Step 1

Start by cleaning the chicken liver- cut off any tough pieces or stringy tendons. Pat dry the livers with a paper towel and allow them to get to room temperature. Chicken livers tend to explode once fried if they are cold.

Step 2

Add salt and black pepper on top of the livers and toss to spread evenly.

Step 3

Clean the leeks properly and thinly slice them.

Step 4

In a big pan add the beef fat and the olive oil and fry the leeks on medium heat until they melt and lose their volume. I fried my leeks for about an hour, getting them properly caramelized. Set aside.

Step 5

While frying the leeks, in a separate pan, add olive oil and fry the livers in small batches on medium heat. You want to have only one layer of livers in the pan and not stack them on top of each other, that way we ensure they get proper color and crust. Flip the livers after 3-5 minutes (once they get seared on that side), and fry them for additional 3-5 minutes. Remove from the pan, add more oil if required, and repeat frying with the rest of the livers.

Step 6

Once the livers have cooled to room temperature, start chopping them with a knife. Here it's really up to you how fine to chop them. I prefer to not chop them into a paste, living a texture of chopped liver done by the knife.

Step 7

In a bowl add the chopped livers, the caramelized leeks, salt to taste, freshly cracked black pepper (I love to add a big amount, it's fun!), and hot honey. Mix until homogenous and correct flavors.

Step 8

Serve with toasted sourdough bread, thinly sliced hard boiled eggs, grated horseradish, salt and pepper.

Step 9

YASSS!