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With just chicken liver, hard-boiled eggs, onion, and fat, a world-class spread can be yours. This chopped liver recipe helps you get the result you want, whether it's more savory or more sweet.
Microwave-Rendered Chicken Fat
If you want to render some chicken fat, turn to your microwave.
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Perfectly cooked chicken schnitzel, like the version here, is juicy and tender, with a golden, crunchy exterior that is almost impossible to resist.
Chicken-Stuffed Matzo Balls
These chicken meatballs are designed to be stuffed inside matzo balls, but they're also good to eat on their own once you simmer them in chicken soup.
Crispy Duck Cracklings With Za'atar and Sea Salt
Rendering duck fat gives you the bonus of a delicious, crispy duck skin snack.
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There is nothing quite like a freshly made schnitzel. Extra crunchy and golden, make this with pork, chicken, veal or turkey! Plus a mushroom gravy recipe!
Pig's Skin
When we think of eating organs, we imagine the red, glossy innards of various beasts and fowl. The skin, however, the largest organ of them all, is a boon for the cook and meat lover.
Matzo ball soup
If you need something warming (like a warm hug) then this is the soup for you.
Lemon-Marinated Tuscan-Jewish Fried Chicken
A deservedly famed fried chicken dish from the Jewish community of Tuscany, featuring meat that's brined in lemon juice with garlic and spices, then fried in a simple coating. The Italian name is Pollo Fritto per Chanukkà, but we suggest eating it all year round.
The Best Matzo Ball Soup
We've tested every trick in the book to figure out exactly how to make the perfect matzo balls—whatever that means to you.

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Schmaltz (Rendered Chicken Fat)

A staple of Ashkenazi Jewish cooking, schmaltz—rendered chicken fat—adds rich flavor to the dishes it's used in.

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