Let us not forget the culinary sacrifice associated with how that chicken fat used has to be produced. Both the sacrifice of the chicken that was cooked in shame and for those victims that suffered on the Friday night.

Recipe: Kosher Chicken - and how to make it last all year.

Take a perfectly acceptable but rather old and tough and over-priced kosher chicken who's last view of life was a long side-burned man with mesmeric eyes weilding a knife and praying .......

Put it in a big saucepan with some carrot and onion and salt and boil it for 3 days with a lid on to produce cholent (טשאָלנט). Throw some barley into the stew to bulk it up. Let stew cool to encourage a grey skim on top. Remove chicken fat and reserve for the chopped liver. Try and make some chopped liver out of a single chicken liver and mash it very thinly on a saucer to make it look like it's more. Grate an egg on top. Give your guests 4 matzas each and an unheaped teaspoon of chop liver to pass around and sniff.

Take out all the bones out of the grey stew and reserve for unexpected guests. Take out all of the unrecognisable vegetables and give it to the dog as a part of their "5 a day" or make into kishke (קישקע). Make some matza balls to put into the clear remaining both that is left after the other stuff has been removed.

"Who stole the kishke?" "Who Cares!".

Eat the tasteless chicken directly or do as many officianados do - put it in to a hot oven and bake the last of the goodness out to form a cardboardy traditional Chewish dish - Coq au Chipboard.

But at least now we have some fat for the chopped liver.

We use butter! Kosher - it ain't.