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1
Melt all but one tablespoon of the chicken fat in a large, heavy skillet.
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2
Add the onions and saute over medium-low heat until they are golden and just beginning to brown around the edges.
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3
Stir the onions frequently so they will cook evenly.
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4
Remove the onions from the pan and set aside in a dish, draining as much of the fat as possible back into the pan.
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5
Trim the chicken livers of any connective tissue or membranes and pat them dry with paper towels.
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6
Saute the livers in the fat left in the pan over medium heat until they are lightly browned on the outside and no longer pink in the middle.
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7
Remove from heat.
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8
Combine the livers, including all the pan drippings, with the onions, hard-cooked eggs and cracklings (if you are using them) in a bowl.
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9
Finely chop all the ingredients either by hand, by putting them through a meat grinder or by placing them in a food processor and pulsing them briefly to a medium-coarse texture.
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10
Season the mixture to taste with salt and pepper and add the remaining tablespoon of chicken fat.
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11
Cover and serve within two hours or refrigerate but allow to come to room temperature before serving.
