Ingredients
- ½ cup plus 2 tablespoons chicken schmaltz, at room temperature, divided
- 2 Vidalia onions, 1 julienned and 1 grated with juice reserved
- 1 pound fresh chicken liver
- 2 ½ tablespoons kosher salt, divided
- 1 tablespoon vegetable oil
- 4 large eggs, hard boiled and cooled
- ¼ cup celery, diced (about ½ stalk)
- 1 tablespoon parsley, chopped
- 1 tablespoon fresh dill, chopped
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon sorghum syrup or honey (optional)
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