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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From Eat Fat, Lose Fat by Mary Enig and Sally Fallon Always try to incorporate organ meats into your diet once or twice a week. Ingredients:
2 tablespoons butter |
2 tablespoons olive oil |
1 lb chicken liver, preferably organic |
1/4 cup brandy or 1/4 cup cognac or 1/4 cup orange juice |
1 cup chicken stock or 1 cup beef stock |
1/2 teaspoon dry mustard |
1/2 teaspoon dried rosemary |
1 teaspoon dried green peppercorn, crushed |
2 garlic cloves, crushed |
4 tablespoons butter, softened |
sea salt |
Directions:
1. Warm butter and oil in a large saucepan over medium heat.
2. Add chicken livers and saute until brown, about 10 minutes.
3. Add brandy, stock, mustard, rosemary, green peppercorns, and garlic.
4. Bring to a boil and boil vigorously until most of liquid has evaporated.
5. Transfer to a food processor along with softened butter and process until smooth.
6. Season with salt.
7. Transfer to small dish and refrigerate.
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