Something to do with bread: Crostini
The sourdough bread is cool enough to slice, and the oven is now free to roast the chicken for dinner. The chicken liver, heart and gizzard are sitting there, forlorn and neglected. Don't let it happen! Make crostini!
Crostini
2 T olive oil
1/4 cup finely chopped shallot
1 large chicken liver, chopped very fine
1 chicken gizzard chopped very fine
1/4 tsp dried tarragon
Dash or two of salt
4-6 grindings of black pepper
3 T of Marsala
Heat a small frying pan on medium heat. Add olive oil and shallots. Saute until translucent.
Add the gizzard and saute to brown (2-4 minutes). Then add the liver and saute until no longer pink, mashing the mixture while it is cooking.
Add the salt and pepper and tarragon and mix well.
Add the marsala and let evaporate, mixing frequently, until the mixture is still moist, but there is no free liquid left.
Transfer to a small bowl and serve with thin slices of sourdough baguette.
Enjoy!
David
David,
Looks like a good recipe. I really like chopped chicken liver so this sounds really good to me. In the past I have added cognac, but the marsala and tarragon is a nice touch. I'll give it a try.
Howard - St. Augustine, FL
Hi, Howard.
The first time I made the chicken giblet spread this way it was because I was out of cognac, as it happens. I liked the tarragon and marsala so much, I've used them ever since.
I hope you enjoy it as much as I do.
David