Pan-Roasted Chicken Livers with Thyme and Schmaltz

Name: Pan-Roasted Chicken Livers with Thyme and Schmaltz
Yield: serves 4 as part of a larger meal
Ingredients: 1 pound chicken livers, trimmed and patted dry just before cooking; 1 teaspoon kosher salt; 3 tablespoons chicken fat (olive oil may be substituted, but keep the heat lower—below the smoking point); Handful of fresh thyme leaves; Flaky sea salt, such as Maldon; Freshly ground black pepper

December 9, 2011

A jar of rendered golden chicken fat, or schmaltz, is a faithful friend in the kitchen—tossed with noodles and toasted bread crumbs, added to dumplings in chicken broth, or smeared on flatbread with herbs before baking. These livers are a good companion to a hearty vegetable dish like the Warm Mushroom Salad (page 198).

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