1 lb. chicken liver
Chicken fat, 6-8 pieces
1 onion, chopped
4 eggs, hard boiled and chopped
Salt

Saute liver in half of the chicken fat until no longer pink but not hard. Remove and chop livers, removing any sinew. Add chopped onion, chopped eggs, salt (preferably kosher) to taste. Render rest of the chicken fat in separate pan and add to liver mixture for easy spreading. Refrigerate. Spread on Ritz crackers. Top with 1/2 an olive.