CHOPPED LIVER

Serves: 4

1/2 lb (227 g) chicken skins

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Kosher salt

1 lb (454 g) chicken livers, rinsed well and dried

1 tbsp (15 mL) duck salt (recipe follows)

1/2 cup (125 mL) canola oil 2 tbsp (30 mL) arak, divided 3 tbsp (45 mL) caramelized onions (recipe follows)

3 tbsp (45 mL) grated radish 1/4 cup (60 mL) schmaltz or duck fat, melted, plus extra for garnish

2 large hard-boiled eggs, sliced 4 pieces grilled challah, for serving

1. Preheat the oven to 350 F (175 C).

2. First, you’ll prepare the gribenes, or chicken skins, which will go on top of your liver as a garnish. Place your chicken skins in a pot of salted water and simmer for about 30 minutes.

3. Strain, reserving the liquid. Transfer the liquid to a bowl and cool in the fridge.

4. After it’s cold, you can remove and save the schmaltz that will have hardened on top of the poaching water. Place the schmaltz in a separate bowl, and discard the poaching liquid.

5. While the liquid cools, dry the poached chicken skins with a clean dish towel. When dry, transfer the chicken skins to a baking sheet and bake for 20-25 minutes, until golden and crispy. Remove the chicken skins from the oven and season with salt. Set aside.

6. While your chicken skins are in the oven, season your rinsed chicken livers with the duck salt and let sit for 1 hour.

7. Heat a large pan on high and add the canola oil. Sear the chicken livers on both sides until they’re caramelized, about 1-2 minutes per side. Do not overcrowd your pan! You may need to do this in batches.

8. Once your chicken livers are seared, deglaze the pan with 1 tbsp (15 mL) of the arak. Use a wooden spoon to scrape up any brown bits on the bottom of your pan — they’re delicious.

9. Put the seared chicken livers and the remaining arak in a food processor.

10. Blend the livers and, while the machine is running, add 4 tbsp (60 mL) water and 1/4 cup (60 mL) of the schmaltz or duck fat. Process until smooth.

11. Cool the pâté and serve in a bowl with the caramelized onions, grated radish, hard- boiled eggs and gribenes. Dress with extra melted schmaltz and mix tableside. Serve with some grilled challah or your preference of bread.

Caramelized onions:

2 large white onions

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3 tbsp (45 mL) canola oil 1 tbsp (15 mL) butter

1 tsp (5 mL) kosher salt 6 sprigs fresh thyme

1. Slice onions thinly and preheat a large pan over medium heat. Add canola oil and butter to the pan. Once it starts to shimmer, you’re ready to fry the onions.

2. Let the onions start to brown on the bottom, about 3-4 minutes, then add kosher salt and thyme.

3. Mix the onions to let the flavours combine.

4. Leave the onions for another few minutes, then stir.

5. Continue this process until the onions are evenly browned, then remove from the heat. Try not to stir the onions too much; rather, let them sit to really sear between your stirs.

Duck salt:

6 dried bay leaves

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1 1/2 tbsp (22 mL) chili flakes 4 tbsp (60 mL) dried thyme

4 1/2 tbsp (67 mL) black peppercorns

2 tbsp (30 mL) fennel seeds 3 tbsp (30 mL) juniper berries 3 3/4 cups (875 mL) kosher salt, or 1/2 box

1. Blend all spices in a spice grinder until they’re quite fine.

2. Mix spices and salt in a bowl.

3. Store in a Mason jar.