Few things are more delightful than a great chicken liver recipe. We're not talking about that huge mound of chopped stuff at the Jewish deli (which, by the way, is also very delicious) — tonight, we're going for pure class. Angelo Sosa loaned us his step-by-step for perfect, silky chicken liver mousse, and we invited risotto and deep-frying into the mix as well. The only tip we have: find very fresh livers from all-natural chickens. Those are the livers you want to be eating.
- Pan-Seared Chicken Livers With Risotto Sartù
- How To Make Chicken Liver Mousse (With Angelo Sosa)
- Brussels Sprouts with Fried Chicken Liver
Now go out, procure some organ meat and get cooking!
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