Pan Roasted Chicken Livers With Thyme And Schmaltz Recipes

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

ROAST CHICKEN WITH CHICKEN LIVERS

Steps:

• Preheat the oven to 350°F
• Set the chicken in a roasting pan just large enough to hold it.
• Sprinkle the thyme in the cavity and season the bird inside and out with salt.
• Tie the legs together.
• Pour the olive oil over the chicken and scatter the garlic cloves and peppercorns in the pan.
• Roast the chicken for about 20 minutes, or until the garlic is soft and golden.
• Transfer the garlic to a coarse sieve set over a small saucepan.
• Roast the chicken for about 1 hour longer, or until the juices in the cavity run clear.
• Tip the chicken in the pan to drain the juices, then transfer the bird to a carving board and cover loosely with foil.
• Skim the fat from the pan juices and reserve 1 tablespoon.
• Press the garlic through the sieve into the saucepan and pour in the pan juices with the peppercorns.
• In a medium skillet, heat the 1 tablespoon of reserved fat just until smoking.
• Add the chicken livers, season with salt and freshly ground pepper and cook over high heat until browned on both sides and pink in the center, about 1 minute.
• Add the livers to the pan sauce and bring the sauce to a simmer.
• Season with salt and remove from the heat.
• Carve the chicken and arrange on plates.
• Spoon the sauce on top, garnish with the olives and parsley and serve.

PAN-ROASTED CHICKEN LIVERS WITH THYME AND SCHMALTZ

Steps:

• Heat a 9-inch or larger cast-iron skillet over high heat for 1 minute. Have nearby a lid large enough to cover the pan, to extinguish a possible flare-up and protect you from momentary splattering.
• Season the livers with the kosher salt. Add the chicken fat to the pan, and then add the livers all at once, quickly spreading them out in one layer with tongs. Scatter the thyme around the livers (don't move them yet), pushing it down so that it cooks in the fat. If the livers are not cooking evenly, rotate the pan itself instead of moving the livers. Continue to cook over high heat for 2 minutes, until the edges of the livers are crispy and deep golden brown. Flip the livers over with tongs and cook for another 30 seconds to 1 minute for medium-rare. Transfer them to a warm platter along with the thyme, and sprinkle with sea salt and freshly ground black pepper.