The Beetlebung Farm Cookbook: A Year of Cooking on Martha's Vineyard by Chris Fischer

Author:Chris Fischer [Fischer, Chris]
Language: eng
Format: azw3
Tags: Cooking / Seasonal
Publisher: Little, Brown and Company
Published: 2015-06-02T04:00:00+00:00

CHICKEN LIVERS

Chicken livers are a great place to start a crostini or sandwich. For this recipe you will need 5 livers. I recommend you freeze chicken livers, stockpiling them from birds until you get enough, or, of course, you can simply buy 4 additional livers from a butcher. Dice an onion, then sweat it in a skim of canola oil in a skillet over medium heat until soft and golden, about 15 minutes. Transfer to a food processor. Add a little more oil to the skillet, raise the heat, and sauté the chicken livers until they are firm, about 1 minute per side. Put the livers in the processor with the onions. While the pan is hot, deglaze it with ½ tablespoon bourbon. Cook it for a minute or so, then add this to the processor. Season the liver mixture with salt and pepper, then pulse in room temperature butter, a tablespoon at a time, until the mixture is smooth, about 12 tablespoons butter in all. Add a tablespoon of apple cider vinegar and adjust the seasoning with salt and pepper. Refrigerate until ready to serve. Makes about 1 cup.

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