8 tablespoons chicken fat  or onion-flavored chicken fat from gribines ( see below)  

1 pound chicken livers, well trimmed

2 to 3 yellow onions, chopped fine

3 to 4 hard boiled eggs

salt and pepper

Melt the chicken fat in two pans. In one, saute the onions until they are a dark golden brown. Reserve. In the other cook the livers until they are medium rare. There should still be quite a bit of pink but they should not be quivery. Coarsely chop the hard boiled eggs in the food processor. Transfer to a bowl.

You may chop the livers in the food processor. If you choose to chop these in the processor, just pulse them very quickly, and in very small batches. You do not want to lose the chunky texture. Add them to the eggs. Then add the browned onions. Add all of the pan juices. Do this while all the ingredients are warm. Season to taste with salt and pepper. If the mixture seems a little dry, add more chicken fat. Serve with matzoh.

Gribines:

Cut pieces of chicken fat into smaller pieces with a scissors. Put them in a large saucepan over medium heat and start to render the fat.

Slice twice as many onions as you had fat.

When the cracklings start to turn grey and the fat develops small bubbles, add the sliced onions and stir well. Cook until the onions and cracklings are golden brown, stirring occasionally. 

Remove with a slotted spoon and drain briefly. Sprinkle with salt.

Save the onion flavored fat for cooking.