Chopped Chicken Liver

From Adam Rapoport, editor-in-chief of Bon Appétit magazine.

Illustration: Chicken livers.
Illustration: Chicken livers. Pierre Terdjman / BauBau


1 lb chicken livers
3 large onions, sliced
3 hard-boiled eggs
1 1/4 teaspoons salt
Freshly ground pepper
1/2 teaspoon dry mustard
1 heaping tabelspoon horseradish
1/4 teaspoon paprika
1/4 teaspoon garlic powder


1. In a large frying pan over medium heat, saute onions with a bit of salt and a lot of schmatlz for a really, really long time, till melted and brown. Meanwhile, in another pan, saute livers in a schmaltz over medium to medium-high heat for about 10 minutes, or until cooked through.

2. In a food processor, chop up (not too finely) the eggs, onions and livers. (You should still be able to see bits of the egg whites and onions.) Transfer to a bowl and blend in seasonings.

3. Refrigerate. Remove from fridge a while before serving.