Category: Chicken
Fresh chicken livers and hearts, rich in iron and perfect for pate, stir-fries, or pan-frying.
Price: from €5.60/kg
Trim any green spots or sinew from the livers. For chicken liver pate: sauté chopped shallots in butter until soft. Add the livers and cook over high heat for 2-3 minutes per side until browned outside but still slightly pink inside. Add a splash of brandy and let it flame off. Blend with softened butter, a pinch of nutmeg, salt, and pepper until silky smooth. Press into ramekins and top with clarified butter. Chill for at least 2 hours. Serve with warm toast and cornichons. For pan-fried: dredge in seasoned flour, fry in butter over high heat for 2 minutes per side, and serve on a bed of rocket with balsamic glaze.