If you are a bit squeamish, you might not want to keep scrolling down, since the image of chicken livers isn't necessarily calming for your tummy:)
I use my mother in law's recipe (she of the fluffy matzoh ball fame).
1 pound chicken livers (I got them at the butcher, but Safeway has them frozen too)
2 hard-boiled eggs or 4 hard-boiled egg whites
1/2 an onion
4 tablespoons Schmaltz
Let me stop right here to say that I don't keep schmaltz on hand (it's rendered chicken fat). So when I knew I was going to make this, I made a batch of my Engagement Chicken, then just poured the juices out into a ball jar (my favorite for packing school lunches) and popped it in the fridge.
Start by sautéing the onion in 2 tablespoons of schmaltz.
Once the onion is soft and translucent, pour the whole thing into your food processor.
Next, sauté the chicken livers (defrosted in the fridge if needed) in the remaining schmaltz for about 10 minutes until cooked through.
Add that to the food processor, with the eggs, onion, and a bit of salt and pepper to taste.
Whir it around a bit and you are done.
I like to leave a little bit of texture in mine, otherwise it's like eating chicken liver baby food which is the most disgusting thing I've ever typed or even thought of:)
No "after" pic, since it was devoured before I even had a chance:)