- 1 fat fowl, 4 to 4½ pounds
- 3 whole pieces of matzo
- Soak chicken in salted ice-cold water for 1 hour. Soak matzo in lukewarm water till soft, then squeeze till dry.
- Cook chopped onion, covered, in 2 tablespoons of the chicken fat; do not brown. After 5 minutes add chicken livers, parsley and mushrooms. Cook, covered,