Things You'll Need:
- Chicken livers
- 10 inch bamboo skewers
- Kosher Salt
- Granulated Garlic
- Light brown sugar
- Dried Oregano
- Chili powder
- Propane or charcoal grill
- Tongs
- Saute pan
- Cuisinart
- Olive oil
- Shallots
- Fresh garlic
- Fresh rosemary
- Heavy cream
- Portobello mushrooms
- White onion
- Balsamic vinegar
- Port wine
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Step 1
Clean the chicken livers. Remove any fat, connective tissue and dark brown patches. Rinse under water. Cut each liver in half. Dry with a paper towel. Allow them to sit in the refrigerator on paper towels for 1-2 hours to insure all excess moisture is out. Soak the bamboo skewers in water for 3 hours prior to use if you will be grilling the chicken livers and pre-heat a propane or charcoal grill to a medium heat. Put the chopping container of the Cuisinart into the freezer for 30 minutes prior to making the pate.
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Step 2
Sauteing chicken livers with portobello mushrooms is a simple way of cooking chicken livers. In a large saute pan, saute 2 large portobello mushrooms thinly sliced, 1 white onion thinly sliced and 4 cloves of sliced fresh garlic. When the mushrooms are lightly browned, add 3/4 pound of chicken livers. Saute until firm. Add 3 tbsp balsamic vinegar and 1/2 tbsp of light brown sugar. Reduce the heat and cook until the mushrooms and livers are lightly glazed. Serve over warm sourdough or French bread.
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Step 3
Prepare the seasonings and ingredients prior to cooking the chicken livers on the grill. Mix together:3 tbsp Kosher salt1 tbsp granulated garlic1 tbsp dried oregano1 1/2 tbsp chili powder1 tbsp light brown sugarGrilling the chicken livers is a simple procedure. Take the skewers and gently skewer the livers through the middle, 6 to 7 lobes per skewer. Dust lightly with the mix. With a pair of tongs, place on the grill and cook evenly on both sides until the livers are firm to the touch. Remove and serve.
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Step 4
Cooking and preparing chicken liver pate is a two stage process. To prepare it:1/2 lb cleaned chicken livers3 shallots, sliced2 cloves garlic1/4 cup heavy cream1 egg, beatenKosher salt Cracked black pepper2 tbsp fresh rosemary, chopped fine1 tbsp light brown sugar1 cup Port wineCooking a pate is another simple technique for preparing chicken livers. In a saute pan over medium heat, saute the shallots and garlic. When they are lightly browned, add the chicken livers. Saute them until they are just starting to get firm to the touch. Add in the rosemary, brown sugar, Kosher salt, pepper and the port. Continue cooking. Reduce the port by 1/2. Remove from the stove and puree in the Cuisinart. Slowly add the heavy cream and 1 whole egg until the consistency is thick and will remain in a shape if spooned out. Chill and serve with crackers or warm French bread.
