Chicken livers & crisp chicken skin crostini

Chicken livers & crisp chicken skin crostini

From
Posh Toast
Makes
12 crostini
Prep
35 mins

There’s something very pleasing about making something so elegant out of the bits of a chicken that most people throw away. Crisp chicken skin is dangerously addictive.

Ingredients

Quantity Ingredient
4 chicken breasts, skin
12 slices ciabatta or sourdough bread
1 garlic clove, halved
100g pancetta cubes
1 shallot, finely diced
large knob butter
250g trimmed chicken livers, rinsed, patted dry and chopped into bite-sized pieces
2 tablespoons madeira
3 thyme sprigs, leaves picked, plus extra to serve
splash sherry vinegar
freshly ground black pepper

Method

  1. Preheat the oven to 180°C fan. Place the chicken skin between two pieces of baking parchment. Pop on a baking tray and place a heavy roasting tray on top to press the skin down. Roast for about 15 minutes, or until very crisp. Set the skin aside to cool. Reserve the fat released from the chicken skin during cooking and use it to brush one side of the bread slices and place on a baking tray. Bake for 6 – 8 minutes until golden brown. Lightly rub each slice with the cut side of the garlic halves.
  2. Tip the pancetta into a frying pan and set over a high heat. Cook for 1 minute, then add the shallot and cook for a further 3 – 4 minutes, until the pancetta is crisp and the shallot has softened.
  3. Throw the butter into the pan with the shallots and once foaming add the chicken livers. Fry, stirring, for 3 – 4 minutes, until the livers are browned on the outside but pink in the middle. Splash in the Madeira and let it bubble until reduced by half. Stir through the thyme, vinegar and some black pepper, then pile onto the toast slices and drizzle over some of the cooking juices. Snap the chicken skin over the top, then scatter over a few thyme leaves.
Tags:
toast
bread
snacks
lunch
breakfast
dinner
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