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Marco Canora

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Chicken-Liver Crostini

This is a simple, classic Florentine chicken-liver pâté, which can be prepared in a coarse or smooth style. To make the rustic recipe here more elegant, Marco Canora suggests processing the cooked livers until very smooth, spreading the pâté in ramekins and topping it with a layer of chicken fat.

Plus: F&W’s Chicken Cooking Guide

Go To Chicken-Liver Crostini