Chicken Liver & Anchovy Savory
Submitted by Lonestargal
Sautéed chicken livers chopped with anchovy fillets, spread on buttered toast, topped with Parmesan and breadcrumbs, then broiled golden. A bold British-style savory that packs serious umami.
YIELD
3 servingsPREP
10 minCOOK
10 minREADY
20 minThis is old-school British cooking at its most unapologetic: rich, briny, and intensely savory.
Chicken livers sauté in butter until just cooked, then get chopped together with anchovy fillets and black pepper into a rough, spreadable mixture. A splash of stock loosens things up and adds another layer of depth.
Pile it onto buttered toast, scatter breadcrumbs and grated Parmesan on top, and flash it under the broiler until bubbly and golden.
Ready in 20 minutes flat, this makes a stunning appetizer or a proper savory course to close a dinner party the traditional way.
Pro Tips
- Don’t overcook the chicken livers; they should still be slightly pink in the center for the creamiest, most flavorful spread
- The anchovy melts into the mixture and adds deep umami without tasting fishy; trust the process
- Use a sturdy, thick-sliced bread that can hold up to the topping without getting soggy
- A minute under the broiler is all you need; watch it closely so the Parmesan browns without burning
Ingredients
Directions
Melt butter in skillet.
Sauté chicken livers, chop the livers with pepper and anchovy fillets until well blended.
Return mixture to skillet and add stock.
Cook over medium heat 5 minutes, stirring frequently. Place mixture on toast.
Sprinkle bread crumbs and cheese. Place under broiler for 1 minute to brown.
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