Chopped liver, the Jewish version of chicken liver pâté, may not be as refined, but it's wonderfully flavorful and easy to make in your food processor.
Place the chicken livers on paper towels to drain. Place the eggs in your food processor bowl.
Heat 2 tablespoons of the olive oil over medium-high heat in a large 12-inch skillet. Add the chopped onion and fry until golden, stirring occasionally, for about 5 minutes.
Add the garlic and cook for a few more seconds, just until no longer raw.
Using a spatula, transfer the skillet contents, including any remaining oil, to the food processor.
Add 2 more tablespoons of oil to the skillet. Add the chicken livers and cook them over medium heat (not higher, or they could burst) until brown on the outside and barely pink on the inside, about 3 minutes per side. Overcooked livers are dry and grainy.
Use the spatula to transfer the skillet contents, including the livers, the oil, and any tasty bits left on the bottom of the skillet, to the food processor.
Add the salt and pepper. Process briefly, about 30 seconds, stopping once to scrape the sides and bottom with a spatula. You don't want the chopped liver to be as smooth as a liver pate. It should have a bit more texture to it.
Transfer the chopped liver to a serving dish. Cover and keep it in the fridge for at least two hours, allowing the flavors to meld. Don’t eat it when it's still warm! It won't be very good. It needs time to develop its deep flavor. Its flavor, as well as its texture, greatly improves after a rest in the fridge.
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Notes
You can trim the white connective tissue and fat from the livers. Although I do this when making sauteed livers, I don't bother doing it when making this recipe. I find that processing the livers in the food processor takes care of any difficult-to-chew bits.
The CDC says we should cook chicken livers to an internal temperature of 165°F.
Chopped liver tastes best after it's had a chance to rest in the fridge, covered, for a few hours, allowing the flavors to meld. But it doesn't keep long in the fridge. Plan to make it the day you serve it, a few hours ahead, and finish it within a day or two. Store it in the fridge in an airtight container.