2) In the same pan, saute the onions in 3 tbsp of the chicken fat, over a medium-high heat, for about 10 minutes or until browned. Add the madeira and deglaze the pan, scraping the sides, for about 15 seconds. Pour into the bowl with the livers.
3) Add the eggs, parsley, thyme, salt, black pepper, cayenne and the remaining chicken fat to the bowl. Toss quickly to combine the ingredients.
4) Transfer half the mixture to the bowl of a food processor fitted with a steel blade. Mix 6 to 8 times, until coarsely chopped. Repeat with the remaining mixture. Season, to taste, and chill.
5) Serve on cheese biscuits or matzos.