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Chicken Livers

A dish of sautéed chicken livers with salt pork, flour, stock, and mushrooms, served on toast or pastry.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Chicken and pork match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 5,417 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Chicken Livers

Ingredients

Directions

Prepare and cook

  1. Chop the chicken livers.

  2. Sauté them in the salt pork.

  3. Add the flour, chicken stock, and mushrooms.

  4. Cook for five minutes.

  5. Season to taste.

Serve

  1. Serve in Fontage cups, patty shells, on squares of buttered toast, or on diamond-shaped pastry.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Chicken + porktop 2% of all pairs
    Smell alikestrong
    Cooked together5,417 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  2. Chicken + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together4,172 recipes

    Shared aroma: 1-butyl acetate (fruity, banana).

  3. Pork + mushroomtop 8% of all pairs
    Smell alikemoderate
    Cooked together3,875 recipes

    Shared aroma: 2-methoxy-4-propylphenol (allspice, anise).

  4. Liver + porktop 9% of all pairs
    Smell alikemoderate
    Cooked together1,606 recipes

    Shared aroma: 1-nonanal (fatty, waxy).

  5. Liver + mushroomtop 16% of all pairs
    Smell alikemoderate
    Cooked together572 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Chicken livers
Provide the main meaty body and rich flavor of the dish.
Salt pork
Adds fat and savory flavor for sautéing the livers.
Flour
Thickens the cooking liquid into a sauce.
Chicken stock
Supplies the liquid that becomes the sauce and carries flavor.
Mushrooms
Add earthy flavor and a tender, moist texture.

The step that matters

Cook for five minutes. Livers cook quickly and can turn dry and grainy if overcooked. Keep the time short so they stay tender and pink inside, while the flour has enough heat to thicken the sauce.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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