Compiled by Jane Bauer
Chicken Liver Pâté Recipe
-adapted from Jacques Pepin
- 1/2 pound chicken livers, well-trimmed
- 1/2 small onion sliced
- 1 small garlic clove
- 1 bay leaf
- 1/4 tsp.thyme
- Kosher salt
- 1/2 cup water
- 1 1/2 sticks unsalted butter, at room temperature
- 2 tsp. cognac or Scotch whisky
- Freshly ground pepper
- Toasted baguette slices, for serving
- In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme and 1/2 teaspoon of salt. Add the water and bring to a simmer and cook for 5 minutes.
- Discard the bay leaf. Using a slotted spoon, transfer the livers, onion and garlic to a food processor; process until coarsely pureed. With the machine on, add the butter, 2 tablespoons at a time, until incorporated. Add the cognac or Scotch whisky, season with salt and pepper and process until completely smooth. Scrape the pâté into 2 or 3 large ramekins. Press a piece of plastic wrap directly onto the surface of the pâté and refrigerate until firm. Serve chilled on toasted baguette.
Hot and Spicy Chicken Feet
Adapted from The Spruce
- 32 chicken feet
- 1/3 cup water
- 1/2 cup sake
- 6 large slices ginger
- 1/3 cup soy sauce
- 1/4 cup sugar
- 2 dried chiles
- 2 Tbs. oyster sauce
- 2 Tbs. hoisin sauce
- 2 buds star anise
- 1 stick cinnamon
- 1 cup scallions (cut in 1-inch pieces)
- 2 Tbs. scallion (minced)
- Garnish: 1 tbsp. sesame seeds (toasted)
- Rub chicken feet with kosher salt and let stand for 10 minutes, rinse in cold water.
- Place feet into a pot of rapidly boiling salted water, blanch for 5 minutes and drain well. Chicken feet can be set aside and refrigerated for a day until you need to cook further.
- Place a 14-inch saute pan over high heat. Add the chicken and dry-sear to lightly brown.
- Add the remaining ingredients (except the garnish) and bring to a simmer.
- Cook, covered, for about 10 minutes.
- Uncover, and simmer until the pan is almost “dry,” tossing frequently to coat the feet as the sauce reduces. Serve, garnishing with scallion shavings and toasted sesame seeds.
Asian Chicken Hearts
Adapted from South Beach Primal
- 1½ pounds chicken hearts
- 2 Tbs. tamari sauce
- 1 Tbs. rice wine vinegar
- 1 tsp. toasted sesame oil
- 1 tsp. ginger juice or paste, or 1 Tbs. minced ginger
- 1 tsp. red pepper flakes
- 4 cloves garlic, minced
- 2 slices thick-cut bacon
- ½ cup sliced leeks (can substitute scallions)
- ½ cup each red and orange bell peppers, cut in ¾” pieces
- Wash the chicken hearts and slice them in thirds vertically.
- Add tamari, vinegar, sesame oil, ginger juice, red pepper flakes and minced garlic to a large bowl and mix well. Add in the chicken hearts and marinate in the refrigerator, covered, for up to 2 hours.
- Dice the bacon (¼” pieces) and fry in a skillet over medium heat. Remove the bacon when crispy and discard or save for another dish.
- Turn the heat down to low and add the sliced leeks and chopped bell pepper to the skillet and cook down for about 5 minutes.
- Turn the heat up to medium high and add the marinated chicken hearts. Cook for 4 minutes or so until just cooked through.
- Plate and serve (over rice if desired).