1 ½ pounds chicken livers, well trimmed
1/3 cup vegetable oil
4 medium onions, finely diced
¼ cup brandy
6 large eggs, hard-boiled and halved
1 tsp. sugar
Kosher salt and freshly ground black pepper to taste
Assorted crackers (matzo, lavash, and other flatbreads) and breads, for serving
Hard-boiled eggs (whites and yolks separated and chopped), chopped onion, schmaltz and gribenes, grated black radish, chopped fresh parsley)
1. Position the rack 6 inches from the source of heat and preheat the broiler. Place the chicken livers on a lightly oiled broiler rack. Broil, turning once, until well done, about 5 minutes per side. Set aside.
2. Heat the oil in a large skillet over medium-high heat. Add the onions and cook, stirring occasionally, until deep golden brown, 8 to 10 minutes. Stir in the chicken livers. Pour in the brandy, and averting your face, ignite the brandy with a match. Let burn until the flame extinguishes, about 1 minute. Remove from the heat and cool slightly.
3. In batches, transfer the chicken liver mixture and eggs to a food processor, and pulse just until coarsely chopped. Do not overmix. Transfer to a large bowl. Stir in the sugar, and season with the salt and pepper. Cover tightly and refrigerate for at least 2 hours and up to 2 days to chill and blend the flavours.
4. Remove from the refrigerator about 1 hour before serving. Serve with the crackers and whatever condiments your family likes.