Peter Hoffman's Chicken Liver Crostini

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Recipe by Manami

“Every good chicken has a good liver,” says Peter Hoffman. “Sometimes I eat the liver myself as the cook’s reward, and sometimes I let a bunch accumulate in the freezer until I have enough to make this recipe" The beautifully silky puree is accented with sauteed apples, smoky bacon and a splash of brandy, then served on crunchy toasts. What can be bad with that? For a healthier version omit the 4 Tablespoons of chilled butter.;) One of the best partners for creamy chicken livers is, surprisingly, German Riesling—its high acidity cuts through the richness, and its touch of sweetness is a nice contrast to the liver’s earthiness (much in the way that Sauternes goes well with foie gras). Two good choices are the apple-inflected 2007 Leitz Dragonstone and the minerally 2007 Hexamer Meddersheimer Rheingrafenberg Kabinett.Food & Wine Magazine, 09/2008. From: The Glass House We made these the other night because of my weakness for chicken livers and they were awesome! :) There is a 30 minute chilling time, didn't allow for it in recipe!

Ingredients Nutrition


  1. In a large skillet, melt 2 tablespoons of the butter in the olive oil until foaming.
  2. Add the chicken livers and cook over high heat, turning once or twice, until browned all over, about 3 minutes.
  3. Transfer the livers to a small bowl.
  4. Add the bacon to the skillet and cook over moderate heat, stirring, until browned and crisp, about 5 minutes.
  5. Using a slotted spoon, transfer the bacon to a paper towel–lined plate to drain.
  6. Add the onion to the skillet and cook over moderate heat, stirring frequently, until softened and lightly browned, about 10 minutes.
  7. Add the apple, reduce the heat to low and cook, stirring, until very soft and just beginning to break down, about 10 minutes longer.
  8. Add the brandy to the skillet and carefully ignite with a long match; let the alcohol burn off.
  9. Add 1/4 cup of the apple mixture to the bacon.
  10. Add the remaining apple mixture to a blender along with the chicken livers and blend until smooth.
  11. With the machine on, add the remaining 4 tablespoons of butter and puree until creamy.
  12. Pass the chicken liver mousse through a fine strainer into a bowl (omit this step for a chunkier mousse).
  13. Season with salt and pepper and refrigerate until firm, at least 30 minutes.
  14. Spread the chicken liver mousse on the baguette toasts.
  15. Garnish with a little of the bacon-apple mixture and the sage leaves and serve at once.

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