Most good chickens come with the liver inside. Some day when you have time, try making a little chicken liver pate. If you have a blender, it will save you having to force the cooked liver through a sieve. This is the Ballymaloe House recipe, I like it best slightly chilled on warm crispy bread.
- A little melted butter.
- Fry the chicken liver in some of the butter.
- Rub through a sieve.
- Boil and scrape out the pan with brandy.
- Mix with the livers, beat in the remaining butter, garlic and thyme.
- Season carefully.
- Put into small pots and run melted butter over the top.