Chicken Liver Pâté

Heat a large frying pan with a lid to medium-high heat. Add 3 tablespoons of schmaltz. Once heated, add the onions and toss them in the fat to evenly coat, cooking them for one minute.

Cover the pan, reduce the heat to medium-low, and let the onions steep for 15 minutes, stirring every 5 minutes.

Uncover the pan, raise the heat to medium, and stir in salt. Cook onions for another 15 minutes until browned at the edges.

Increase heat to medium-high and cook onions until browned at the edges and delicious.

Add madeira and vinegar, scrape up any stuck onion bits, and cook until liquids disappear. Transfer onions to a large bowl and set aside.

Add 3 more tablespoons of schmaltz to the empty pan and heat over medium-high. Add the livers in one layer, season with salt and pepper, and cook for 3 minutes until browned underneath. Flip, season again, and brown the second side for about 2 minutes.

Add livers to the bowl with onions, pour the last 1 to 2 tablespoons of schmaltz over, and let everything cool completely. Chill in the fridge overnight for best results.

In a food processor, blend the liver and onions until smooth and whipped. Taste for seasoning, adding more salt and pepper if needed.

Transfer to a serving bowl and garnish with reserved onions or a drizzle of oil and herbs.

Serve with crackers and garnishes of your choice.