(Good fat, plus the added super-healthy bonus of organ meat)

2 pounds chicken livers, trimmed of any tough membranes

1 cup rendered chicken fat

2 cups medium-diced yellow onion (2 onions)

1/3 cup Madeira or white wine (you can cook off the alcohol by heating the wine first, or skip.)

4 extra-large eggs, hard-cooked, peeled, and chopped

1/4 cup minced fresh parsley leaves

2 teaspoons fresh thyme leaves

2 teaspoons kosher salt (preferably unprocessed sea salt)

1 teaspoon freshly ground black pepper

Pinch cayenne pepper

Saute the livers in 2 batches in 2 tablespoons of the chicken fat over medium-high heat, turning once, for about 5 minutes or less, until just barely pink inside. Don't overcook the livers or they will be dry. Transfer them to a large bowl.

In the same pan, saute the onions in 3 tablespoons of the chicken fat over medium-high heat for about 10 minutes, or until browned. Add the wine, if using, and deglaze the pan, scraping the sides, for about 15 seconds. Pour into the bowl with the livers.

Add the eggs, parsley, thyme, salt, black pepper, cayenne, and the remaining chicken fat to the bowl. Toss quickly to combine. Transfer half the mixture to the bowl of a food processor fitted with a steel blade. Pulse 6 to 8 times, until coarsely chopped. Repeat with the remaining mixture. Season to taste, and chill. Serve on crackers, matzo or your favorite toasted bread.

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Allison St. Claire loves to dream about, study, grow, play with, prepare and ultimately enjoy eating great food.

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