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Chicken Liver Crostini with Pickled Eggs

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Introduction

The Chicken Liver Crostini with Pickled Eggs is a delectable and refined appetizer that combines the rich, savory flavors of chicken livers with the tangy zest of pickled eggs. Perfect for gatherings or as an indulgent treat at home, this dish marries rustic ingredients with sophisticated preparation techniques to create a symphony in every bite that caters to both gourmet enthusiasts and comfort food lovers alike.

Tips for this recipe

– Ensure your chicken livers are fresh to maximize flavor, as they can vary greatly depending on the quality.
– When pickling eggs, use a sterilized jar and water bath method to ensure safety and enhance preservation.
– For achieving the perfect golden crust on crostini, don’t overcrowd your skillet; allow each piece enough space for even frying.

Why you will love this recipe

The Chicken Liver Crostini with Pickled Eggs stands out due to its unique combination of textures and flavors, which is enhanced by the expertly balanced tartness from the pickled eggs against the robust earthiness of chicken livers. This dish not only satisfies the palate but also offers a nod to traditional comfort food with an unexpected twist that will leave you craving more.

Ingredients

  • 1 1/2 cups red wine vinegar
  • 1/2 cup water
  • 2 large shallots, sliced into rounds
  • 4 fresh thyme sprigs
  • 4 whole cloves
  • 1 bay leaf
  • 1 tablespoon salt
  • 1 1/2 teaspoons sugar
  • 6 hard-boiled eggs, peeled
  • 1/2 cup olive oil plus additional for brushing bread
  • 4 fresh thyme sprigs plus 1 1/2 tablespoons chopped fresh thyme
  • 4 garlic cloves; 3 peeled, 1 minced
  • 2 bay leaves
  • 1/2 teaspoon salt
  • 1 chicken heart and 1 chicken gizzard, trimmed
  • 6 ounces chicken livers, deveined
  • 2 tablespoons (1/4 stick) butter
  • 1 cup finely chopped onion
  • 1/4 cup dry white wine
  • 3 tablespoons ruby Port
  • 12 1/3-inch-thick diagonal baguette slices

Adviced equipments

  • Chef Knife: A versatile kitchen knife essential for cutting meats, vegetables, and fruits with precision.
  • Cutting Board: Provides a stable surface to safely cut ingredients without damaging countertops.
  • Mixing Bowl: Useful for mixing ingredients together during the preparation of sauces or marinades.
  • Measuring Cups and Spoons: Essential for accurate measurement of dry and liquid ingredients to ensure recipe success.
  • Food Processor (optional): Can be used for finely chopping vegetables, such as pickles, for a quicker preparation.
  • Skillet (Frying Pan): Ideal for pan-frying the chicken livers and crostini to achieve a golden crust.
  • Saucepan: Useful for simmering sauces or boiling ingredients as per recipe instructions.
  • Whisk (optional): For whipping up egg mixtures, dressings, or making emulsified sauces.
  • Pickling Pot: Necessary if you’re planning to pickle eggs from scratch following a similar recipe.
  • Serving Platter: An attractive way to present the finished crostini and accompanying items.
  • Garnishing Tools (optional): Tweezers, spatulas, or small tongs can be helpful for garnishing dishes neatly if desired.
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Chicken Liver Crostini with Pickled Eggs

Chicken Liver Crostini with Pickled Eggs

amanda

Equipment

  • - Chef Knife: A versatile kitchen knife essential for cutting meats, vegetables, and fruits with precision.

  • - Cutting Board: Provides a stable surface to safely cut ingredients without damaging countertops.

  • - Mixing Bowl: Useful for mixing ingredients together during the preparation of sauces or marinades.

  • - Measuring Cups and Spoons: Essential for accurate measurement of dry and liquid ingredients to ensure recipe success.

  • - Food Processor (optional): Can be used for finely chopping vegetables, such as pickles, for a quicker preparation.

