Pan Roasted Chicken Livers With Thyme And Schmaltz Recipes

SIMPLE BAKED CHICKEN LIVERS RECIPE

Steps:

• Preheat the oven to 350 F.
• In a large mixing bowl, add the chicken livers, garlic powder, onion powder, extra-virgin olive oil, oregano, and dried thyme.
• Mix it all together and place the livers on a lined baking tray.
• Bake for 30 minutes.
• When they are done, transfer the livers to a serving plate
• Top with chopped parsley, if using, and serve.

PAN-ROASTED CHICKEN LIVERS WITH THYME AND SCHMALTZ

Steps:

• Heat a 9-inch or larger cast-iron skillet over high heat for 1 minute. Have nearby a lid large enough to cover the pan, to extinguish a possible flare-up and protect you from momentary splattering.
• Season the livers with the kosher salt. Add the chicken fat to the pan, and then add the livers all at once, quickly spreading them out in one layer with tongs. Scatter the thyme around the livers (don't move them yet), pushing it down so that it cooks in the fat. If the livers are not cooking evenly, rotate the pan itself instead of moving the livers. Continue to cook over high heat for 2 minutes, until the edges of the livers are crispy and deep golden brown. Flip the livers over with tongs and cook for another 30 seconds to 1 minute for medium-rare. Transfer them to a warm platter along with the thyme, and sprinkle with sea salt and freshly ground black pepper.

PAN-ROASTED CHICKEN BREASTS

Steps:

• Season chicken on both sides with salt and pepper.
• Heat olive oil in a heavy skillet over medium-high heat until it starts to shimmer. Place chicken breasts in skillet skin side down. Sprinkle with fresh herbs. Do not disturb the breasts until the skin side sears, 5 or 6 minutes. Turn chicken.
• Cook until internal temperature reaches 150 degrees F, about 5 minutes. Add vinegar and butter to pan with chicken. Shake pan gently until butter melts and internal temperature of chicken reaches 160 to 165 degrees F, 2 to 3 minutes more. Add a splash of chicken broth or water if sauce needs to be thinned.

SCHMALTZ AND GRIBENES

Steps:

• In a large nonstick skillet over medium heat, toss chicken skin and fat with salt and 1 tablespoon water and spread out in one layer. Cook over medium heat for about 15 minutes, until fat starts to render and skin begins to turn golden at the edges.
• Add onions and cook 45 to 60 minutes longer, tossing occasionally, until chicken skin and onions are crispy and richly browned, but not burned.
• Strain through a sieve. Reserve the schmaltz. If you want the gribenes to be crispier, return to the skillet and cook over high heat until done to taste. Drain gribenes on a paper-towel-lined plate.

PAN-SEARED CHICKEN WITH THYME

Steps:

• Season both sides of chicken with salt, pepper, and dried thyme. Place flour in a shallow dish and dredge both sides of chicken pieces in flour.
• Heat oil in pan over medium-high heat. When oil starts to shimmer, add the chicken. (If the chicken browns too quickly, reduce heat.) Cook, turning as needed, until chicken is browned on both sides, is no longer pink in the center, and the juices run clear, 4 or 5 minutes total on each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and tent with foil.
• In the same pan, reduce heat to low and add thyme sprigs and cook until aromatic, 1 or 2 minutes. Increase heat to high; pour in Swanson® Chicken Stock and wine. Stir up browned bits to deglaze the pan. Add the chicken bouillon granules and mix well. Reduce heat to medium and cook until sauce reduces and is slightly thickened, about 5 minutes. Remove pan from heat.
• Remove and discard the thyme sprigs. Add to the pan any accumulated juices from the tented chicken plate. Finish the sauce by whisking in the cold butter. Season with salt and pepper to taste.
• Spoon sauce over chicken before serving.

PAN-ROASTED CHICKEN BREAST

Steps:

• Melt butter in a large skillet over medium heat. Place chicken in the melted butter, skin-side down; cook chicken skin in hot butter until beginning to brown and crisped, about 5 minutes.
• Flip chicken breasts. Arrange potatoes, carrots, and celery around the chicken.
• Chop rosemary and lemon thyme together; sprinkle over the chicken and vegetables. Season everything with paprika, garlic powder, seasoned salt, white pepper, salt and black pepper.
• Place a lid on the skillet and cook until chicken is no longer pink at the bone and the juices run clear, 45 to 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).