I love traditional chopped liver with schmaltz and gribenes (chicken fat & crispy chicken skin) and usually use this recipe. I picked up chicken livers the other day, but forgot to ask the butcher for chicken skin and fat so I could make those two important flavor components. Instead of returning to the store, I pulled a package of pork jowl bacon from my freezer and used it instead. Any type of bacon can be used in this recipe as long as it’s cooked extra crispy.

Instead of chopping the liver by hand, I usually pulse it in the food processor to save both energy and time. While the onions are cooking I boil, cool, and peel the eggs. For an additional layer of flavor you can deglaze the pan with a few ounces of red wine before cooking the onions, if desired.

My favorite way to eat chopped liver is with slices of a tart apple, though it’s also good with multi-seed crackers or as a spread in lettuce wraps. Yesterday I had it in banh mi inspired lettuce wraps with marinated pork, cucumber, pickled carrots, cilantro, and green onion.

1 1/2 lbs chicken livers, cleaned & trimmed
6 oz bacon, diced
4 eggs, hard boiled & peeled
1 medium onion, diced
1 tsp salt
1/2 tsp black pepper

In a large saute pan over medium heat add the diced bacon and cook until crispy, stiring frequently. Remove the bacon bits from the pan and reserve the fat. Return approximately 2 tablespoons of bacon fat to the pan and add the diced onions. Reduce heat to medium-low and cover for 10 minutes. Uncover and stir just often enough the onions don’t stick until the onions are caramelized, about 20-30 minutes. Boil, cool, and peel the eggs and trim the livers while the onions are cooking. Remove the onions from the pan and add another 2 tablespoons of bacon fat to the pan and add the chicken livers. Cook until the livers are brown on the outside and slightly pink in the center; do not over cook the livers. Combine the cooked livers, hard boiled eggs, bacon, onions, salt, pepper, and any pan drippings to a food processor. Pulse in 30 second increments until rough chopped. Spoon the chopped liver into a bowl or storage container, seal, and refrigerate. Serve once cold.