Chopped Chicken Livers
Serves: 3
Catharine Rutherford
1 January 1970
Based on User reviews:
44
Spice
53
Sweetness
53
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Onion (coarsely chopped)2 tsp
Kosher Salt (plus more)1 clove
Garlic (minced)2 tbsps
Water (cold)Directions:
1
Rinse the livers and pat dry with a kitchen towel
2
Clean the livers, by trimming and discarding any visible fat, green parts, or membrane
3
Set the livers aside
4
In a large saute pan, over medium heat, heat 2 tablespoons of the chicken fat and add the onions
5
Cook, stirring occasionally, until golden brown, about 10 to 12 minutes
6
Transfer the onions to a plate with a slotted spoon
7
Wipe out the pan
8
Spread the livers out in a single layer on a sheet pan and season with the salt and pepper
9
Raise the heat to high, add 2 tablespoons of the fat to the pan and when the fat begins to shimmer, lay the livers in the pan in a single layer
10
Working in batches, cook the livers turning each over once, until browned, about 2 to 2 1/2 minutes per side
11
Transfer the livers to the plate with the onions
12
Repeat with 2 tablespoons fat and remaining livers
13
Cool
14
Coarsely chop the livers with a knife (don't be tempted to use a food processor)
15
In a medium bowl, gently combine the livers with the eggs, onions, and remaining 2 tablespoons fat
16
Season with salt and pepper to taste
17
Refrigerate for 2 hours before serving
18
Serve with toast and cornichons if desired
19
Serving suggestion: Toasted rye or pumpernickel bread and cornichons
20
In a small saucepan combine the chicken fat or skin, thyme, garlic, and water
21
Bring the mixture to a simmer over medium-low to medium heat
22
Cook until the fat has rendered (liquefied) and the skin becomes crispy, about 35 to 45 minutes
23
(Adjust the heat, as needed, to keep the skin from browning too quickly
24
) Set the chicken fat aside to cool slightly
25
Strain into a small bowl
26
If desired reserve the crispy skin
27
Refrigerate, covered, for up to one week
28
Yields: about 1/2 cup