Cool and serve next day, so it will develop the flavor. Eat within 3 days. Another option is freezing or vacuum pack. Or fill in jars covered with bacon slices, so it keeps longer. Serve with toasted French Baguette
1 lb Chicken liver, cleaned, de-skinned
6 tbsp Cognac (or Brandy, Sherry cooking wine)
3 sprigs of fresh thyme
1/2 medium onion
1/3 cup Butter
Dash of Salt, Pepper
1/2 cup of sour cream and cream cheese mixture (instead of Creme fraìche)
Toasted slices of French Baguette
Remove the skin of the Chicken liver, was in cold water and dry it with paper towel. Marinate for 1 hour in Cognac
Remove the small leaves of the thyme sprigs and chop them very small. Cut the half onion in very small cubes.
Heat half of the Butter in a pan and fry the onion until glazed and turn yellow. Add the the marinated (drip of liquid) chicken liver and the thyme. Combine and fry for 10 minutes at mid temperature. Stir occasionally. Add the rest of the Marinade, turn on high to bring it to boil, then turn off immediately. Let cool for 5 minutes.
Put the whole mixture in a blender (I use my Ninja Mixer). Add the rest of the Butter and Sour creme. Spice with salt and pepper to your taste. Let cool completely in bowl. The consistency would be like baby porridge, and it will harden some to make it spreadable.
Let cool in a bowl, then fill in containers. Cool overnight and eat next day, or within 3 days.
Another option is freezing or vacuum pack, or fill in jars with a slices of bacon on top up to keep longer.
Sherry cooking wine is easily found in stores and a great substitute. Decorate with a parsley, thyme or rosemary sprig and crushed peppercorns on top.
I have been living half of my life in Germany, then US, and traveling since then. My passion is cooking, painting and glass mosaic art. I try to re-create recipes I grew up with or tasted while traveling in Europe.
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