Mile End Chopped Liver

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6 cups of chopped onions 

1 cup schmaltz (rendered chicken fat) 

2 pounds chicken livers 

1 sprig of fresh thyme 

2 fresh bay leaves 

2 1/2 teaspoons of quatre-epices (equal parts white peppercorns, ginger, cloves and cinnamon, ground together in a coffee or spice blender)

9 large hard-boiled eggs, peeled and coarsely chopped 

6 to 7 scallions sliced into thin rings 

6 teaspoons kosher salt 

2 to 3 large pinches of pepper

For serving 

Pickled shallots 

Minced chives 

Rendered chicken skin pieces 

Sieved egg (a peeled hard-boiled egg pressed through the coarse holes of a box grate or zester)