Chicken Livers En Brochette Recipes

CHICKEN LIVERS EN BROCHETTE

Steps:

• Rinse chicken livers; pat dry with paper towels.
• In medium bowl, combine the marjoram, thyme, salt and pepper.
• Add livers; toss to combine.
• Remove stems from mushrooms; reserve for rice pilaf or some other dish.
• Wipe mushroom caps clean with a damp towel.
• Wrap each liver in bacon.
• On each of 6 skewers, alternate 3 livers and 2 mushrooms.
• Arrange skewers(if using wood ~ soak in water for about 24 hrs.) on rack in broiling pan.
• Brush with half of the butter.
• Broil, 4" from heat, 5 minutes.
• Turn skewers; brush with remaining butter and the wine.
• Broil 5-7 minutes longer, or until bacon is crisp(livers should still be pink on inside).
• Serve skewers on platter with Mushroom Rice Pilaf and some nice green peas.

CHOPPED CHICKEN LIVERS

Steps:

• Rinse the livers and pat dry with a kitchen towel. Clean the livers, by trimming and discarding any visible fat, green parts, or membrane. Set the livers aside.
• In a large saute pan, over medium heat, heat 2 tablespoons of the chicken fat and add the onions. Cook, stirring occasionally, until golden brown, about 10 to 12 minutes. Transfer the onions to a plate with a slotted spoon. Wipe out the pan.
• Spread the livers out in a single layer on a sheet pan and season with the salt and pepper. 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. Working in batches, cook the livers turning each over once, until browned, about 2 to 2 1/2 minutes per side. Transfer the livers to the plate with the onions. Repeat with 2 tablespoons fat and remaining livers. Cool.
• Coarsely chop the livers with a knife (don't be tempted to use a food processor). In a medium bowl, gently combine the livers with the eggs, onions, and remaining 2 tablespoons fat. Season with salt and pepper to taste. Refrigerate for 2 hours before serving. Serve with toast and cornichons if desired.
• Serving suggestion: Toasted rye or pumpernickel bread and cornichons .
• In a small saucepan combine the chicken fat or skin, thyme, garlic, and water. Bring the mixture to a simmer over medium-low to medium heat. Cook until the fat has rendered (liquefied) and the skin becomes crispy, about 35 to 45 minutes. (Adjust the heat, as needed, to keep the skin from browning too quickly.) Set the chicken fat aside to cool slightly. Strain into a small bowl. If desired reserve the crispy skin. Refrigerate, covered, for up to one week.
• Yields: about 1/2 cup