Today we attempted to make a version of Frankie 457’s chicken liver crostini. I have an aversion to liver but tolerate it in paté and foie gras. I fell hard for Frankie’s chicken paté when we ordered their crostini so we decided to try making it with organic, free-range chicken livers from the Food Coop. This is a great creation with a nice hint of sage, brandy and lemon. Perfect over toasted baguette slices as an appetizer.
Chicken pate sprinkled with crushed roasted almonds.
Wash the liver really well using pretty hands.
They don’t really look very appetizing right now.
Heat up some olive oil in a pan.
Saute garlic and onions.
Add chicken livers.
Saute livers until cooked. Add brandy and simmer.
Cut up some sage.
Add sage to pan.
Season with salt.
Mix together and crush cooked liver with a spatula. Cool for 15 minutes.
Blend using a food processor until pureed.
Zest a lemon peel and add to the mix.
Scoop into a ball and garnish with colorful objects. Serve with toasted sliced baguette. Mangia!
Chicken Liver Paté
10 tablespoons extra-virgin olive oil
- 1 large onion, finely chopped
- 6 anchovy fillets
- 3 garlic clove, minced
- 1 pound chicken livers
- 1/2 cup brandy
- 1 cup chicken or vegetable broth
- 4 teaspoons chopped fresh sage
- 1 teaspoon finely grated lemon peel