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Photo: Mark Shaw
 I was prepping a really nice organic free-range chicken for roasting at home one evening, and when I reached into the cavity to remove what I assumed would be an wet paper sack of undesirable innards, I pulled out a perfectly smooth, shiny, very fresh liver. It was beautiful. I had to cook it.

Some of the best recipes are created accidentally, and this one is no exception. I was prepping a really nice organic free-range chicken for roasting at home one evening, and when I reached into the cavity to remove what I assumed would be an wet paper sack of undesirable innards, I pulled out a perfectly smooth, shiny, very fresh liver. It was beautiful. I had to cook it. No, I had to bread it and fry it and eat it all by myself. Then I saw the brussels sprouts I was also planning to roast and put two and two together—brussels sprouts with fried chicken livers

These flavors in these brussels sprouts are spectacularly balanced: crisp, sweet and tangy from the sugar and red wine vinegar, with the subtle funk of just a little poultry offal. Use the absolute freshest chicken livers you can find, it makes all the difference.