Rosemary Chicken Liver Skewers
(you might also like this recipe)
Local, pastured chicken livers pan-fried on rosemary skewers with garlic smashed purple potatoes and mushroom & onion gravy..
Rosemary Chicken Liver Skewers
For 2 servings
Garlic Smashed Potatoes
3 medium purple potatoes, scrubbed and cut into 1 inch pieces
1-2 cloves Chesnok or other strong garlic, minced
1 tablespoon pastured butter
2 tablespoons fresh whole milk
sea salt and cracked pepper
Boil potatoes in salted water until tender. Pour off all but 2 ounces of water and keep hot until 5 minutes before ready to serve. To finish, pour off any remaining water and stir in butter and garlic. Mash with a flat-faced potato masher and thin slightly with milk. Season to taste with salt and pepper.
Mushroom and Onion Gravy
1 tablespoon pastured butter
1 palm-full pearl onions
1 palm-full large brown mushrooms, quartered
1 oz Armagnac or brandy
4 oz roasted chicken stock
1 1/2 teaspoons roux
sea salt and cracked pepper
Sauté mushrooms and onions in butter in a heavy skillet over medium heat until well browned. Off-heat, de-glaze the pan with 1 oz Armagnac or brandy. Return to heat and add chicken stock. Reduce slightly, then whisk in a little roux to tighten. Season to taste with salt and pepper. Whisk in a knob of cold butter just before serving.
Rosemary Chicken Liver Skewers
12 oz fresh, pastured chicken livers, cleaned, rinsed and patted dry
4 6-inch rosemary skewers
1 tablespoon rendered chicken fat
1 tablespoon pastured butter
sea salt and cracked pepper
Thread 2-3 plump chicken livers onto each of 4 6-inch rosemary skewers. Set on paper towels and pat dry. Season with salt and pepper.
Sear livers on all sides in chicken fat and butter in a heavy skillet over medium-high heat until nicely browned and medium-rare to medium doneness. Add 2 tablespoons chicken stock and allow to sit 2 minutes.
To serve, mound smashed potatoes in the center of a large plate. Place 2 skewers on top of the potatoes then spoon gravy over the top. Garnish with bits of herbs and greens.
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- Rosemary Chicken Liver Skewers
This post is part of Real Food Wednesdays
Meg said,
October 1, 2009 at 4:27 pm
Wow! That looks amazing! The purple potatoes certainly set it off right!
I wish my family was more open to eating liver… I’ll have to try this for my husband and I sometime when the kids are on an overnight.
Ren said,
October 1, 2009 at 7:14 pm
Thanks very much, Meg!
I’ve heard from a couple of mamas that their semi-squeamish kiddos love this recipe for pastured beef liver http://ediblearia.com/2009/07/23/not-your-average-liver-and-onions/
Tuesday Twister « Edible Aria said,
October 6, 2009 at 6:17 pm
[...] Rosemary Chicken Liver Skewers Local, pastured chicken livers pan-fried on rosemary skewers with garlic smashed purple potatoes [...]