If you asked me if I’d like Chicken Liver Pate, I’d say no way. However, I made it using a fresh chicken liver from the poultry harvest using this recipe. Night after night, I found myself sneaking out of bed for a midnight snack of this stuff, right up until the jar was gone. Give it a try, you can halve or quarter the recipe but will need a good bottle of Madeira or Port to make it. Chicken livers aren’t just for giblet gravy anymore!
This is a great cold weather comfort dish. You could choose to make this with boneless chicken which would make serving easier, but I chose to use the full chicken to get the extra flavor from cooking with the bone in chicken.
This roast is an Anderson family favorite. It calls for five spice powder (I don’t recommend omitting), which the Asian markets carry for 89 cents as of the time of this writing. While you’re there, grab some hoisin, fresh ginger and soy sauce, and give this one a try. It’a a great way to enjoy those larger tougher (and less expensive) cuts of pork (such as Boston Butt), plus it makes lots and the leftovers are great! Serve with peas, bok choy, slivered apples, or whatever similar fresh side is in season.
