Classic Jewish Chopped Liver

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1. 1Step 1: In a large skillet, heat the chicken fat or oil over medium heat. Add the onion, a pinch of salt and pepper, reduce the heat to low, and cook for 30 minutes, stirring regularly.
2. 2Step 2: Transfer the chicken livers and onions to a food processor. Add the hard-boiled eggs and pulse until the mixture is smooth and has the desired consistency. Alternatively, place the livers on a cutting board and finely chop by hand with a large chef's knife, then place in a bowl. Grate the eggs over the top, add the onions and any remaining oil from the pan, and mix well.
3. 3Step 3: Season the chopped liver with salt and pepper to taste.
4. 4Step 4: Serve the chopped liver on its own or with crackers or bread. It can also be used as a filling for sandwiches or as a topping for matzah.
5. 5Step 5: Chopped liver will keep covered in the refrigerator for 5 days.