No clues from me… Leave your guess in the comments!
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25 responses to “Can You Guess What This Is?”
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Truffle?
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foie gras?
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the liver of something really small … quail’s liver??
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chicken heart?
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A fried vertebra?
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My guess is chicken liver. Quail liver works too. It does seem itty bitty.
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Ditto on the liver guess, def some sort of small fowl.
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A chicken liver sauteed in butter.
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I am definitely getting a liver feeling.
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an ice cream sundae?
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Chicken liver or gizzard?
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it looks like a chicken liver to me.
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Bone marrow?
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An appetizer I hope.
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Truffle?
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Ha! Claudia wins!
Just kidding, it’s a roasted chicken liver, so many of you are right. We roasted a chicken on Sunday, using Jacques Pepin’s method (to be found both in Chez Jacques or in Julia & Jacques): you put the bird, simply salted and peppered, nothing else, in a roasting pan on its side in a 425 degree oven and roast it for 20 minutes, then flip it to the other side, roast it for 25 minutes, then flip it on its back, breast-side up, for the final 15 minutes. A few minutes before the bird is done, slip the liver, salted and peppered, into the baking pan. When you take the bird out of the oven, let it sit for a bit before carving. Slice yourself a small piece of country bread, dip it in the pan juices and lay the liver on top. It’ll be all warm and salty and crusty and savory and juicy – goodness, the best part of the meal.LikeLike
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Is it foie? I can’t tell if it’s chicken liver or foie gras though.
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hi there, long time reader first time commenter
🙂
i LOVE chicken liver and foie and every liver i’ve ever had!
i just wanted to give you some mad props and let you know that i started a new blog called http://barredowl.wordpress.com
where i will be posting about food and birds and restaurants and other fun stuff!
I put you on my blogroll because i’m a huge fan!
peace,
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mushroom?
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Jacques Pepin’s technique is the way I always roast chicken (I actually start it on the stove before putting it in the oven). Never tried the chicken liver trick, though! Sounds good.
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I can tell you for certain that I am never ever going to eat that liver. Ever. You can invite me to dinner and you won’t have to worry about me joining the fight for the organ meats. Ever.
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Sounds a lot like James Beard’s roast chicken method, too. Yum.
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Chicken heart
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Jaxon – never? Ever? Really? 🙂 Ben feels the same way you do. It’s good because, you know, there’s only one liver…
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Aw man, I was so wrong. I was confident it was a roast jerusalem artichoke.
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