I didn’t have any shmaltz handy, but I went ahead and made some anyway. Am I correct in assuming that chicken fat is essential to ensuring good texture? :dubious: 
Yes.
And hey, if you made it, use it.
I intend to.
I’ll stop at a European deli tomorrow and see if I can get some shmaltz.
This is irrelevant.
It helps but the most likely reason it’s dry is because you overcooked it. Chicken Liver has a pretty tiny window between medium-rare and creamy & well done and dry.
I rarely use schmaltz (just oil or butter) and it’s fine. It’s overlooking that is the problem, not the fat.
if OP is Jewish, butter may be a no-no.
Canola oil works fine. Just make sure to use plenty of onion!
Chop up some onion (fairly fine) and saute it in a few table spoons of vegetable oil. When the onions turn golden, mix them in with the liver. That should give it a more creamy texture without the shmaltz.
ETA: ninja’d by Alessan.
I know. I’m assuming neither, hence the two different fats given.
I’m not Jewish, but I was using a kosher recipe. I’ll give butter a try, and mix in some grated raw onion.
To avoid overcooking, how long should I saute the liver over medium heat?
Sorry, I read the OP incorrectly, thinking that you already went ahead and made schmaltz since you didn’t have any.
I’ve never timed, just going by what looks right, and there’s a lot of variables involved, but I’d say maybe 4-5 minutes?
Go by color. You want livers that are a pleasant pink (like this), not purple or grey. Keep in mind they’ll continue to cook after you take them out of the pan so pull them slightly early and let them rest.
