How to Prepare Chicken Liver

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Preparation for chicken liver meals involves a number of different steps all relating to your ingredients. Prepare chicken liver with help from a talented and dedicated Manhattan chef in this free video clip.

Part of the Video Series: Healthy Recipes
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Video Transcript

Hi, how are you? Chef Jason Tilmann, here at Triomphe Restaurant in the Iroquois Hotel, 49 West 44th Street, between 5th and 6th Avenue. Today, we're going to be playing with some liver. I think chicken livers are one of the most underrated ingredients in the kitchen, but also one of the most tasty ingredients in the kitchen. OK. So, what we're going to do for our crispy chicken livers, the first step we're going to do is we're going to take our chicken livers. If you can see them, you've got to look at these chicken livers. You see how they're nice and vibrant, they look very fresh, they smell clean and fresh. We're going to add a little bit of salt, just like that, a little bit of salt and a little bit of pepper. We're going to mix them together. Now, you don't - if you don't like flour, you don't have to use flour, but we use a little bit of Wondra flour, which is a refined white flour, and it helps give them a little bit of texture, a little bit of crispiness. So when we put them into that hot pan, they're going to get a nice little crispy outside, keep them nice and tender and moist in the middle. OK? You see how this pan is smoking; you've got the smoke coming up? It's very important that you have a hot pan, because if you don't have a hot pan, you're not going to really get that crispy skin on your, I mean, that crispy crust on your livers that we're looking for. Alright? So, they're just going to, instead of getting crispy, they're just going to kind of steam. OK? See how it's nice - starting to get a nice little golden brown on the outside? We're going to turn our heat down just a little bit right now. And I like to cover them because liver has quite a bit of liquid inside of it and as that liver gets really, really hot, some of that moisture in there starts to pop, so, sometimes, I cover them. OK. So you see how they're starting to get some nice color on them? We're going to go ahead and flip, nice golden brown, little crispiness on them, and that's what we want. That's nice. OK? We're going to go ahead and cook those for about a minute, a minute and a half. So, then our next step at this point, we're going to add our caramelized onions. OK? Caramelized onions, just simple, simple onions, a little butter and a little bit of oil, until they're nice and caramelized. OK? Our next step, we're just going to go ahead and add a little bit of cream sherry. And what happens when you're using alcohol or wine, you always want to pull that off the heat. I use about a quarter of a cup, just like that. Look at that, it looks so nice, so yummy. Our next step is we're going to add a little bit of chicken stock. And, if you can see, I don't really have, I'm going to say, a half a cup of chicken stock, and, at this point, we're going to go ahead and cook that down a little bit. You can, at this point, you could put it in the oven if you want, you can keep it right here on the stove. I cover it so it cooks a little bit faster. In the restaurant, we kind of want them to come up pretty quick. OK? Beautiful. We're going to add a little bit of salt and pepper at this stage. Alright? Look at that, that's nice. And, we're also going to add a little bit of butter. We have these chicken livers that have been cooking. We're going to add some fresh chopped chives. See that nice color? OK? And we're going to go ahead and plate them. OK? And what we have is that nice piece of garlic country bread. If you don't have country bread, this is a French baguette, you can use ciabatta, you can use a roll, you can use actually whatever your family likes. It's really kind of up to you. And we put the chicken livers down. Alright? Look at that, that's so nice. And put another little piece of bread on top just like that. We use a little bit of basil oil, it kind of gives a little freshness to it, it brings out a lot of flavor. And there you have our chicken livers. Thank you very much for joining me today in my kitchen. Jason Tillman, Executive Chef, Triomphe Restaurant here in the Iroquois Hotel. We'll see you soon.


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