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
o taste.
For the Sauteed Chicken Breasts:
Generously season the
Heat chicken fat or vegetable oil in
Wash and trim chicken livers; cut each in half.
hey are incorporated with the liver.
Add the onions and
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
Marinate chicken meat and livers for 30 minutes.
Saute onions, chicken meat and livers.
Cook for 5 minutes and season with salt and pepper.
Add tomato sauce and simmer for 5 minutes.
Set aside.
Heat 4 tbsp margarine over moderate flame.
Add cooked rice and stir with wooden spoon.
Pour stock and cook for 15 minutes stirring occasionally to prevent sticking.
Add sauteed chicken mixture, cheese and bell peppers.
Mix thoroughly.
Serve hot.
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
Chicken:
1.\tPut flour, seasoned
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.
Rinse chicken livers and drain well.
epper, to taste.
Saute chicken livers in 2 Tablespoons butter
Clean the chicken livers by rinsing well, cutting