2 pounds pastured and organic-fed chicken livers from KOL Foods
1 cup rendered chicken schmaltz using chicken skin from KOL Foods
2 yellow onions, medium diced
1/3 cup Madeira wine
4 extra-large eggs, hard-cooked, peeled and chunked
1/4 cup minced fresh parsley leaves
2 teaspoons fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Pinch cayenne pepper
Drain the livers
and kasher them according to the Star-K.
the kashered livers 2 batches in 2 tablespoons of schmaltz over medium-high heat, turning once, for about 2 minutes, or until just barely pink inside. Don't overcook the livers or they will be dry. Transfer them to a large bowl.
In the same pan, saute the onions in 3 tablespoons of schmaltz over medium-high heat for about 10 minutes, or until browned. Add the Madeira and deglaze the pan, scraping the sides, for about 15 seconds. Pour into the bowl with the livers.
Add the eggs, parsley, thyme, salt, black pepper, cayenne, and the remaining schmaltz to the bowl. Toss quickly to combine. Transfer half the mixture to the bowl of a food processor fitted with a steel blade. Pulse 6 to 8 times, until coarsely chopped. Repeat with the remaining mixture. Season, to taste, and chill.
Serve on crackers or matzo.