Maybe you grew up eating chopped liver, or watching your parents eat it. Maybe you have never in your life heard of someone eating the liver of a chicken but I'm going to go ahead and say there's a select group of people that really love the stuff.
After a fabulous sandwich at Saltie I was really hankering to make some for my parents. This past week, I did just that. (recipe at the bottom)
Cook those gorgeous onions down with a chunk of butter and a little bit of pancetta.
Wooden and demitasse are the best kinds of spoons, agreed?
Viewer discretion advised: internal chicken organs ahead
So what to do with the chicken liver next?
Grab some whole wheat focaccia, and tasty little herb salad and you're good to go.
I made a salad similar to this one but instead of the pomegranate and mint I used basil, cucumber, and watermelon radishes along with the parsley.
For the dressing I used a bit of olive oil and some red wine vinegar.
I also crisped up some pancetta to add to the salad/chicken liver/awesome open faced sandwich.
- 1 pound of chicken livers
- 1-2 cups of milk
- 1 stick of unsalted butter
- 2 large shallots, finely chopped
- 2 slices pancetta, roughly chopped
- 3 sprigs of thyme
- 2 tablespoons sherry
- 2 tablespoons heavy cream
- Put the chicken livers in a large bowl and cover with the milk. Let them rest in the fridge-a-dare for atleast an hour
- Melt half of the stick of butter in a pan over medium-low heat with the shallots
- Cook the shallots until they are translucent and softened and then add the pancetta
- Drain the chicken livers and pat them dry
- Add the thyme and the chicken livers to the pan and turn the heat up to medium
- Cook the livers so they are brown on all sides but still pink in the middle, this will only take a few minutes. They should not be completely firm.
- Add the sherry and cook it down until it has reduced and then add the cream
- Cook for 2 more minutes until the liquid has thickened. Season the livers to taste.
- Then removed the thyme sprigs and transfer the mixture to a food processor
- Pulse the mixture and add in the remaining butter, mixing until smooth
- Add in salt and pepper to taste
- To get an even smoother mixture, you can press the mousse through a sieve with a rubber spatula