Roast Chicken With Chicken Livers Recipes

ROAST CHICKEN WITH CHICKEN LIVERS

Steps:

• Preheat the oven to 350°F
• Set the chicken in a roasting pan just large enough to hold it.
• Sprinkle the thyme in the cavity and season the bird inside and out with salt.
• Tie the legs together.
• Pour the olive oil over the chicken and scatter the garlic cloves and peppercorns in the pan.
• Roast the chicken for about 20 minutes, or until the garlic is soft and golden.
• Transfer the garlic to a coarse sieve set over a small saucepan.
• Roast the chicken for about 1 hour longer, or until the juices in the cavity run clear.
• Tip the chicken in the pan to drain the juices, then transfer the bird to a carving board and cover loosely with foil.
• Skim the fat from the pan juices and reserve 1 tablespoon.
• Press the garlic through the sieve into the saucepan and pour in the pan juices with the peppercorns.
• In a medium skillet, heat the 1 tablespoon of reserved fat just until smoking.
• Add the chicken livers, season with salt and freshly ground pepper and cook over high heat until browned on both sides and pink in the center, about 1 minute.
• Add the livers to the pan sauce and bring the sauce to a simmer.
• Season with salt and remove from the heat.
• Carve the chicken and arrange on plates.
• Spoon the sauce on top, garnish with the olives and parsley and serve.

SAGE-ROASTED CHICKEN LEGS WITH CHICKEN LIVER AND MUSHROOM PASTA

Steps:

• Heat a large, heavy-bottomed skillet over medium heat. Add the pancetta and cook, stirring, until it begins to render fat. Add the minced onion and saute until softened, about 3 minutes. Add the mushrooms and saute until browned and softened, about 5 minutes.
• Add the chicken livers and cook, stirring constantly, just until browned on the outside, about 2 minutes. Add the wine and vinegar and simmer for 2 minutes, scraping the bottom of the pan with a wooden spoon. Set aside.
• Preheat the oven to 400 degrees. Place a sage leaf under the skin of each piece of chicken. Season with 3 teaspoons of the salt and pepper to taste. Place the chicken in a roasting pan and roast until the skin is brown and crisp and the chicken is cooked through, about 20 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add the penne to the water and cook until al dente, about 10 minutes.
• Remove the chicken legs from the pan and tent with foil to keep them warm. Pour the fat from the pan and place the pan over medium-high heat. Pour in the mushroom mixture and simmer, scraping the bottom of the pan with a wooden spoon, for about 2 minutes. Season with the remaining teaspoon of salt and pepper to taste.
• Drain the pasta and return it to the pot. Pour the sauce over the pasta and toss to coat well. Place 1 thigh and 1 drumstick on each of 4 plates. Spoon the pasta beside the chicken and serve immediately.