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Chicken Livers Sautéed with Sherry
Chicken livers sautéed in butter, simmered with sherry and demi-glace, and sprinkled with chopped parsley.
Method
Steps
Step 1
Keep the fresh raw chicken livers refrigerated until preparation. Remove any attached gall tissue carefully, pat the fifteen livers dry with clean disposable paper and season with the teaspoon salt and half teaspoon ground black pepper.
Step 2
Heat the tablespoon butter in a broad frying pan over medium-high heat. Lay the livers side by side without crowding and sauté for about three minutes on each side, adjusting the heat so the butter does not burn. These times are guides.
Step 3
Measure one good gill of finished demi-glace before loosening it with a little hot unsalted white veal stock, following its preparation. Take the frying pan briefly off the heat, add the three tablespoons of sherry, return to the heat and let it boil for about five minutes. Add the prepared demi-glace portion, mix gently and cook briskly for about six minutes, continuing as needed until a clean food thermometer inserted into the centre of each liver registers at least 74°C (165°F). Surface browning alone is not a doneness test.
Step 4
Transfer the livers and their sauce to a deep serving dish, sprinkle with a little freshly chopped parsley and serve promptly.
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