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Add a photoSimple, few ingredients .... the best I've ever eaten.
When serving to guests, have the recipe on hand. You
will be asked to share it.
Ingredients
- 1 lb chicken livers
- 3 Tlb brandy
- 3 Tlb minced shallots
- 3/4 tsp rubbed sage
- 8 Tlb soft butter (salted is fine)
- Kosher salt
- White pepper
Directions
- Gently rinse the livers in cold water and drain well. Marinate in brandy for 3-4 hours, drain off marinade but save liquid for later
- use. Saute shallots in 2 Tlb of butter until soft and transparent.
- Add livers and continue to saute on low heat until no longer pink inside. Add brandy and sage, simmering slowly until liquid is reduced by half. Cool to room temperature. Combine liver mixture and remaining butter in food processer and pulse until smooth, adding kosher salt and white pepper to taste. Remove to suitable container, cover tightly with plastic wrap and chill for several hours...best if left to "season" overnight. Serve with crackers and a good wine of your choice.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 454g | |
| Calories 528 | |
| Calories from Fat 198 | 38% |
| Total Fat 21.97g | 27% |
| Saturated Fat 7.11g | 28% |
| Trans Fat 0.32g | |
| Cholesterol 1565mg | 522% |
| Sodium 322mg | 13% |
| Potassium 1049mg | 30% |
| Total Carbs 0.32g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.01g | 0% |
| Protein 76.8g | 123% |
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