Chicken Liver?

Question

Chicken Liver?

Answer 1

What us Pate made from?

Answer 2

I love it!

Answer 3

On a visit to the Cook Islands at one of my favorite eateries the Chef's Special was a "Warm Chicken Liver Salad", thank goodness is was not a daily, but a weekly special.  I had it two more times that week.  This recipe is very similar.  One thing I always do before cooking my chicken livers is to soak for a couple of hours in milk with a shot of Tabasco.  It just makes them taste better.

Chicken-Liver Salad with Hot Bacon Dressing and Croutons - 4 Servings

INGREDIENTS

1 1/2- pound loaf country-style bread, crust removed, cut into 1/2-inch cubes (about 3 cups)

About 7 tablespoons olive oil

2 large heads frisée, cut into 2-inch pieces (about 1 1/2 quarts)

1 red onion, chopped

3/4 teaspoon salt

Fresh-ground black pepper

1/2 pound bacon, strips cut crosswise into 1/2-inch pieces

1 pound chicken livers, each cut in half

1 teaspoon ground allspice

3 1/2 tablespoons wine vinegar

DIRECTIONS

Heat the oven to 350°. Toss the bread cubes with 2 tablespoons of the oil and put on a large baking sheet. Bake, stirring once or twice, until the bread cubes are crisp and golden brown, about 15 minutes. Let the croutons cool.

In a large bowl, combine the frisée, onion,1/2 teaspoon of the salt, and 1/4 teaspoon pepper.

In a large nonstick frying pan, cook the bacon until crisp. Remove the bacon and pour the fat into a measuring cup. Add enough of the oil to make 1/2 cup and reserve for Step 5.

Wipe out the pan. Heat 1 1/2 tablespoons of the oil in the pan over moderately high heat. Season the chicken livers with the allspice, the remaining 1/4 teaspoon salt, and 1/8 teaspoon pepper. Put the livers in the pan, in two batches if necessary, and cook 2 minutes. Turn and cook until browned, about 2 minutes longer. The livers should still be pink inside. Remove the livers from the pan and put in a warm spot.

Wipe out the pan. Add the reserved 1/2 cup fat and the bacon to the pan. Heat over moderately high heat until the bacon is sizzling. Pour the hot bacon and fat over the salad and toss. Toss in the vinegar and then the croutons. Put the salad on plates and top with the livers.

Wine Recommendation: Dishes that straddle the line between salad and meat need particularly flexible wines. Light-bodied reds that are low in tannin, to avoid a clash with the vinegar, can work well; try a Bardolino. Just about any dry rosé wine would also be good.

Answer 4

Only with  Frisee a lardons (spelling?).  It is a fantastic recipe for salad with a dressing made of bacon, bacon fat, cooked and pureed chicken livers with shallots. and the only time I will EVER get a chicken liver that close to my mouth.

Answer 5

Uh... Sure?