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1
Rinse the livers and pat dry with a kitchen towel.
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2
Clean the livers, by trimming and discarding any visible fat, green parts, or membrane.
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3
Set the livers aside.
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4
In a large saute pan, over medium heat, heat 2 tablespoons of the chicken fat and add the onions.
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5
Cook, stirring occasionally, until golden brown, about 10 to 12 minutes.
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6
Transfer the onions to a plate with a slotted spoon.
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7
Wipe out the pan.
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8
Spread the livers out in a single layer on a sheet pan and season with the salt and pepper.
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9
Raise the heat to high, add 2 tablespoons of the fat to the pan and when the fat begins to shimmer, lay the livers in the pan in a single layer.
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10
Working in batches, cook the livers turning each over once, until browned, about 2 to 2 1/2 minutes per side.
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11
Transfer the livers to the plate with the onions.
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12
Repeat with 2 tablespoons fat and remaining livers.
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13
Cool.
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14
Coarsely chop the livers with a knife (don't be tempted to use a food processor).
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15
In a medium bowl, gently combine the livers with the eggs, onions, and remaining 2 tablespoons fat.
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16
Season with salt and pepper to taste.
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17
Refrigerate for 2 hours before serving.
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18
Serve with toast and cornichons if desired.
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19
In a small saucepan combine the chicken fat or skin, thyme, garlic, and water.
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20
Bring the mixture to a simmer over medium-low to medium heat.
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21
Cook until the fat has rendered (liquefied) and the skin becomes crispy, about 35 to 45 minutes.
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22
(Adjust the heat, as needed, to keep the skin from browning too quickly.)
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23
Set the chicken fat aside to cool slightly.
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24
Strain into a small bowl.
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25
If desired reserve the crispy skin.
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26
Refrigerate, covered, for up to one week.
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27
Cook's Note: Trim chicken fat and skin from whole birds before roasting and store in the freezer until there is enough to render.
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28
Yields: about 1/2 cup
