Chopped liver

Directions

1. Preheat the oven to 350°F.
2. First, you’ll prepare the gribenes, or chicken skins, which will go on top of your liver as a garnish.
3. Place your chicken skins in a pot of salted water and simmer for about 30 minutes. Strain, reserving the liquid. Transfer the liquid to a bowl and cool in the fridge. 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.
4. While the liquid cools, dry the poached chicken skins with a clean dish towel. Once the chicken skins are  dry, transfer to a  baking sheet and bake for 20 to 25 minutes, until golden and crispy. Remove the chicken skins from the oven and season with salt.  Set aside.
5. While your chicken skins are in the oven, season your rinsed chicken livers with the duck salt and let sit for 1 hour.
6. Heat a large pan on high and add the canola oil. Sear the chicken livers on both sides until they’re caramelized, about 1 to 2 minutes per side. Do not overcrowd your pan! You may need to do this in batches.
7. Once your chicken livers are seared, deglaze the pan with 1 tablespoon of the arak. Use a wooden spoon to scrape up any brown bits on the bottom of your  pan—they’re delicious.
8. Put the seared chicken livers and the remaining arak in a food processor.
9. Blend the livers and, while the machine is running, add four tablespoons water and 1/4 cup of the schmaltz (see note). Process  until  smooth.
10. 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.

NOTE: You can also use duck fat in place of the schmaltz.