Chopped Chicken Liver on Toast | TASTE

Heat 2 tablespoons of the olive oil in a largeskillet over high. When it’s hot, turn the heatdown to medium and add the shallots andgarlic. Cook until they’re golden brown, abouta minute. Add the madeira and port to thepan and give it a good shake, then scrape themixture into a small bowl and set aside. Rinse the pan and wipe it out well, then setit over high heat and add 1 tablespoon of theremaining olive oil. When the oil just beginsto smoke, add the chicken livers to the pan.Cook until the undersides are golden brown,1½ minutes or so. Carefully turn over the livers,sprinkle with salt, and give the pan a littleshake. Continue to cook the livers just untilthey feel bouncy, like little balloons, about30 seconds more. You want them slightlypink inside, not rare. Turn off the heat and add the shallot mixture,liquid and all, to the pan. Shake the pan, stirringand scraping it with a spoon to loosenthe crispy brown bits on the bottom, thenscrape the contents of the pan into a bowl.Let it all cool for a few minutes. Drizzle the remaining 1 tablespoon olive oilover the liver mixture and sprinkle in about1 teaspoon of salt flakes and a couple oftwists of black pepper. Use a large spoon tochop, stir, and mash the livers until some ofthe mash is creamy and some is still a littlechunky. Coarsely chop the parsley, add it tothe liver mixture, and give it all a good stir.Let it cool to room temperature. Toast or grill the bread until crispy but still abit soft in the middle. Drizzle the toasts witha little olive oil, spread on a generous amountof the liver mixture, and serve immediately.