Instructions: Place the chicken livers in a heavy saucepan with just enough water to cover.

Stir in the salt. Bring to a boil, reduce heat and simmer until livers are firm, about 5 minutes. Drain; blot dry on an absorbent towel.

In a large saute pan, warm the chicken fat over medium-high heat until it liquefies (about 300 degrees). Add the onions and saute until soft and lightly caramelized, about 5 minutes. Add the chicken livers and cook 1 minute more. Add the chicken stock and stir to deglaze the pan.

Remove from heat and stir in the eggs, salt, pepper and honey. Toss gently and cool. Push through the fine sieve of a meat grinder, or use a food processor, pulsing on and off until desired consistency is reached.

Makes 16
servings.

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