Russ & Daughters' Chopped Chicken Liver

1 pound fresh chicken livers (about 16 livers)
2 tablespoons vegetable oil (schmaltz, rendered chicken fat, is available from your butcher, and can be used as a substitute at your own risk)
2 tablespoons vegetable shortening
2 large Spanish onions (1 pound each), peeled and chopped
3 large hard-cooked eggs, chilled
Kosher salt and freshly ground pepper to taste

Nutritional Information
- Nutritional analysis per serving (8 servings)
  198 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 11 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 13 grams protein; 265 milligrams cholesterol; 71 milligrams sodium

8 to 10 servings

Drain chicken livers, rinse and pat dry. Remove any connective tissue. Heat the oil in a large skillet over medium-high heat and sauté the livers until they are firm and slightly pink in the center, about 5 minutes. (Do not overcook.) Remove with a slotted spoon and place on a plate to cool.
In a clean, large skillet, melt the shortening over medium heat and add the onions. Sauté until onions are caramelized, 30 to 40 minutes, reducing heat to low as the onions soften.
When the onions are ready, coarsely chop the livers in a food processor and place in a bowl (or chop livers with an old-fashioned manual chopper in a wooden bowl). Peel the eggs and mash with a fork in a bowl. Add to the livers. Add the onions and mix well, stirring in just enough of their cooking juices to moisten the mixture. Season with salt and pepper.
Cover the chopped liver and let mellow in the refrigerator for at least a few hours. Remove from the refrigerator 15 minutes before serving.

1 hour, with refrigeration