il to fully cover a chicken liver. Approximately 1 1/2 inch
Line a bread loaf pan with plastic wrap. line bottom of pan with cracked pistachios.
Fry Chicken Liver with Shallots and Thyme in 1/2 stick of butter until almost cooked. Add in Garlic. Cook until Liver is no longer pink. Remove from heat. Add Cognac/Brandy and let cook down. Add Nutmeg and 1 cube soft butter. Let butter melt down a bit. Add mixture to food processor and puree until smooth. Mix in a handful of whole, cracked pistachios. Add to loaf pan, cover and refrigerate until firm. Serve on top of toasted Crostini.
a boil, add the chicken livers, immediately remove from
Drop chicken liver in boiling water to which 1 teaspoon salt has been added and allow to stay only until they are firm.
Drain livers.
Wrap each liver with a slice of bacon and secure with a cocktail pick.
Fry in hot fat until bacon is crisp.
Drop into colander lined with paper towel to absorb excess.
Serve hot.
utter has melted add the chicken liver and a pinch of salt
Put the chicken liver, shallots, salt and pepper in
Heat chicken fat or vegetable oil in
hen the vegetables.
Return liver to broth along with the
Wash and trim chicken livers; cut each in half.
ou go on with the recipe.
Melt 2 tablespoons of
hey are incorporated with the liver.
Add the onions and
Saute chicken livers and onions in melted margarine until livers are cooked through and onions are soft. Season with salt and pepper. While cooking livers, hard-boil two eggs.
Pour liver/onion/margarine mixture into blender. Add wine and two hard-cooked eggs, discarding yolks, into blender. Blend until smoothe. Place in serving dish and chill at least an hour. Mixture will be very creamy.
Recipe can be doubled, but do not double salt and pepper. Preparation time does not include chilling time.
wrap a piece of liver, along with a slice of water chestnut in a slice of bacon.
Secure with tooth pick.
Do this until ingredients are used up.
Put under broiler and broil until bacon is browned but still pliable or until desired doneness of bacon.
The liver cooks very quickly, so basically it's the bacon that you are waiting for, to be sure it is cooked.
The yield depends on how many livers and chestnuts you have.
Clean the chicken livers carefully, cutting away any
Soften gelatin in 1/2 cup beef broth.
Bring remaining broth to boil, pour over gelatin and stir until dissolved.
Add sherry and chill until mixture reaches consistency of egg white.
Spread bread rounds with 1 tablespoon chicken-liver spread and put on rack over baking sheet.
Top each with mushroom slice and a pimiento strip.
Spoon gelatin carefully over each, making sure surface is completely coated (any gelatin remaining in pan can be scraped up, melted and reused.)
Chill until set.
Makes 2 dozen, about 32 calories each.
Heat oil and butter in a large frying pan over low heat. Saute onion and sage for 5 mins, until onion is soft. Increase heat to high. Add chicken livers, anchovies and capers. Cook for 3-4 mins, until chicken livers start to brown. Add white wine and brandy. Simmer for 5 mins, until liquid evaporates. Add stock and simmer for 4 mins. Let cool slightly.
Transfer to a food processor and process briefly.
Spread chicken liver mousse over toasts. Arrange on a serving platter and garnish with parsley and extra capers. Serve.
owl until smooth; beat in liver mixture 1 tablespoon at a
Rinse and drain chicken livers; place livers, butter, onions,
Cook onion and garlic in 1 tbsp of the butter until soft.
Add chicken livers, herbs, salt and pepper and cook until livers are pink inside.
Add brandy, cream and the rest of the butter; puree until smooth in a food processor.
Transfer to terrine, cover and chill.
Serve with crostini and crackers.
edium size saucepan, add water, chicken livers, sliced onion and bring