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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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An excellent appetizer served with toast point or crackers and a glass of Boeujolais Wine. Ingredients:
6 cups water |
10 black peppercorns |
1 cup finely chopped celery |
2 large bay leaves |
1 lb chicken liver |
6 tablespoons unsalted butter |
3 garlic cloves, minced |
1/2 cup minced onion |
1 tablespoon cognac |
2 teaspoons salt |
1 teaspoon dried thyme |
1/2 teaspoon ground allspice |
5 teaspoons water-packed green peppercorns (divided) |
1/4 cup whipping cream |
Directions:
1. In a large saucepan or cooking pot, add water and bring to boil.
2. Add black peppercorns, celery, and bay leaves.
3. Reduce heat and simmer for 10 minutes.
4. Add chicken livers and cook gently for another 10 minutes.
5. Drain, remove livers and set aside.
6. In a small saucepan, heat butter, add onion and garlic and cook until onion is translucent, about 4 minutes.
7. Transfer onion/garlic to a food processor.
8. Add chicken, cognac, salt, thyme, allspice and four teaspoons of green peppercorns.
9. Process until smooth.
10. Pour in whipping cream, process until incorporated and transfer to a mixing bowl.
11. Stir in remaining 1 teaspoon of green peppercorns.
12. Mold into small ramekins and refrigerate.
13. Unmold before serving.
14. Serve with toast points or crackers of your choice.
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