I have experimented with this recipe so much. This final version is closer to a French pâté than a Jewish chopped chicken liver, but has a lot more onions than pâté. It also has a bit of a sweetness from the caramelization of the onions.
- 3-4 large Vidalia onions, sliced into thin rounds (about 1100g)
- 1 lb. chicken liver
- 2-4 cups milk
- 2t duck fat or ghee
- 2t salt
- 2t vinegar
- Soak the liver in milk for 30 minutes. Discard the milk. Dry the liver.
- Caramelize the onions. (Check out a great technique from J. Kenji López-Alt). You should end up with 350-400g of onions after cooking. Strain the onions well so that very little liquid remains. Save the liquid.
- Cook the liver in a large skillet on medium high in 2t of fat, turning once during cooking, about 10 minutes, until the internal temperature reaches 160F (72C). You should end up with about 250g of liver after cooking.
- Combine the onions and liver (with the fat) in a food processor. Blend until smooth. For an even smoother pâté, you can push the mixture through a ricer.
- Mix in the salt and vinegar by hand.