- 1 pound [454 g] chicken livers
- 1/4 cup [60 g] butter
- 4 garlic cloves, minced
- Chopped chives, to taste
- 2 teaspoons [10 mL] freshly chopped parsley
- Pinch of thyme
- Salt and pepper, to taste
- Cream [15% or 35% m.s.g.]
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- Well clean chicken livers.
- Melt butter into a frypan.
- Add chicken livers, minced garlic, chopped chives and parsley, thyme, salt and pepper.
- Fry until livers are no longer pink inside.
- Puree into a food processor or a blender, pouring in just enough cream to get a creamy texture.
- Refrigerate until really cold.
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