INGREDIENTS
24 oz. (685g.) chicken livers
1 tbsp. olive oil
6 oz. (1 cup) purple chopped
onions
3 garlic cloves sliced
1 bay leaf
¼ tsp. thyme leaves
2 tbsp. whiskey
¼ cup water
1 tsp. salt
½ tsp. ground black pepper
2 sticks (8 oz.) salty butter at room temperature. (226g)
3 tbsp. melted butter
Crackers, toasted bread or sliced baguettes
METHOD
Heat a frying pan with the olive oil and sauté onions and garlic
together. Do not brown it.
Add chicken livers, bay leaf, thyme leaves, whiskey, water, salt and
black pepper. Cover and cook at slow heat, until chicken livers just loose the
pink color. Discard the bay leaf.
Drain the liquid and place the chicken liver mix in a food processor
and puree. Incorporate 2 sticks of butter a bit at the time and process it
until it is a very smooth paste.
Fill 3 ramekins with the paste leaving some space at the top. Ramekins
size, 4½”
diameter x 2” deep.
Melt 3 tbsp. butter and cover the top the chicken liver paté. Place in
refrigerator and after is cold cover with plastic wrap. You can keep it in the
refrigerator up 8 days.
Serve with crackers, toasted bread or sliced baguettes.
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