[darkbrowneggs]

Ok not the most original recipe, but just in case you haven't tried it----
 
A few chopped shallots gently softened in butter
Add chicken liver, and gently fry off , add good teaspoon of grain mustard
Chop all together (I used magimix)
Return to pan and add a little double cream (you could put in brandy if you wanted to)
Keep nice and warm while you toast some thin (preferably organic bread - I used white)
Cut the toast into fingers and enjoy - toast doesnt need buttering as the livers are nice and creamy.
 
One chicken liver makes lots for one person.

[Bionic]

I bought chicken livers from the supermarket and made the pate recipe that was on the container. Mine had too much brandy in it though so I will probably leave it out altogether next time
Sally

[Hermit]

I save all my poultry livers over the year for one mass pate making for xmas. Never thought of using them as actual whole pieces though. Sounds yummy.
My fav meat on toast meal is haggis mixed with loads of finely chopped mushrooms fried and added to the haggis then warmed through and spread on toast. Keeps you going all day!

[Alistair]

Too much brandy?

Can that happen?

[NormandyMary]

I just ADORE chicken liver paté. Now that you've made me think about it, Im going to have to find some livers and make some pate for Xmas. I can just see all those calories!
I actually love the idea of the chicken livers on toast.What a lovely thing to have for tea sitting by the fire on a cold winters day.

[deepinthewoods]

mmmm chicken livers are so lovely, mind you so is pheasent and pigeon liver. in fact all liver. yum.

[MAK]

Childhood lunch - chopped chicken liver with the soft onion it was cooked in AND a chopped hard boiled egg - mix with pepper and if needed some cold stock- serve on toast. ahhh childhood nostalgia.