Chopped Liver

Directions

1. 1
   Drain the livers and saute them with 2 - 3 tablespoons of the chicken fat over medium-high heat.
2. 2
   Turn them once after about 5 minutes and cook for another 5 minutes.
3. 3
   You want the livers to be just cooked through.
4. 4
   Be careful not to overcook the livers or they will become dry. Transfer them to a large bowl.
5. 5
   In the same pan, saute the onions in 3 tablespoons of the chicken fat over medium-high heat for about 10 minutes, or until browned.
6. 6
   Add the Madeira and deglaze the pan, scraping up all the bits.
7. 7
   Add the eggs, parsley, salt, black pepper, and cayenne to a bowl. Toss quickly to combine.
8. 8
   Transfer each component to the bowl of a food processor working in batches. Pulse 6 to 8 times, until coarsely chopped. Repeat with the remaining mixture. Season, to taste, and chill.
9. 9
   Serve on matzah (or crackers).
10. 10
    Top with chopped eggs for appearance.