Classic Chopped Liver Spread

Place eggs in a saucepan, layer by layer, and fill with water to cover them by about 2.5 cm. Cover the saucepan and heat it over high flames until the water is boiling vigorously. Once boiling, take the saucepan off the heat and let the eggs sit in the hot water for 15 minutes. Carefully pour out the hot water, then cool the eggs under a gentle flow of cold running water in the sink. Peel once the eggs have cooled down completely.

Preheat your oven's broiler and position the oven rack about 15 cm away from the heat source.

Coat beef and chicken livers with 2 tablespoons of corn oil, then spread them out on a baking sheet. Broil in the preheated oven until they're nicely browned on top, taking about 8 to 10 minutes. Flip the livers and continue to broil until they're no longer pink in the center and juices flow freely, about 5 minutes. Place livers in a bowl and chill them in the refrigerator until ready to use.

Heat 2 tablespoons of chicken fat and 2 tablespoons of corn oil in a large skillet over medium-high heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, taking about 10 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, taking about 15 to 20 minutes more. Place onion in a bowl; cover and refrigerate until chilled.

Finely chop the chilled beef and chicken livers, chilled onions, and hardboiled eggs together, then place them in a bowl. Stir in the remaining 1 tablespoon of chicken fat. Season with salt and pepper to taste. Refrigerate until ready to serve.