Poultry

Liver

Chicken livers are soft, mineral-rich offal for mousses, pâté, and flash frying with onions. Fresher and milder than many larger livers when bright and glossy. Green or strong-smelling pieces should be discarded. Trim connective bits, soak briefly in milk if desired, and cook quickly to a rosy centre for sauté, or cook through for smooth pâté farce. Pair with sweet onions, brandy, or sharp vinaigrette. Overcooking chalks them. Freeze only top quality.