  • - Skillet (Frying Pan): Ideal for pan-frying the chicken livers and crostini to achieve a golden crust.

  • - Saucepan: Useful for simmering sauces or boiling ingredients as per recipe instructions.

  • - Whisk (optional): For whipping up egg mixtures, dressings, or making emulsified sauces.

  • - Pickling Pot: Necessary if you're planning to pickle eggs from scratch following a similar recipe.

  • - Serving Platter: An attractive way to present the finished crostini and accompanying items.

  • - Garnishing Tools (optional): Tweezers, spatulas, or small tongs can be helpful for garnishing dishes neatly if desired.

Ingredients

  • 1 1/2 cups red wine vinegar

  • 1/2 cup water

  • 2 large shallots, sliced into rounds

  • 4 fresh thyme sprigs

  • 4 whole cloves

  • 1 bay leaf

  • 1 tablespoon salt

  • 1 1/2 teaspoons sugar

  • 6 hard-boiled eggs, peeled

  • 1/2 cup olive oil plus additional for brushing bread

  • 4 fresh thyme sprigs plus 1 1/2 tablespoons chopped fresh thyme

  • 4 garlic cloves; 3 peeled, 1 minced

  • 2 bay leaves

  • 1/2 teaspoon salt

  • 1 chicken heart and 1 chicken gizzard, trimmed

  • 6 ounces chicken livers, deveined

  • 2 tablespoons (1/4 stick) butter

  • 1 cup finely chopped onion

  • 1/4 cup dry white wine

  • 3 tablespoons ruby Port

  • 12 1/3-inch-thick diagonal baguette slices

Instructions

1

Instruction 1

Combine vinegar, 1/2 cup water, shallots, thyme sprigs, cloves, bay leaf, salt, and sugar in medium saucepan; bring to boil. Reduce heat to medium-low and simmer pickling mixture 15 minutes to allow flavors to blend. Remove mixture from heat and cool to room temperature.
2

Instruction 2

Pierce hard-boiled eggs all over with thin skewer or fork to depth of 1/2 inch. Place eggs in 1-quart glass jar or medium bowl. Pour pickling mixture over eggs; cover and refrigerate overnight. DO AHEAD: Can be made 2 days ahead. Keep chilled.
3

Instruction 3

Combine 1/2 cup olive oil, thyme sprigs, peeled garlic cloves, 1 bay leaf, and 1/2 teaspoon salt in medium skillet; heat over medium-low heat. Add chicken heart and gizzard to skillet and cook gently until tender, turning occasionally, about 30 minutes (do not allow oil mixture to boil). Transfer heart and gizzard to cutting board and cool completely, then chop finely. Reserve skillet with oil mixture.
4

Instruction 4

Add chicken livers to oil mixture in same skillet and cook gently over medium heat until brown on outside but still pink in center, about 10 minutes. Transfer chicken livers and garlic cloves from skillet to cutting board and cool, then chop finely.
5

Instruction 5

Discard thyme sprigs and all but 2 tablespoons oil from skillet. Add butter, onion, 1 tablespoon chopped thyme, minced garlic, and remaining bay leaf to same skillet; sauté over medium heat until onion is soft, about 10 minutes. Add wine and Port and cook until almost evaporated, about 2 minutes. Add chopped gizzards and chicken livers and simmer 1 minute. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool slightly. Cover and chill. Rewarm over medium heat just until warm before using.
6

Instruction 6

Preheat oven to 400°F. Arrange baguette slices in single layer on baking sheet; brush tops lightly with olive oil. Toast in oven until pale golden, about 12 minutes. Cool. DO AHEAD: Baguette toasts can be made 4 hours ahead. Let stand at room temperature.
7

Instruction 7

Divide chicken liver mixture among crostini. Slice 2 to 3 pickled eggs into rounds. Top liver mixture on each baguette with 1 egg round and a few shallot rounds from pickling liquid. Sprinkle lightly with remaining 1/2 tablespoon chopped fresh thyme and serve.
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