Chopped Chicken Liver

Had an excellent Chopped Liver from Let's Nosh in JAX.  Thought to whip some up for the Holidays for use as an app.  Easy enough to prep and a great addition to the appetizer buffet. As the outcome of my effort will be fairly inelegant, I'll be molding the finished dish in a celo-lined mold.  Later in '13, it will be a great side on a Salad Plate. Recipe Ingredients: 1 lb chicken livers 1 -2 large onions, cut in half rings & fried or griven schmaltz or vegetable oil 1 large egg, hardboiled, or more, up to 3 1/4 c Manischewitz wine [or similar sweet red] 1 tsp sugar 1/2 - 1 tsp onion powder & garlic powder, each [opt] 1/2 tsp paprika salt and pepper to taste

Extra fried onion for garnishing/serving (use from above amount). Direction and Method: Peel and cut onion in half. cut each half into thin half rings. heat schmaltz or oil and fry onion until golden brown but not crispy. set aside covered. Heat oven to about 475 F and place the chicken livers on a tin foil, separating each beforehand. if there is excess fat on them, remove it before grilling. — Cook the livers for 20 minutes until they look browned and the liquid released is clear. to test if they are cooked, cut one in half. it should be slightly pink inside. Remove the livers from the oven and let them cool. discard the liquid. Processor method: Place the onions in the processor and pulse a few times to break them up. add the livers and pulse a few more times.

Add the eggs, the wine and seasonings and pulse more until you get the texture you like.

Taste and adjust seasonings. by hand: place the liver, onion or griven and egg on a board and with a cleaver chopped it to the desired fineness. place this in bowl and add the remaining ingredients. adjust to taste.enjoy!