Whipped Chicken Livers with Shallot Jam
Silky whipped chicken livers and shallot jam on toast makes a sophisticated appetizer for any dinner party. The recipe comes from chef Bill Taibe of LeFarm in Westport, Connecticut.Also try: Shad Roe with Beets, Bacon, and Balsamic
The Martha Stewart Show, April 2010
- 1 cup raisins
- 1 cup red wine
- 1 cup (2 sticks) unsalted butter, cut into small pieces
- 3 shallots, sliced
- 4 cups chicken livers, rinsed and patted dry
- Coarse salt and freshly ground pepper
- 1 cup red-wine vinegar
- 1 cup balsamic vinegar
- 2 tablespoons saba
- Toasted bread, preferably walnut-olive bread, for serving
- Shallot Jam (http://www.marthastewart.com/257458/shallot-jam)
- Sea salt
- Place raisins in a medium heatproof bowl. Place red wine in a small saucepan and bring to a boil over high heat. Pour wine over raisins; cover bowl with plastic wrap and let stand until raisins are plump, at least 2 hours. Drain.
- Heat 2 tablespoons butter in a large skillet over high heat until melted. Add shallots and reduce heat to medium-high. Cook, stirring, until shallots are caramelized, 2 to 3 minutes. Remove shallots from skillet and set aside.
- Increase heat to high and add 2 tablespoons butter. Add chicken livers and season with salt and pepper; cook until lightly browned, 2 to 3 minutes. Return shallots to skillet along with both vinegars. Cook until liquid is reduced by half. Remove from heat and let cool completely.
- Transfer chicken liver mixture and cooking liquid to the bowl of a food processor. Add remaining 12 tablespoons butter and process until smooth. Add saba and pulse to combine; strain through a fine mesh sieve. Cover and transfer to refrigerator until chilled.
- Serve whipped chicken liver on toasted bread with jam. Sprinkle with soaked raisins and sea salt.
© 2014 Martha Stewart Living Omnimedia. All rights reserved.