Chicken liver filling

Time 30 minutes
Yields Makes 1 1/2 cups filling, enough for 70 kreplach.
Chicken liver filling
(Gary Friedman / Los Angeles Times)

Heat the schmaltz or oil in a pan and add the onion. Cook over medium-low heat until softened, about 5 minutes.


Add the livers and cook until browned on the outside and medium rare on the inside, about 4 to 5 minutes. Add the sherry and reduce until almost evaporated. Add the chicken broth and let cook for a few minutes. Remove from the heat.


When slightly cooled, transfer the mixture to a food processor. Pulse 2 or 3 times to combine. Do not mix to a fine puree. It should be a little chunky. Remove to a mixing bowl.


Push the hard-boiled egg through a cheese grater and add to the liver mixture. Add the gribenes (chicken skin cracklings), if using, and add salt and pepper to taste.

From Don Dickman. To make the schmaltz and gribenes, collect the skin and fat from one chicken, lay it on a baking sheet, cover with plastic wrap and freeze. Thaw partially and chop into small pieces. Cook over low heat, stirring often; it will bubble. When the pieces start to turn golden brown and the bubbling subsides, about 1 1/2 hours, remove from the heat. Strain the rendered fat and store for use. Drain the cracklings (gribenes) on a paper towel. Makes one-half cup schmaltz and one-half cup gribenes.

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