April Bloomfield's Chopped Chicken Liver
February 9, 2025 • 0 comments
- Prep Time:
- Cook Time:
- Servings: 4
Ingredients
- (1/4 Cup) Finely Chopped Shallots
- (1 Large Garlic Clove) Garlic
- (2 Tablespoons) Dry Madeira
- (2 Tablespoons) Ruby Port
- (To taste) Maldon or another flaky sea salt
- (To Taste) Freshly Ground Black Pepper
- (About 2 Tablespoons) Flat Leaf Parsley
- (1/2 Pound, trimmed and separated into lobes) Pasture-Raised Chicken Livers
Directions
This recipe is from A Girl and Her Pig by Chef April Bloomfield.
1. Pour 2 tablespoons of the olive oil into a pan over hgh heat. When it's hot, lower the heat to medium and add the shallots and garlic. Cook for about one minute. Add the Madeira and Port to the pan, shake it up a bit and transfer to a bowl including all the tasty bits from the bottom of the pan.
2. Rinse the pan, wipe out with paper towel. Again, over high heat add a good tablespoon of olive oil. Pat the livers dry and add to the pan just as the oil begins to smoke. Cook til the undersides are golden brown. Turn each liver and sprinkle with about 1 teaspoon of salt. Cook just until the livers feel bouncy and the interiors are slightly pink.
3. Turn off the heat and add the shallot mixture to the pan - liquid and all.
4. Give the pan a good shake and a stir and scrape all contents into a bowl including all the tasty brown bits from the bottom of the pan.
5. Drizzle about 1 tablespoon olive oil over the mixture and add salt and pepper to taste.
6. Use a large spoon or fork to chop, stir, and mash the livers until some of the liver is creamy and some is still chunky. Coarsely chop the parsley and add it to the liver mixture and stir everything together.
7. Serve on fresh sourdough or toasted bread.
