1 pound chicken livers
2 medium-sized onions, chopped
1/3 cup rendered chicken fat
2 hard-cooked eggs
1 teaspoon salt
1/2 teaspoon pepper

Sauté chicken livers and onions in chicken fat in large skillet until no pink remains in the livers and the onions have turned a golden brown. Chop livers, onions and eggs coarsely and evenly, or put through food grinder using coarsest blade. Do not use an electric blender. Gently stir in salt and pepper. Refrigerate. Serve garnished with additional chopped egg and parsley sprigs, if desired, or serve in lettuce cups and garnish with minced onion and chopped egg. Chopped liver is also good spread on crisp thin crackers or toast, or stuffed in celery sticks. From Eli's, The Place for Steaks Restaurant in Chicago, Illinois.