Description
Of all the offal on offer in the world, chicken liver is arguably the most commonly used. Chicken livers can be blended with cream and seasonings to make irresistible pâté and terrines. That will put any organ-based phobias aside and you will happily gorge away on the stuff.
Buying a good quality chicken liver pâté, and making your own isn’t just easy. It results in a better texture and flavour. Try Francesco Mazzei’s Chicken liver pâté and antipasti platter if you’re catering for a crowd, or James Sommerin’s Chicken liver parfait with smoked bacon if it’s a dinner party starter you’re after.
Chicken livers don’t just have to be whizzed up into pâté. They can be cooked just like any other meat with surprisingly good results.
