Thursday, August 11, 2011

Chicken Livers

One of Brian's favorites, I make this a few times a year. It is pretty rich, definitely not low fat. Buy the freshest chicken livers you can find as this does make a difference in taste and texture. I buy them at Whole Foods. I usually serve the chicken livers with cooked rice.


Container very fresh chicken livers (see above)

4 Slices of raw bacon, cut into 1/2 inch pieces

2 Tbsp. unsalted butter

1 Large sweet or white onion, chopped

1/4 Cup brandy

1/2 Can chicken broth

Fresh ground sea salt and pepper, to taste


1. Open container of chicken livers and transfer to a colander in the sink. Rinse gently. Using kitchen scissors, trim off and discard any fat and connective tissue. Cut the livers into about 1 to 1-1/2 inch pieces, trying to preserve as much of the livers as possible; set aside.

2. In a large cast iron skillet, over med-low heat, cook the bacon pieces until they are crispy and done. Remove from the pan and set aside on a small plate or bowl.

3. Add the butter to the bacon grease in the pan and turn up the heat a little bit (heat can be adjusted down later if cooking too fast or spattering). Add the chicken livers and cook until nicely browned.

4. Add the chopped onion, and lower the heat a bit so the onions cook slowly and do not get browned. You want them to get soft and golden and blend in a bit with the livers. This may take 10 minutes or so.

5. When the onions are done, add the cooked bacon back to the pan and stir.

6. Turn the heat up to sizzling, then add the brandy, stirring to coat and deglaze the pan.

7. Add the chicken broth, salt and pepper, to taste. Stir well. Cover and reduce heat to a simmer. Cook gently until broth is mostly gone, about 15-20 minutes. Serve.

Serves about 4.

Chopped Salad With Grilled Corn and Black Beans

Medium head romaine lettuce, outer leaves removed, end cut off, and chopped into bite-sized pieces.
2 Ears corn-on-the-cob, wrapped in buttered aluminum foil, and grilled about 30 minutes, turning every 5 minutes or so. When done, remove husks and silk. Cut the kernels off the cob.
15-1/2 oz. can black beans, rinsed and drained
1 medium tomato, seeded and chopped
1 Tbsp. minced onion
1 Tbsp., packed, finely chopped fresh basil leaves
Ranch dressing
Fresh ground sea salt and pepper, to taste
Place warm corn kernels in a large serving bowl and stir in butter until melted. Place remaining ingredients in the serving bowl and stir to mix. Add ranch dressing to coat well, stirring to mix thoroughly. Chill in refrigerator until ready to serve.
Serves 4-6.