Chopped Liver

This recipe has not only an amazing amount of protein - 1 cup gives about 27 g of protein - it is a great source of Vitamin A and some of the Bs.

1 lb kosher chicken livers, ideally pre-broiled. If you aren't Jewish or don't care about kashrus, just use regular chicken livers
3-4 tblsp rendered kosher chicken fat (schmaltz; buy it from your grocer's freezer section), or other fat
3-4 hard boiled eggs
1-2 finely chopped (do it in the food processor) onion
Kosher salt - to taste. Use less if you use kosher livers which are already salted.
Freshly ground black pepper
Tarragon, fresh or dry (both work, but have different flavors), to taste. Start small.
A little whiskey or brandy - a shot maybe. For the livers, not for you!

Fry the onion - or half of the onion, reserving the other chopped half onion to be added raw into the liver, if you like more texture - in the fat until translucent. Add tarragon. Sauté quickly. Add livers and whiskey and fry only until no longer pink. The alcohol will evaporate. If you overdo this part, the livers become hard and icky. 

Put half of the livers, half of the onion and 2 eggs in a food processor and grind to desired consistency - how long you process depends on if you want more of a smooth or chunky quality. Repeat with second half of livers, onions and eggs. Let cool and meld before eating. Store cold. Enjoy with a small spoon. You can eat it on cucumber or onion slices, pickles or red pepper sticks to avoid additional carbs from crackers.