Chicken livers are the friendliest of all the offal and with careful handling can become a well worn favourite. Exceptionally quick to cook, these livers on toast can be ready in minutes and are like chicken liver pate without all the fuss of actually making a pate. Cut small, and with all of the sinew removed, chicken livers break down into a soft mass that is perfect for piling on toast as a decadent lunch or supper.
Cut the lobes of the chicken livers away from the sinewy parts; set them aside and discard the sinew.
Chop the flesh of the livers. Chop some small and leave some large; one of the key elements to the dish is the contrast in textures.
Heat a large frying pan over a high heat and melt the butter. Add the onion, with the thyme, a pinch of salt, and the whole smashed garlic. Stir for a minute or two or until the onion is completely translucent and soft.
Add the livers to the pan, smashing some parts up with the spoon and moving them around until they are only just cooked through. This will take no more than a few minutes, depending on the size of the pieces.
Add a drop of lemon, stir through the creme fraiche and check your seasoning.
Garnish with parsley and pile onto hot buttered toast.
Ingredients
Directions
Cut the lobes of the chicken livers away from the sinewy parts; set them aside and discard the sinew.
Chop the flesh of the livers. Chop some small and leave some large; one of the key elements to the dish is the contrast in textures.
Heat a large frying pan over a high heat and melt the butter. Add the onion, with the thyme, a pinch of salt, and the whole smashed garlic. Stir for a minute or two or until the onion is completely translucent and soft.
Add the livers to the pan, smashing some parts up with the spoon and moving them around until they are only just cooked through. This will take no more than a few minutes, depending on the size of the pieces.
Add a drop of lemon, stir through the creme fraiche and check your seasoning.
Garnish with parsley and pile onto hot buttered toast.
