"There are a few dishes that my grandmother made on every high holy day. When I was a kid, it was the dessert that I longed for, the ubiquitous Mandel Bread. She used to take requests on the color and texture of the sprinkles she put on top. But now, looking back, its a memory of chopped liver that lives most vividly for me. Well, other than the matzoh ball soup, oh the matzoh ball soup...wait what was i talking about? Oh yeah, the liver. It's a more surprising memory because it looks like dog food, and well, its chopped liver. So I'm including it here."
Make the schmaltz. Cover the chicken fat in water (just enough) and simmer low, stirring often, until the skin is brown and crispy, a little less than an hour. Reserve the skin (called gribenes) for the end of the recipe.
Heat a couple of tablespoons of the schmaltz (rendered chicken fat) in a skillet and brown the chicken livers (don't overcook them! They should still be pink in the middle!). Remove the livers to a bowl that can collect any juices. Discard the liquid in the pan.
Heat a couple more tablespoons of schmaltz and add the onions and season with salt and pepper. Cook them on low until caramelized, 30-45 minutes.
While you let the onions cool, hard boil the eggs and then chop them.
Place the livers and their juices in a food processor for a smoother texture, or chop by hand if you prefer a coarser texture.
Add the onions and the eggs to the liver (I save a little egg yoke to crumble on top).
Top with some gribenes, a little crumbled egg yoke, and if I have it, I throw some parsley on there too. The presentation of this dish needs all the help it can get. Serve with matzoh crackers (my mom always served it with Carrs Table Water crackers which is especially delicious).
Think of your Grandmother while the chicken fat renders.