By Mike Robinson
Inexpensive and packed with flavour, chicken livers make great fast food. They're also used in terrines or minced up with other ingredients as a stuffing.
Chicken liver pâté
Chicken liver parfait with brandy
Chicken livers are widely available in supermarkets and from butchers and online suppliers. More often that not they'll come cleaned and ready for use.
As with all offal, livers need to be as fresh as possible so follow the use-by date, or use within two days.
Simply pan fry them in butter for a few minutes until golden-brown on the outside and pink and juicy inside. Deglaze the pan with a splash of wine, brandy or sherry and stir in a little mustard or chopped parsley, then serve on toast, in a salad, or blend the cooked livers with cream and brandy to make a quick pâté.
Article by Louisa Carter
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
