📝 About This Recipe
This classic Ashkenazi delicacy, often referred to as 'Jewish Foie Gras,' is a soulful blend of caramelized onions, rich schmaltz, and tender poultry livers. Its velvety yet rustic texture carries a deep, savory flavor profile that evokes the warmth of a traditional Shabbat table. Perfectly balanced with a hint of sweetness from the onions and the richness of hard-boiled eggs, this spread is the quintessential comfort food of Eastern European heritage.
🥗 Ingredients
The Base
- 1 pound Chicken Livers (fresh, cleaned, and trimmed of connective tissue)
- 3 large Yellow Onions (thinly sliced into half-moons)
- 3 large Hard-Boiled Eggs (peeled and cooled)
The Fat and Flavor
- 1/4 cup Rendered Chicken Fat (Schmaltz) (plus 2 tablespoons for sautéing; can substitute with duck fat)
- 2 tablespoons Gribenes (optional crispy chicken skin cracklings for texture)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Freshly Ground Black Pepper (coarse grind preferred)
- 1 tablespoon Dry Sherry or Brandy (optional, for deglazing the pan)
- 1/4 teaspoon Granulated Sugar (to enhance onion caramelization)
For Garnish
- 1 tablespoon Fresh Parsley (finely chopped)
- 3-4 pieces Radishes (thinly sliced for a peppery crunch)
👨🍳 Instructions
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1
Begin by thoroughly rinsing the chicken livers under cold water. Pat them very dry with paper towels to ensure they sear rather than steam in the pan.
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2
In a large heavy-bottomed skillet, melt 2 tablespoons of schmaltz over medium heat. Add the sliced onions and a pinch of salt and sugar.
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3
Sauté the onions slowly for about 20-25 minutes, stirring occasionally. You are looking for a deep, golden mahogany color—this caramelization is the secret to a sweet, complex spread.
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4
Once the onions are caramelized, remove them from the skillet with a slotted spoon, leaving as much fat in the pan as possible, and set them aside in a bowl.
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5
Increase the heat to medium-high. Add the chicken livers to the skillet in a single layer. Do not overcrowd; cook in batches if necessary.
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6
Sear the livers for about 3-4 minutes per side. They should be browned on the outside but still slightly pink and creamy in the center. Overcooking will result in a grainy, dry texture.
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7
If using sherry or brandy, pour it into the pan during the last minute of cooking to deglaze, scraping up any brown bits (fond) from the bottom.
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8
Transfer the cooked livers and any juices from the pan to the bowl with the caramelized onions. Let the mixture cool for about 10 minutes.
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9
For a traditional texture, use a hand-cranked meat grinder or a sharp chef's knife to hand-chop the livers, onions, and hard-boiled eggs together on a large wooden board.
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10
If using a food processor, pulse the livers and onions first until coarsely chopped. Add the hard-boiled eggs and pulse just a few more times. Be careful not to over-process into a smooth purée; it should have some visible texture.
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11
Fold in the remaining 1/4 cup of schmaltz. This provides the signature silkiness and 'mouthfeel' characteristic of a true Hepenee.
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12
Season generously with kosher salt and black pepper. Taste and adjust; the flavors will mellow once chilled, so don't be afraid to season boldly.
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13
Transfer the mixture to a ceramic crock or bowl, cover tightly with plastic wrap, and refrigerate for at least 2 hours (or overnight) to allow the flavors to marry.
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14
Before serving, give the spread a quick stir. If it feels too stiff, let it sit at room temperature for 15 minutes.
💡 Chef's Tips
Always use schmaltz (rendered chicken fat) instead of oil for the most authentic flavor; it provides a depth that vegetable oils simply cannot match. Avoid overcooking the livers—they should remain slightly rosy in the middle to ensure the spread is creamy rather than crumbly. For the best texture, hand-chopping with a 'mezzaluna' or a heavy knife is superior to a food processor, as it prevents the dish from becoming a paste. If you find the liver flavor too intense, you can soak the raw livers in milk (or a non-dairy alternative) for 30 minutes before cooking to mellow them out. Always season the dish while it is still warm, as the ingredients absorb the salt and pepper more effectively.
🍽️ Serving Suggestions
Serve chilled on a piece of toasted rye bread or a crisp pumpernickel bagel chip. Accompany with a side of lacto-fermented pickles or pickled red onions to cut through the richness of the fat. Pair with a glass of dry Riesling or a crisp Pilsner to balance the savory notes. Arrange on a platter with sliced radishes and a sprinkle of flaky sea salt for a modern appetizer presentation. Top with crispy gribenes (fried chicken skin) just before serving for an addictive textural contrast.