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Rosh Hashanah starts tomorrow at sundown and lasts until Friday, and we're super-excited to nosh on some of our favorite Jewish dishes to celebrate the new year. We borrowed a recipe for chopped chicken liver from cookbook author and executive chef of New England Soup Factory, Marjorie Druker. 

Rosh Hashanah starts tomorrow at sundown and lasts until Friday, and we're super-excited to nosh on some of our favorite Jewish dishes to celebrate the new year. We borrowed a recipe for chopped chicken liver from cookbook author and executive chef of New England Soup Factory, Marjorie Druker. 

"No Jewish holiday would feel complete without chopped chicken liver. We make it all year round, but find that we make the most around the Jewish holidays," says Druker.

What we do differently is roast our chicken livers in a hot oven with melted chicken fat and kosher salt. We cook each ingredient separately and then fold it all in by hand. This provides the perfect texture for this mouthwatering Jewish treat!"

Reprinted with permission from New England Soup Factory Cookbook