In the spirit of holistic recycling and zero waste, we conjure up a tasty little starter from offal or chicken liver. We serve the roasted chicken liver still warm on toasted bread, gladly also on farmhouse bread.
Gebratene Hühnerleber
© Alexandra Gorsche
© Alexandra Gorsche
Roasted chicken liver
Ingredients
chicken liver from pasture-raised chicken
1 red onion
cranberry jam or grape jelly
olive oil
thyme
salt
pepper
Preparation
- Finely chop onion and fry in olive oil.
- Cut chicken liver into small pieces.
- Heat oil and sauté onion until translucent.
- Add chicken liver and fry lightly.
- Season with thyme, salt & pepper.
- Arrange on freshly toasted bread and serve warm.
- Serve with cranberry jam or grape jelly.