- 1 tsp. kosher salt
- 1 lb. chicken livers, defrosted if previously frozen
- 5 hard-cooked eggs, 1 yolk removed and discarded or reserved for another use
- 3 Tbs. chicken fat
- ½ tsp. freshly ground black pepper
- 1 large onion, thinly sliced
Place the livers in a colander set in the sink to drain any excess liquid. Heat a large (10- to 12-inch) sauté pan over medium-high heat for about 2 minutes, or until very hot. Add 2 Tbs. of the chicken fat. Once it has almost melted, add the onions and sauté until they start to color and soften...