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If you're a fan of pâtés and terrines, the chicken liver is a must ... who handed down the recipe. God gave the pig fifteen of 'em, but sometimes you only want one. Russell's Smokehouse is ...
Stir in the pine nuts and currants and cook for 2 minutes. Add the allspice, basil and the chicken livers and brown lightly. Season with salt and freshly ground black pepper and add the fresh herbs.
Why is liver fine (and some like only foie gras but won't eat veal or chicken liver) but heart is not? Some are OK with sweetbreads but horrified at the thought of eating lung or kidney.