Eating Nose to Tail


 
Chicken liver are an ingredient that I love.  They're simple to prepare, always taste a tad decadent but are cheap and gentle on the wallet.  If I weren't concerned for my cholesterol I would eat chicken liver everyday.
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Chicken liver toast.
This was my afternoon snack, chicken livers and onions sauteed with butter, then hit with port and reduced until the livers were just cooked but still creamy.  Run through the robot coupe, then a fine mesh strainer and seasoned with salt and pepper.  Spread on toast, top with parsley and more cracked pepper. 

Simple, clean and delicious.