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Sauces and Condiments

Chicken liver filling

Chicken liver filling
Gary Friedman / Los Angeles Times

An American Jew in Italy will inevitably find cause to contemplate one of the food world's great injustices: Why do ravioli get to be so delicious while kreplach are usually only endurable? Sometimes called Jewish ravioli, kreplach are the soup ... Read more

Total time: 30 minutes | Makes 1 1/2 cups filling, enough for 70 kreplach.
  • 2 tablespoons schmaltz (rendered chicken fat) or olive oil
  • 1/3 cup onion, diced small
  • 1/2 pound fresh chicken livers, washed and dried
  • 1 1/2 tablespoons sherry
  • 2 tablespoons chicken broth
  • 1 egg, hard-boiled
  • 1 1/2 tablespoons gribenes (optional)
  • Kosher salt and ground black pepper to taste

Step 1Heat the schmaltz or oil in a pan and add the onion. Cook over medium-low heat until softened, about 5 minutes.

Step 2Add 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.

Step 3When 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.

Step 4Push 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.

Note: 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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