hi how are you chef Jason Tillman here at Triomphe restaurant in the Iroquois hotel 49 West 44th Street between 5th and 6th Avenue today we're going to be playing with some liver I think chicken livers are one of the most underrated ingredients in the kitchen but also one of the most tasty ingredients in the kitchen okay so what we're going to do for our crispy chicken livers the first step we're going to do is we're going to take our chicken livers if you can see them you got to look at these chicken livers you see how they're nice and vibrant they look very fresh they smell clean and fresh we're going to add a little bit of salt just like that a little bit of salt and a little bit of pepper I'm going to mix them together now you don't if you don't like flour you don't have to use flour but we use a little bit of Wonder flour which is a refined white flour and it helps give them a little bit of texture a little bit of crispness so when we put them in that hat of that hot pan they're going to get a nice little crispy outside keep them nice and tender and moist in the middle okay you see how this pan is smoking you got the smoke coming up very important that you have a hot pan because if you don't have a hot pan you're not going to really get that crispy skin on your I mean that crispy crust on your livers that we're looking for all right they're just going to instead of getting crispy they're going to kind of steam okay see how it's nice starting to get a nice little golden brown on the outside I'm going to turn our heat down just a little bit right now and I like to cover them because liver has quite a bit of liquid inside of it and as that liver gets really really hot some of that moisture in there starts to pop sometimes I cover okay so you see how they're starting to get some nice color on them we're going to go ahead and flip nice golden brown little crispness on them and that's what we want that's nice okay we're going to go ahead and cook those for about a minute a minute and a half so then our next step at this point is we're going to add our caramelized onions okay caramelized onions just simple simple onions a little butter and a little bit of oil until they're nice and caramelized okay our next step was going to go ahead and add a little bit of cream sherry and what happens when you're using alcohol or wine you always want to pull that off the heat I used about a quarter of a cup just like that look at that looks so nice so yummy our next step is we're going to add a little bit of chicken stock and if you can see I don't really have I'm gonna say a half a cup of chicken stock and at this point we're gonna go ahead and cook that down a little bit you can at this point you can put it in the oven if you want you can keep it right here on the stove I cover it so it cooks a little bit faster in the restaurant we kind of want them to come up pretty quick okay beautiful we're going to add a little bit of salt and pepper at this stage all right look at that looks nice and we're also going to add a little bit of butter we have this chicken livers that have been cooking we're going to add some fresh chopped chives see that nice color okay and we're going to go ahead and plate them okay and what we have is that nice piece of garlic country bread if you don't have country bread this is a French baguette you can use ciabatta you can use roll you can use actually whatever your family likes it's really kind of up to you and we put the chicken livers down all right look at that that's so nice put another little piece of bread on top just like that we use a little bit of basil oil kind of gives a little freshness to it brings out a lot of flavor and there you have our chicken livers thank you very much for joining me today in my kitchen Jason Tillman executive chef triumph restaurant here in the Iroquois hotel we'll see you soon you