Melt the schmaltz in a large frying pan. Sautee the onions and garlic in the
schmaltz until the onions are tender. Add the chicken livers and sautee until
done. (Livers are done when they are no longer red or pink on the inside.) Chop
the cooked livers and onions, along with the hard boiled eggs. Use a cleaver
(You can get a nice one in Chinatown.) and do not chop them too finely. Season
with a little kosher salt and add more melted schmaltz if dry. Garnish wish
chopped parsley and egg crumbs. My mom would deep fry an
extra chopped onion till it was nice and crunchy, and use that to garnish the
Schmaltz (melted chicken fat.)
Get some chicken fat (separate it whenever you cook a chicken or you can ask
your butcher.) Put the fat in a frying pan and fry on a low heat stirring the
pieces to keep them from sticking. The liquid you get is the schmaltz.
Refrigerate until you use it (It's kind of like a chicken lard.) The hard chunks
left are called griven (or chicken cracklings,) and they are a very tasty snack.
In order that your griven come out even tastier, make sure that when you cut off
the fat, you include a little bit of meat. This of course is another Jewish