leFarm's Whipped Chicken Livers w/ Shallot Jam Recipe

Bill Taibe

What would Thanksgiving be without a little offal and who gives better offal than LeFarm's Bill Taibe? I mean really...the man knows his organ meats. LeFarm will be offering this recipe for Whipped Chicken Livers with Shallot Jam for pickup at leFarm (203.557.3701), but if you want to make it yourself at home, here's how:

At a loss for where to find some great tasting chicken livers? Try the new Craft Butchery in the Saugatuck area of Westport. 


Bill Taibe, leFarm Restaurant, Westport

Yields-Serves 4 to 6


1 cup raisins

1 cup red wine

1 cup (2 sticks) unsalted butter, cut into small pieces

3 shallots, sliced

4 cups chicken livers, rinsed and patted dry

Coarse salt and freshly ground pepper

1 cup red-wine vinegar

1 cup balsamic vinegar

2 tablespoons saba

Toasted bread, preferably walnut-olive bread, for serving

Shallot Jam

Sea salt


Place raisins in a medium heatproof bowl. Place red wine in a small saucepan and bring to a boil over high heat. Pour wine over raisins; cover bowl with plastic wrap and let stand until raisins are plump, at least 2 hours. Drain.

Heat 2 tablespoons butter in a large skillet over high heat until melted. Add shallots and reduce heat to medium-high. Cook, stirring, until shallots are caramelized, 2 to 3 minutes. Remove shallots from skillet and set aside.

Increase heat to high and add 2 tablespoons butter. Add chicken livers and season with salt and pepper; cook until lightly browned, 2 to 3 minutes. Return shallots to skillet along with both vinegars. Cook until liquid is reduced by half. Remove from heat and let cool completely.

Transfer chicken liver mixture and cooking liquid to the bowl of a food processor. Add remaining 12 tablespoons butter and process until smooth. Add saba and pulse to combine; strain through a fine mesh sieve. Cover and transfer to refrigerator until chilled.

Serve whipped chicken liver on toasted bread with jam. 


Makes about 2 cups


2 teaspoons unsalted butter

10 shallots, sliced

2 sprigs fresh thyme

Coarse salt and freshly ground pepper

1/3 cup light-brown sugar

1/2 cup red-wine vinegar

1/2 cup balsamic vinegar

3 tablespoons vincotto


Melt butter in a large skillet over medium-high heat. Add shallots and thyme; season with salt and pepper. Cook, stirring, until shallots are golden, about 3 minutes. Add sugar and cook, stirring, until bubbling and carmelized. Add both vinegars and cook until thickened.

Stir in vincotto and remove from heat. Remove thyme sprigs and discard. 

Let cool before using.