Hirshon chopped liver seasoning blend to taste, made by combining all these in a spice grinder – one or two brief pulses should be sufficient
1 1/2 Tbsp. kosher salt
1/2 Tbsp. ground chicken bouillon cube
2 Tbsp. medium-grind black pepper
2 tsp. dried thyme leaves
1/2 tsp. dried marjoram leaves
1/4 tsp. hot paprika
Place a cast iron pan over low heat and add the schmaltz, thyme sprig and bay leaf.
Once heated, add the chicken skin to the pan and slowly render the fat from the skin, turning the pieces of skin every few minutes.
Sauté the skin in the chicken fat until the pieces are golden brown.
Remove the crispy rendered skin bits (aka gribenes) and set aside.
Then, sauté onions in the fat until lightly golden brown – add to gribenes.
Pour off all but one tablespoon of the liquid chicken fat, reserving the rest of the fat for later use when mixing the chopped liver. Discard thyme and bay leaf.
Place the pan over medium heat. Pat the chicken livers dry with a paper towel and add to the pan. Sauté over medium-high heat until the surface is golden brown and the interior is still slightly pink, about 4 minutes.
Remove the livers from the pan and set aside. The livers will still be cooking slightly as you remove them, making the interiors perfectly tender.
Place the cooked chicken livers, onions, crispy chicken skin, and boiled eggs on a clean cutting board.
Using a knife or mezzaluna, rock the blade back and forth, finely chopping the mixture until it reaches a medium-fine consistency. DON’T CHOP IT INTO A PURÉE!!!
Transfer the mixture to a bowl and blend further with a spoon. Dribble in the reserved chicken fat until the mixture is creamy – about 5-7 Tbsp. equivalent should do it.
Add seasoning salt to taste. Remember that the chopped liver will be served chilled, so salt a little more aggressively than you think it needs.
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