Chopped Liver

(by Linda E. Simon)

(adapted from The Complete American-Jewish Cookbook)

4 chicken gizzards

8 chicken livers

1 medium onion, minced

3 T. chicken fat

2 hard-cooked eggs, chopped fine

salt and pepper

1 t. parsley, minced

Bring a small pot of water to a boil, reduce heat, and simmer gizzards until tender. Set aside.

Broil livers under moderate heat 3 - 5 minutes. Set aside.

In a medium frying pan, heat chicken fat and sauté onions until lightly browned.

Add livers and gizzards, and sauté until browned.

Chop mixture finely, add salt, pepper, parsley, and additional chicken fat to make a smooth mixture.

Press through sieve.

Chill before serving with crackers.