bread or as a sald on
lettuce surrounded by tomatoes, peppers, radishes, cukes, or whatever ou
like for either a first course or a sald meal.  

Home Rendered Chicken Fat

Collect in the freezer fat from  chickens as you clean them and skin you
might trim.    When you have a goodly amount(more than a cup or so) place
fat in a large (1 qt or more) pyrex measuring cup, cover tightly and
microwave for 5-6 minuts.  Look and see if most of the fat has been
rendered from the globules and skin, if not, microwvae more.  Depending on
how much you start with, this can take up to a half an hour!  When the fat
is mostly rendered  and the globues and skin are still yellow, add 1
finely sliced onion, cover and microwave until he globules , skin and
onions are well browned, but not burnt.  (careful hee as it can start to
burn rapidly).  Pour off liquid    fat into a jar and add some salt.  This
is the chicken fat.  The remaining cracklings ae delcious just eaten out
of hand or put on a cracker or rye bread. (Never white bread:-)  

Traditionally this was made stoveto and the pan was impossible to clean,
so iI devised the microwave method.  

If you find this too big a bother, you can make a substitute using cooking
oil(not olive)  and flavoring the liver with chicken buillion powder or
smashed cubes in place of some of the salt calld for.  Not as good, but
easier on the cook and the heart.

Not a recipe I make everyday, but for holidays or company dinners as a
treat.  The chicken fat I make once or twice a year and keep in the
freezer.    

Wendy