Chicken Liver Pate with Hard-Boiled Eggs
Comments:	Make sure to use fresh, not thawed frozen chicken livers and chicken fat; do not use any oil nor any other fat. If you are concerned with your cholesterol, simply eat chicken liver pate less often. Anyway, it is better to eat small servings of this really fat pate and to prepare this pate only on really special occasions. It is better to chop the ingredients by hand than use any kind of chopper.
Ingredients	Preparation
1 pound [454 g] whole fresh chicken livers 6 tablespoons [90 g] chicken fat 2 cups [500 mL] finely chopped onion 3 shelled hard-boiled eggs Salt and ground black pepper, to taste Few crisp chicken fat crumbs [optional]	Preheat oven broiler to 500°F [260°C]. Onto the wire rack of a roasting pan, broil chicken livers 4 inches [10 cm] under preheated oven-broiler for 3 minutes on each side. Remove from oven and finely chop chicken livers; set aside. Melt chicken fat into a frypan; melt finely chopped onion into melted chicken fat over medium-low heat until just golden. Add chopped chicken livers; brown for 1 minute more. Remove frypan from heat; pour mixture into a mixing bowl. Chop hard-boiled eggs into a clean bowl before mixing into chicken liver mixture. Salt, pepper and, if desired, mix a few crisp chicken fat crumbs into chicken liver mixture. Blend together all ingredients, until thoroughly mixed. Refrigerate pate for at least 3 hours, before serving.