Fry the onions in schmaltz, add the chicken livers, thyme and bay leaves and cook for 10 minutes, then let the mixture cool.
Add the quatre-epices and eggs to the livers. Place the mixture in a food processor and process to a coarse consistency. Stir in the spring onions and season with the salt and pepper.
Decant the chopped liver into a serving bowl and garnish with shallots, minced chives, rendered chicken skin pieces and grated hard-boiled egg.