Chicken Livers with Crostini

Prep Time: 10 mins	Cook Time: 10 mins	Total Time: 15 mins
Serves: 4 servings	Oven Temp: 350° F

Mild chicken livers quickly sautéed with onion, a splash of wine and sage becoem a wonderful appetizer when spread on Crostini. Crostini are crisp bread slices brushed with a salty anchovy butter. Serve with a salad for a light, late supper.

From: My Great Recipes, 1981

INGREDIENTS

1	t	butter
1	t	olive oil
½	lb	chicken livers, chopped
¼	c	onions, minced
1	t	dried sage
1	T	red wine
		pepper
		lemon slices for garnish
4	T	butter
2	oz	anchovies, finely chopped
1	T	fresh parsley
1	t	lemon juice
12	slices	French or Italian bread, thin

STEPS

1. Heat butter and oil. Add the livers and onion. Sauté 10 mins or until just cooked. Stir in sage, wine, and black pepper.
2. Melt butter. Stir in anchovies until well blended. Add parsley and lemon juice. Brush one side of each bread slice with the butter. If desired, toast at 350° F about 10-15 mins or until crisp.
3. Serve warm chicken liver mixture with the Crostini, spreading mixture on bread slices. Garnish with lemon slices and parsley.

TIPS

• The liver mixture can be blended if you want a smoother spread.
• Good served with Italian black olives, sparkling mineral water, or a glass of wine, if desired.

My Notes

Americans are terrible about using organ meats. They’re an important part of the animal, and back in the days when we didn’t buy a chicken breast for each meal, we would try to stretch meat, all of the meat, over many meals.

I really enjoy liverwurst. When you hear that, you probably think “gross!” But honestly, organ meat can be good, as long as it’s cooked correctly.

If we want to consume meat more ethically, one way to do that is to eat all parts of the animal. (It’s also cheaper.)

The last time there was a large push towards eating organ meats in the United States was during WW2, when the Committee on Food Habits published information and research designed to get Americans at home to eat the meat the soldiers wouldn’t.