Citrus Marmalade Glazed Chicken Livers With Roasted Potatoes And Crispy Brussels Sprouts Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Season drumsticks with salt and pepper and place in an oven-proof dish.
• Bake in the preheated oven for 20 minutes.
• Combine orange marmalade, Dijon mustard, barbeque sauce, sambal oelek, and soy sauce in a small bowl.
• Remove dish from oven and brush chicken with marmalade mixture. Return to the oven and bake an additional 10 minutes.
• Remove dish again, turn chicken over, brush with marmalade mixture, and continue baking until chicken is no longer pink at the bone and the juices run clear, about 10 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Remove dish from oven and baste chicken with remaining marmalade mixture. Preheat the oven's broiler. Return to the oven and broil until chicken starts to blacken and blister, 3 to 5 minutes.

Steps:

• Bring a large pot of salted water to a boil. Add the potatoes and cook until tender, about 15 minutes, adding the red onions during the last 4 minutes of cooking. Remove with a slotted spoon; blot dry with paper towels.
• Prepare a large bowl of ice water. Return the pot of water to a boil; add the Brussels sprouts and cook until tender, 6 to 7 minutes. Drain and immediately transfer to the ice water. Stir a few times until cooled, then drain the Brussels sprouts; blot dry with paper towels. (The vegetables can be prepared to this point up to 2 hours ahead; cover and refrigerate.)
• Melt the butter in a large skillet over medium heat. Add the thyme, vinegar and honey and bring to a simmer. Add the vegetables and toss until glazed and heated through, about 3 minutes, adding a few tablespoons of water if necessary. Season with salt and pepper and toss with the parsley.

Steps:

• Rinse the livers and pat dry with a kitchen towel. Clean the livers, by trimming and discarding any visible fat, green parts, or membrane. Set the livers aside.
• In a large saute pan, over medium heat, heat 2 tablespoons of the chicken fat and add the onions. Cook, stirring occasionally, until golden brown, about 10 to 12 minutes. Transfer the onions to a plate with a slotted spoon. Wipe out the pan.
• Spread the livers out in a single layer on a sheet pan and season with the salt and pepper. Raise the heat to high, add 2 tablespoons of the fat to the pan and when the fat begins to shimmer, lay the livers in the pan in a single layer. Working in batches, cook the livers turning each over once, until browned, about 2 to 2 1/2 minutes per side. Transfer the livers to the plate with the onions. Repeat with 2 tablespoons fat and remaining livers. Cool.
• Coarsely chop the livers with a knife (don't be tempted to use a food processor). In a medium bowl, gently combine the livers with the eggs, onions, and remaining 2 tablespoons fat. Season with salt and pepper to taste. Refrigerate for 2 hours before serving. Serve with toast and cornichons if desired.
• Serving suggestion: Toasted rye or pumpernickel bread and cornichons .
• In a small saucepan combine the chicken fat or skin, thyme, garlic, and water. Bring the mixture to a simmer over medium-low to medium heat. Cook until the fat has rendered (liquefied) and the skin becomes crispy, about 35 to 45 minutes. (Adjust the heat, as needed, to keep the skin from browning too quickly.) Set the chicken fat aside to cool slightly. Strain into a small bowl. If desired reserve the crispy skin. Refrigerate, covered, for up to one week.
• Yields: about 1/2 cup

Steps:

• Put a small plate into the freezer for testing the jam later. Scrub and dry the citrus. With a vegetable peeler, strip the zest (the outermost layer of the rind) from 1 orange, 2 blood oranges, and 2 Meyer lemons. Slice the strips into thin matchsticks about 1/16th inch in width. Add the strips to a small pot and cover with cold water. Over high heat, bring the pot to a boil and boil for 30 seconds. Drain the strips, rinse with cold water, and set aside.
• Cut both ends of each fruit. Using the side of your knife, remove the white pith and peel of each fruit. Discard the peels. Cut the fruit into quarters, removing any seeds or hard, pithy centers. Chop each fruit into roughly 1-to-2-inch pieces, saving all of the juice that drips onto the cutting board.
• Measure the fruit and any remaining juice (you should have about 6 cups.) Transfer to a medium heavy-bottomed pot. Add 6 cups water to the pot with the fruit and bring the mixture to a boil over high heat.
• When the mixture comes to a boil, lower the heat to medium. Cook fruit syrup, uncovered, for 1 hour, or until it has reduced by half. Periodically skim off white foam that accumulates at the top, and stir occasionally.
• Add the blanched zest and the sugar to the pot. Stir to combine, increase the heat to high, and bring the mixture to a boil. Reduce the heat to medium, and cook, about 10 minutes. The mixture should be at a bubbling simmer. After 10 minutes begin to stir the marmalade constantly. Cook for about 20 minutes more.
• The marmalade is ready when it is thick enough that a spoon leaves a trail at the bottom of the pan.
• Remove the plate from the freezer. Test the marmalade by placing a spoonful of it on the plate. It should thicken promptly. Prepare an ice water bath.
• Carefully pour marmalade into a medium bowl, scraping any bits with a spatula. Set the bowl into an ice water bath. Let cool slightly, stirring, about 5 minutes. Cover surface with plastic wrap and let cool completely. Store in airtight containers in the refrigerator for up to 2 weeks.