Most good chickens come with the liver inside.
Some day when you have time, try making a little chicken liver pate.
If you have a blender, it will save you having to force the cooked liver through a sieve.
This is the Ballymaloe House recipe, I like it best slightly chilled on warm crispy bread.
- chicken livers
- 1 tablesp brandy
- 85g butter
- 1/2 teasp. thyme leaves
- 1 clove garlic, crushed
- Salt and pepper.
A little melted butter.
Fry the chicken liver in some of the butter. Rub through a sieve. Boil and scrape out the pan with brandy. Mix with the livers, beat in the remaining butter, garlic and thyme. Season carefully. Put into small pots and run melted butter over the top.
Comments
Cannot get chicken livers. Where do you get them by the pound, please?????????
brickleyonline@gmail.com
Funnily enough i usually buy them in the fishmongers. They should have them fresh or in little containers, frozen. Tbey are not expensive.
I am in Limerick and I bought them today in Sadliers.
They are tricky to get. Supermarkets only sell lambs livers I think. I would think your local butcher would be the best bet. Happy hunting
You can get them fresh and very cheaply in big bags from your local chicken processor. eg: Shannonvale in Clonakilty. Then you can divide them up into usable amounts and freeze in plastic boxes, taking them out as you need them. But they're not organic and probably not even "free range". Does anyone know where to get real free range chicken livers?
Post new comment