Chopped Liver the Real Mccoy

Hard-Boil the Eggs: Gently place the eggs in a saucepan, ensuring they are in a single layer. Cover with cold water, about an inch above the eggs. Bring to a rolling boil over high heat. Once boiling, remove from heat, cover, and let stand for 15 minutes. (15 minutes)

Cool and Peel: Drain the hot water and immediately rinse the eggs under cold running water until they are completely cool. Peel the eggs carefully. (5 minutes)

Prepare the Livers: Preheat your oven's broiler and position the oven rack about 6 inches from the heat source. Coat the beef and chicken livers with 2 tablespoons of corn oil, ensuring they are evenly coated. Spread the livers in a single layer on a baking sheet. (2 minutes)

Broil the Livers: Broil the livers in the preheated oven until the top side is nicely browned, approximately 8 to 10 minutes. Flip the livers and continue to broil until they are cooked through, with no pink remaining in the center and the juices run clear, about 5 minutes more. Transfer the broiled livers to a bowl and chill in the refrigerator until cold. (15 minutes)

Caramelize the Onions: Heat 2 tablespoons of chicken fat and 2 tablespoons of corn oil in a large, heavy-bottomed skillet over medium-high heat. Add the chopped onions and stir frequently until they soften and become translucent, about 10 minutes. Reduce the heat to medium-low and continue to cook, stirring occasionally, until the onions are deeply caramelized and a rich, dark brown color, about 15 to 20 minutes more. Transfer the caramelized onions to a bowl, cover, and refrigerate until thoroughly chilled. (30 minutes)

Chop and Combine: Once the livers, onions, and eggs are thoroughly chilled, finely chop them together using a sharp knife or a meat grinder. Place the chopped mixture in a large bowl. (10 minutes)

Finish and Season: Stir in the remaining 1 tablespoon of rendered chicken fat to add richness and flavor. Season generously with salt and pepper to taste. (2 minutes)

Chill and Serve: Refrigerate the chopped liver for at least 30 minutes to allow the flavors to meld. Serve chilled with crackers, rye bread, or as a spread. (30 minutes)