In a separate saucepan, heat half the vegetable oil and add the reserved chicken liver trimmings. Make sure all the pieces are spread out ever the pan, so they all touch the bottom. Leave en a high heat for about 2 minutes — the pieces should stick to the base of the pan, so gently scrape them off with a spatula and flip them ever. Let them stick to the pan again, then scrape them off again, so they won't burn. Turn down the heat and squash the pieces in the pan until you have a paste. Add the shallot, toss for another couple of minutes, then turn up the heat, add 2 tablespoons of brandy and carefully flame.