Roast Chicken With Chicken Livers

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READY IN: 2hrs 10mins
SERVES: 4
YIELD: 1 platter
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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