CookEat Recipe
Chicken Liver Crostini
Soft small bread slices with a finely chopped chicken liver, mushroom and vegetable topping, finished with lemon.
Method
Steps
Step 1
Gather the ingredients: 200 g professionally prepared chicken livers, gallbladders removed; 1 small shallot, or a small wedge of white onion; 15 g prosciutto fat, finely chopped; 1 teaspoon chopped parsley; 1 tablespoon finely chopped celery; 1 tablespoon finely chopped carrot; 1 tablespoon olive oil; 15 g butter; 2–3 small pieces dried edible mushroom, about 3 g; About 100 ml chicken broth, with extra to moisten the bread if needed; 1 teaspoon fine dry breadcrumbs; 1 teaspoon lemon juice, adjusted to taste; 200 g fine white bread, cut into small thin slices; Salt and black pepper to taste.
Step 2
Soak the dried mushrooms in warm drinking water until soft, then rinse away grit and drain. Finely chop the shallot and the other vegetables. Use professionally prepared food-grade livers with gallbladders removed; do not wash raw poultry in a basin or under the tap.
Step 3
Put the livers, shallot, prosciutto fat, parsley, celery and carrot in a pan with the oil and butter. Add a little pepper and cook gently, turning the livers, until partly cooked. Transfer the livers directly to a board reserved for raw poultry and finely chop them with the soaked mushrooms. Do not taste the partly cooked mixture.
Step 4
Return everything to the pan and add the broth. Simmer until the mushrooms are tender and the liver mixture is fully cooked, about 10–15 minutes, reaching 74°C throughout. Stir in the fine breadcrumbs and lemon juice and simmer briefly. Adjust the seasoning only after cooking.
Step 5
Keep the topping moist and spoon it over the bread slices. If the bread seems dry, barely dip its surface in a little hot broth before spreading. These crostini should remain tender, not crisp and dry. Serve promptly.
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