Chopped Chicken Liver Pate (Appetizer) - cooking recipe

Ingredients

1/2 cup peanut oil
1 onion, diced fine (in food processor)
2 lbs chicken livers (give or take)
3 ounces cream sherry
2 teaspoons garlic powder
4 hard-boiled eggs
2 tablespoons butter
1 small onion (thinly sliced)
6 tablespoons schmaltz (chicken fat)
1 tablespoon sugar or 1 tablespoon Splenda sugar substitute
salt
pepper

Preparation

In a skillet, place 2 tablespoons butter and 1 small thinly sliced onion and saute until golden brown.
Add the 6 tablespoons of schmaltz (chicken fat) and mix real well as you crumble the onion slices.
This is called schmaltz with grieven. I also have a separate recipe posted on RecipeZaar for Schmaltz. See that recipe.
You can use this right away; however, it is better to make this a couple of months ahead of time and place it in the freezer to cure.
When ready to make the pate, in a skillet saute the onions in the peanut oil over a medium flame until golden brown and add the schmaltz with grieven.
Boil the 4 eggs until hard boiled.
Add the chicken livers to the pan with the onions, schmaltz with grieven& garlic and cook 2 or 3 minutes until done.
Add the cream sherry and cook an additional minute.
Remove from pan and allow to cool.
In a food processor, gently PULSE the livers and hard boiled eggs into a rough chop.
DO NOT OVERMIX!
Add salt, pepper and sugar and adjust as necessary.