How To make Crostini with Chicken Livers
2 tb Butter
Oil, olive 1 sm Onion, chopped
1 lg Garlic, clove, chopped
1/2 lb Liver, chicken, finely
chopped 1/2 c Wine, white
Salt Pepper 2 ts Parsley
2 1/2 oz Cream, heavy
1/2 c Gravy, brown, (veal stock
:
and herbs) 1 sm Bread, French, loaf cut
-- into 1/4-inch thick -- slices In a saute pan, put 1 tablespoon of butter, some olive oil, the onion and garlic. Saute lightly until the onion is transparent. Add chopped livers and saute well over high heat for about 3 minutes or less. Add white wine, salt, pepper, and parsley. As soon as wine has evaporated, add cream, 1 tablespoon butter, and the brown gravy, then bring to a boil, and simmer on low heat for about 1 minute. Slice French bread very thin (use day-old bread) then toast it on a baking pan in the oven for 1 minute at 400 F. Spread the liver mixture on the toasted bread to serve. Garnish with grated white truffle, sauteed mushrooms, or chopped parsley. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Adriana Giramonti, Giramonti Restaurant, San Francisco, CA
How To make Crostini with Chicken Livers's Videos
Osteria Tulia - Tuscan Chicken Liver
Raising the Standard, Chicken Liver Pate
Chicken Liver Croutons Recipe from Florence - How to Cook Real Italian Food from my Italian Kitchen
RECIPE:
SUBSCRIBE to my channel, Thank You!!
If you have any questions or a recipe you would like to have straight from Italy, I will be glade to answer.
Find the recipe for pasta, pizza, lasagna, meatballs, risotto, cannoli, spaghetti, and many more on my website:
Find this full recipe of this video on:
Chicken Liver Crostini
Chicken liver crostini: the Tuscan antipasto by Dora Cellesi. Thanks Dora!
How To Make Chicken Liver Parfait cut
One of the smoothest and tastiest chicken liver parfaits you'll ever taste
How to Make CHICKEN LIVER TERRINE w/ Everything Bagel Crostini // Matt the Butcher
Time for another show stopping bit of charcuterie! Follow along to see how to make a Chicken Liver Terrine.
*
*
*
If you want to follow my daily life as Matt the Butcher, check out my Instagram and Facebook for daily stories and other meaty content that doesn't make it on to YouTube!
NEW!! MATT THE BUTCHER MERCH!!! :
Follow me on Instagram:
Follow me on Facebook:
Also, check out my website!
*
*
*
Kitchen supplies you'll need:
- Sauté pan
- Food processor
- Terrine mold (can be something as easy as a small ramekin)
- Medium size sheet pan
- Parchment paper
Ingredients: In this recipe, you'll measure all ingredients off the weight of the chicken livers by percentage. To make enough to fill whatever terrine mold you have, put the container on the scale, hit tare, and fill with water. This will give you the amount (in grams) of chicken liver spread that the terrine mold will hold.
For our recipe we used:
250g Chicken Liver (100%)
4.5g Salt (1.8%)
0.5g Cure Salt #1(0.25%) WITH ONLY SODIUM NITRITE and SODIUM CHLORIDE! please read manufactures directions before using this product. link below.
62g Chopped white onion (25%)
62g Room temp unsalted butter (25%)
*You'll need an extra 1/4c of butter to top terrine, and for the crostinis.
7.5g Brandy (3%)
0.25g Ground clove (0.1%)
0.5g Chopped Thyme (0.2%)
*You'll need an extra 1 Tsp of chopped thyme to top terrine.
0.5g Ground white pepper (0.2%)
1.25g Chopped garlic (0.5%)
2 Tbsp Everything Bagel Seasoning (Salt and Pepper will also work)
NOTE: If you don't want to add Cure Salt #1, then you can just adjust the regular salt percentage up to 2%.
Procedure:
- Put the salt on the chicken livers overnight, or at least for 4 hours before cooking. This will give a vibrant pink color and extends the shelf life of the terrine.
- Pan sear the chicken livers on medium heat until they are medium rare to medium (about 5 minutes), and place in food processor to cool.
- Add the chopped onion and garlic to the pan with about 1 Tbsp of unsalted butter. Cook until tender on low heat (about 10 minutes).
- Add onion and garlic mixture to food processor, along with brandy, ground clove, chopped thyme, and ground white pepper.
- In food processor, mix all ingredients for about a minute. Then add the butter 1 Tbsp at a time until mixture is combined.
- Pour mixture into terrine mold. Smooth the top with a spoon or spatula.
- Melt about 2 Tbsp of butter in the microwave. Gently spoon on top of terrine. Sprinkle about 1 Tsp of thyme on top.
- Let cool in the refrigerator overnight, or for at least 2 hours.
For the Everything Bagel Seasoned Crostinis:
- Cut baguette into 1/4 slices on the diagonal.
- Melt a few Tbsp of butter. Coat both sides of baguette with butter.
- Sprinkle everything bagel seasoning (or salt and pepper) on one side of bread.
- Lay flat on a sheet pan covered in parchment paper.
- Bake at 350 degrees for about 12-15 minutes or until bread is firm to the touch.
SERVING SUGGESTIONS: The terrine itself is best served cold, and will last covered in the fridge for about a week. It also goes great with your favorite type of cracker if you don't have crostinis.
Please let me know if I've missed any information in the comment section below!
______________________________________________________________________________
PRODUCT LINKS
Hamilton Beach 12-Cup Food Processor:
The Sausage Maker Insta Cure Salt #1:
WITH ONLY SODIUM NITRITE and SODIUM CHLORIDE! Please read manufactures directions before using this product.