SHOPPING LIST: Cooking Skills: Chicken 2, Chapter 7 (Livers, Skin and Giblets)

Fresh chicken livers (about 300 g), a whole chicken with giblets or separate necks and hearts, butter, onions, garlic, thyme, lemons, double cream, bread or good toast, parsley, plain flour, unsalted chicken stock, root vegetables for the stock, a few chicken thighs with skin on, flaked sea salt and a jar for the schmaltz.

Chicken livers on toast (2 portions)
[ ] 250 g chicken livers, trimmed
[ ] 30 g butter
[ ] 1 small onion, finely sliced
[ ] 1 garlic clove, crushed
[ ] 1 tsp fresh thyme leaves
[ ] 1 tbsp lemon juice
[ ] 2 thick slices of bread, toasted
[ ] 1 tbsp chopped parsley

A smooth chicken liver pâté (alcohol-free) (6 portions)
[ ] 300 g chicken livers, trimmed
[ ] 100 g butter, softened
[ ] 1 small onion, finely chopped
[ ] 2 garlic cloves
[ ] 1 tsp thyme leaves
[ ] 2 tbsp double cream
[ ] 1 tbsp lemon juice
[ ] 30 g clarified butter or melted butter, to seal

Crackling and schmaltz (4 portions)
[ ] 300 g raw chicken skin and fat
[ ] 1 pinch flaked sea salt
[ ] 1 tsp smoked paprika, optional

A roast with giblet gravy (4 portions)
[ ] 1.6 kg whole chicken with giblets, if supplied
[ ] 1 onion, halved
[ ] 1 carrot, chopped
[ ] 1 celery stick
[ ] 1 bay leaf
[ ] 1 litre water
[ ] 2 tbsp plain flour
[ ] 1 tbsp butter

For the experiments
[ ] A jar for the schmaltz
[ ] A fine sieve
[ ] Ramekins