Return to Content

Chicken Liver P

by

Yield: about 3 cups

P

Ingredients:

  • 3 slices bacon
  • 1 medium yellow onion, diced
  • 2 medium carrots, grated
  • 2 large cloves garlic, minced
  • 3 tablespoons salted butter
  • 1 pound chicken livers (preferably organic), trimmed of fat and rinsed
  • 2 tablespoons brandy or port wine
  • 1-1/2 teaspoons kosher or sea salt
  • 3/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon grated nutmeg
  • 1/2 cup chopped fresh parsley
  • 1/4-1/2 cup heavy cream (optional)
  • Garnish: chopped fresh parsley

Instructions:

In a large skillet, cook bacon over moderate heat until browned. Add onion and continue cooking until golden. Add carrots, garlic, and butter; cook until carrots are tender.
Remove pan from heat and add chicken livers and brandy or port. Return pan to heat and cook, stirring gently, until livers are cooked through but slightly pink in the center, 6 to 8 minutes. Season with salt, pepper, and nutmeg. Add parsley, stir, then remove from heat and put in a food processor until smooth. If you like a creamier consistency, add cream.
Serve garnished with parsley on a platter surrounded by crackers, sliced French bread, gherkins, onions, and capers, if desired.
Updated Thursday, November 8th, 2007
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Winter in Vermont

  • Warm Up to Perfect Comfort Food
  • Keeping Timeless Crafts Alive
  • A Town That Loves Covered Bridges and Artists
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111