Liver Pate

Render the chicken fat over med. heat, do not let the chicken skin brown. Remove the skin from the pan and let the fat cool. Rinse the livers and gently poach them in simmering chicken broth or water until completely cooked. Save the cooking liquid from the livers. Cool. Saute the 1 onion in a little of the rendered chicken fat. Cool. Place livers, sauteed onions and 2 hard boiled eggs in a food processor and mix. Slowly add some of the fat and add salt and pepper to taste. If the mixture is too dry, add some of the broth, slowly, until moistened. Place in a dish or mold into a mound and refrigerate several hours. Serve with additional chopped onions and chopped eggs. Serve with crackers or mini bagels. If you like, garnish with some chopped parsley.