Chicken livers make a delicately flavored pate.
Chicken livers are the mildest and most delicately flavored organs of the major domestic meat animals. They are smaller and more tender than pork, beef or calves' livers, and their low-key flavor makes them more versatile as well. You can make chicken livers into tasty canapes, elegant pate, a flavorful sandwich spread or many entrees. In each case, removing the small veins and membranes from the livers will give the dish a more finished, professional look.
Instructions
1. Place the livers on a cutting board. Pick one up and examine it. You will see that it consists of two delicate lobes, held together in the middle by a piece of membrane and some small tubing. Some livers may have a small lump of fat adhering to one end.
2. Pull the fat, if any, from the first liver. Place it on your cutting board and turn it so that the membrane joining the two lobes is facing upward.
3. Cut lightly around the veins and membrane on the smaller of the two lobes. Pinch the connecting tissues against the blade of your knife with a thumb, and pull them out with a steady, gentle pressure.
4. Repeat the process with the other lobe. No visible remains of the connective membrane or blood vessels should remain. If any small pieces remain in the liver, free them with the tip of your knife and pull them out.
5. Peel off any surface membrane and any globules of fat attached to the livers. Some livers may have a small green-tinged patch from the gall, which should be cut away.
6. Place the first liver in a bowl and repeat with the remainder. When finished, rinse the livers gently under cold running water and pat them dry on a paper towel. Use immediately, or package for refrigeration or freezing.
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