Chicken Liver Confit

Place chicken livers in a bowl and add milk to cover. Cover bowl with plastic wrap and refrigerate overnight.

The next day, drain livers and pat dry with paper towels. Season with salt. Clarify butter by melting it over low heat in small saucepan, then skimming off top foam and pouring clear golden fat through a fine mesh strainer into a container. Discard milk solids in bottom of pan.

Transfer clear fat to a saucepan that will hold livers in a single layer, then add livers. They should be covered with butter. Place over medium heat until butter bubbles vigorously, a minute or so.

Transfer butter and livers to a container and add thyme. Cover container and set aside until butter has cooled to room temperature. Refrigerate again, at least 24 hours.

To serve, remove livers from fat and spread on toast. Sprinkle with some sea salt and, if desired, freshly ground black pepper.

Alternatively, the livers can be served directly from the container, with surface fat scraped off, or they can be placed alongside a salad as a first course.