1. Hard boil one egg, let cool, and set aside.
2. Dice 1/2 onion and set aside.
3. Melt 1-2 tablespoons chicken fat, duck fat or refined coconut oil in a large skillet on medium heat.
4. Add the chicken livers and cook for just a minute or two on each side. Don’t overcook — they will taste bad if you do. They should still be pink in the middle when you remove them from the heat. Cut one open to check.
5. Strain the fat off into the garbage (or put in a bowl to give to the birds) and transfer the chicken livers into your food processor or large mixing bowl and set aside. Note: Straining the fat is the secret trick that helps the chopped liver not be so liver-y tasting.
6. Wipe the skillet with a paper towel.
7. Heat 1 tablespoon of fat in the skillet on medium heat. Add the chopped onion and cook until soft.
8. Pour the onions with the fat (don’t strain) into the food processor or mixing bowl with the chicken livers.
9. Chop up the hardboiled egg and add to the mix.
10. Tear up 1/2 of the slice of bread and add to the mix.
11. Pulse or mash with a fork until it is incorporated. Do not overmix; you don’t want a puree. It should have a choppy, rustic consistency.
12. Salt and pepper to taste.
13. Add more bread (up to one slice) if it is too wet.
14. Serve with warm bread (sprouted bread, real sourdough or gluten-free). Bubbe always serves chopped liver as an appetizer on Jewish holidays.