Chopped liver, of course, is a classic deli dish, as an appetizer or a sandwich filling. Makes 2 cups.

1/2 lb. chicken livers
Kosher salt
1 medium onion, coarsely chopped
3 1/2 tbsp. vegetable oil
1/2 tbsp. rendered chicken fat
1 tbsp. finely chopped onion
2 hard boiled eggs, coarsely chopped
Salt and freshly ground pepper to taste

Cover a broiler pan with heavy-duty aluminum foil, shiny side up. Sprinkle the livers with kosher salt on both sides. Broil the chicken livers and then the calf's liver until just done all the way through (about 10 minutes on one side for the chicken livers, 5 minutes on one side for the calf's liver). There is no need to turn the livers over. Chill, then cut into pieces.

When the liver has chilled, saute the coarsely chopped onion slowly in the oil and chicken fat until it is very tender and all its moisture has evaporated. Drain the onion through a sieve, pressing down to extract the fat and oil. Reserve the fat and oil.

Scrape the sauteed onion into a wooden chopping bowl. Add the liver, the raw onion, and the eggs. With a hand chopper, chop it all together until it is a cohesive mass, but don't chop it too fine. The texture should be slightly rough. Add enough of the reserved fat to make the chopped liver smooth and unctuous. You will probably find that you need to add all of it. Season to taste with salt and pepper. Scrape it into a crock and chill. Serve with matzoh, pumpernickel, or rye bread, or use in sandwiches.