Chief Longwind Of The North
Certified/Certifiable
Foie Gras has been outlawed in many states in the U.S. But here is a recipe that attempt to recreate the rich, buttery texture, and great flavor, without force feeding any foul.
Chicken Liver Pate:
Ingredients:
1 lb. fresh chicken livers
Salt
Black pepper
1 tsp. ground Thyme
1/4 cup diced onion
1 stick salted butter
1/2 tsp. sugar
1/2 tsp. granulated garlic
Chicken broth
Place the chicken livers into a sauce pot and cover with water. Bring water to a boil, and cook for about fifteen minutes, or until the chicken livers are just done through.
Saute onion in a little butter until tender. Place into a blender. Remove the livers from the liquid and place into the same blender. Blend while adding just enough chicken broth to get the mixture moving in the blender. Add the butter. Blend until silky smooth. Empty the water from the sauce pan used to cook the livers. Remove the blended chicken lkivers from the blender and place into the sauce pan over medium heat. Add the garlic, and thyme and stir in. Let the mixure cook for five minutes. Add salt and pepper to taste, a little at a time. Cook over low heat until most of the moiture has steamed out (about five to ten minutes more). Remove the pate' from the pan and into a bowl with a tite fitting lid. Chill until cold. Serve with crackers or toast points.
Seeeeeeeya; Chief Longwind of the North
Chicken Liver Pate:
Ingredients:
1 lb. fresh chicken livers
Salt
Black pepper
1 tsp. ground Thyme
1/4 cup diced onion
1 stick salted butter
1/2 tsp. sugar
1/2 tsp. granulated garlic
Chicken broth
Place the chicken livers into a sauce pot and cover with water. Bring water to a boil, and cook for about fifteen minutes, or until the chicken livers are just done through.
Saute onion in a little butter until tender. Place into a blender. Remove the livers from the liquid and place into the same blender. Blend while adding just enough chicken broth to get the mixture moving in the blender. Add the butter. Blend until silky smooth. Empty the water from the sauce pan used to cook the livers. Remove the blended chicken lkivers from the blender and place into the sauce pan over medium heat. Add the garlic, and thyme and stir in. Let the mixure cook for five minutes. Add salt and pepper to taste, a little at a time. Cook over low heat until most of the moiture has steamed out (about five to ten minutes more). Remove the pate' from the pan and into a bowl with a tite fitting lid. Chill until cold. Serve with crackers or toast points.
Seeeeeeeya; Chief Longwind of the North