Put Oil in high walled Frying Pan and Render Chicken Fat. Cut the oil down if you want to use more Chicken fat. You want a hot coated pan that will have enough taste to coat the onions.

Add Sliced Onions - Cook slowly as onions become translucent and soft add some salt. Salt Hastens browning (you want this to be long and slow). Brown the onions - until they are nicely brown. Remove from pan, but keep oil in pan.

Cook Livers in remaining oil until brown and no blood comes out when pierced with a fork.

Combine Cooked Livers, Hard boiled eggs and onions in food processor and chop until it reaches desired consistency. Season with Salt and pepper gently as you go.