he chicken livers, immediately remove from stove and let stand for about
n eye (and nose) out for the onions.
With the
b>chicken fat or vegetable oil in saute pan over medium heat for
FOR THE CHICKEN LIVER PATE: In a
Line a bread loaf pan with plastic wrap. line bottom of pan with cracked pistachios.
Fry Chicken Liver with Shallots and Thyme in 1/2 stick of butter until almost cooked. Add in Garlic. Cook until Liver is no longer pink. Remove from heat. Add Cognac/Brandy and let cook down. Add Nutmeg and 1 cube soft butter. Let butter melt down a bit. Add mixture to food processor and puree until smooth. Mix in a handful of whole, cracked pistachios. Add to loaf pan, cover and refrigerate until firm. Serve on top of toasted Crostini.
heet.
Bake the crostini for 12 minutes, or until crisp
hen the vegetables.
Return liver to broth along with the
il to fully cover a chicken liver. Approximately 1 1/2 inch
FOR THE CHICKEN LIVERS: Remove any connective membranes.
Put the chicken liver, shallots, salt and pepper in
o the pan and fry for 6-8 minutes until the
Melt 1/4 cup oil in skillet.
Add onions and saute' for approximately 10 minutes or until they are caramelized.
Remove and set aside.
Melt remaining oil in same skillet.
Saute' livers for 10 minutes, stirring occasionally.
Chop, or mash, livers to desired consistency.
Add the onions and eggs and mix together.
Add salt and pepper, to taste.
Mix well and chill.
Serve at room temperature.
Remove to a plate. Add chicken livers to pan and fry
Saute the livers in half the fat until they are no longer pink inside, about 5 minutes.
Remove from the pan and add the onion and the remaining fat.
Saute the onion until golden.
Grind the liver-onion mixture and the eggs using a coarse blade on your grinder.
Add the crispy fried skin and tiny pieces of crunchy friend chicken fat if you wish.
Add salt and pepper.
Serve with toast points or crackers.
Drop chicken liver in boiling water to which 1 teaspoon salt has been added and allow to stay only until they are firm.
Drain livers.
Wrap each liver with a slice of bacon and secure with a cocktail pick.
Fry in hot fat until bacon is crisp.
Drop into colander lined with paper towel to absorb excess.
Serve hot.
chmaltz as directed in the recipe. Rinse the livers and pat
he 6 tablespoons of schmaltz (chicken fat) and mix real well
Heat oil and butter in a large frying pan over low heat. Saute onion and sage for 5 mins, until onion is soft. Increase heat to high. Add chicken livers, anchovies and capers. Cook for 3-4 mins, until chicken livers start to brown. Add white wine and brandy. Simmer for 5 mins, until liquid evaporates. Add stock and simmer for 4 mins. Let cool slightly.
Transfer to a food processor and process briefly.
Spread chicken liver mousse over toasts. Arrange on a serving platter and garnish with parsley and extra capers. Serve.
Clean the chicken livers carefully, cutting away any
Wash and trim chicken livers; cut each in half.