- Preheat the oven to 350°F.
- 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. 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.
- 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.
- While your chicken skins are in the oven, season your rinsed chicken livers with the duck salt and let sit for 1 hour.
- 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.
- 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.
- Put the seared chicken livers and the remaining arak in a food processor.
- 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.
- 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.