James Beard Chopped Chicken Livers Adapted Recipes

CHICKEN-LIVER PâTé

Steps:

• Put a large, heavy sauté pan over medium heat, and melt 4 tablespoons of the butter until it begins to foam. Add the shallots, and sauté them until translucent, being careful not to allow them to brown. Add the livers, thyme and Madeira or port, and bring the heat to high. Cook, occasionally stirring the livers around in the pan with a spoon, until the wine has reduced and the livers are lightly browned but still very soft and pink on the inside, approximately 5 minutes.
• Remove the pan from the stove, and put its contents into a blender or food processor, along with the cream and the remaining butter. Purée until smooth, adding a little more cream if necessary. Taste and adjust seasoning, adding salt if necessary.
• Pack the pâté into a glass jar or bowl, then smooth the top with a spatula. Cover with plastic wrap and refrigerate until firm, about two hours or up to five days. Serve with bacon-onion jam and copious amounts of toast.

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

JAMES BEARD'S FARMER'S CHICKEN

Steps:

• Pat chicken pieces dry and sprinkle with salt and pepper.
• In a wide skillet with a lid, heat oil over medium. Working in batches if necessary to avoid crowding the pan, brown the chicken, rotating as needed, until the skin is golden and releases easily from the pan, at least 5 minutes per side. Adjust the heat to avoid scorching. As the pieces are browned, transfer them to a plate.
• Once all the chicken is browned, add the onion and bell pepper to the skillet. Sprinkle with salt and cook, stirring, until softened and beginning to brown around the edges, about 5 minutes. Stir in the oregano and paprika.
• Add the wine and simmer, stirring up the browned bits from the bottom of the pan, until the pan is almost dry, about 5 minutes.
• Stir in stock, olives and currants, and bring to a simmer. Carefully return the chicken pieces to the pan. Cover and let simmer over low heat for 20 minutes. Remove the lid, stir and let simmer, uncovered, until the chicken is tender and the liquid reduces slightly, about 15 minutes. (The sauce will be quite loose.) Taste the sauce for salt and pepper. (Recipe can be made up to this point and refrigerated for up to 3 days.)
• When ready to serve, heat through and stir in lemon zest and juice. Divide among shallow bowls and sprinkle with parsley and almonds (if using). Serve with rice, orzo or toast.

CHOPPED CHICKEN LIVER

Steps:

• Defrost livers.
• Sprinkle salt over livers and leave for 2-3 minutes.
• Wash off salt.
• Dice onion and garlic and sautee in oil until tender.
• Put in bowl for chopping.
• Grill livers on BBQ (Kosher Method) or saute livers in oil until done.
• Put into bowl with onions and add sugar to taste (one teaspoon at a time.).
• Fry egg in frying pan then add to the bowl.
• Soak bread under water and squeeze out.
• Add bread to bowl.
• Chop all ingredients together.
• Add oil if chopped liver becomes dry.
• Refridgerate to cool.

JAMES BEARD'S RASPBERRY CHICKEN

Steps:

• In large nonstick skillet, melt butter over medium heat.
• Add chicken breasts; cook 5 minutes until golden brown.
• Turn and cook an additional 5 minutes.
• Add water and shallots.
• Reduce heat to medium-low and cook 10 minutes.
• Remove chicken from skillet; keep warm.
• Add raspberry vinegar to skillet; bring to boiling and cook 2 minutes.
• Stir in tomatoes, tomato paste and chicken stock.
• Simmer until sauce thickens slightly.
• Return chicken to pan, turning to coat well.
• Reduce heat to low; cook 10 minutes.
• Arrange chicken pieces on a warm serving platter; pour sauce over the top.
• Sprinkle with raspberries and chopped chives.

JAMES BEARD'S CHICKEN KIEV

Steps:

• Combine butter, garlic, chives, parsley, salt, rosemary, and pepper. Blend well. Roll into a 3/4-inch diameter log in waxed paper. Freeze until very hard.
• Blend egg and water. Pound each breast to 1/4-inch thick. Cut butter into 4 pieces. Place a piece of the butter in the chicken. Roll the chicken around the butter and skewer with toothpicks to keep closed.
• Dip chicken in flour, egg mixture and then in flour.
• Fry about 15 minutes in the hot vegetable oil. Turn occasionally. Drain on paper towels.

JAMES BEARD CHOPPED CHICKEN LIVERS ADAPTED

Steps:

• If using the real thing.
• Chop the chicken fat into small dice add 1/4 cup minced finely chopped and render in a heavy skillet until the cracklings begin to brown.
• If not Kosher melt the butter.
• In a heavy pot put the balance of the onions and 4 and 4 Tbsp of the chicken fat or butter.
• Cook until slightly colored and pepper to taste.
• Sauté the livers in the remaining fat until just cooked through.
• Remove and chop finely.
• Toss with the mixture of onions, fat and cracklings.
• Correct seasonings.
• Chill and serve.