• 2 Tbs. schmaltz or oil
• 1 lb. chicken livers
• 1 lb. onions, peeled and chopped
• 2 hard-cooked eggs, finely chopped

Heat half the schmaltz in a heavy nonstick skillet over medium heat. Add livers in batches and cook 4-5 minutes, stirring until no trace of pink remains. Transfer cooked livers to a platter to cool. Heat remaining schmaltz in same skillet over low heat. Add onions and cook 7-8 minutes, stirring frequently until just softened. Combine livers and onions in a food processor. Use short pulses to chop finely without making a paste. Transfer to a bowl. Stir in chopped eggs and salt and pepper to taste. Add more schmaltz if mixture is too dry.

This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.

Per serving: calories 216, fat 10.3g, 43% calories from fat, cholesterol 550mg, protein 21.5g, carbohydrates 8.6g, fiber 1.1g, sugar 4.9g, sodium 61mg, diet points 5.5.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.5, Fruit: 0.0, Bread: 0.0, Lean meat: 0.3, Fat: 1.7, Sugar: 0.0, Very lean meat protein: 2.3

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