 3 cups fresh chicken livers, rinsed
1 large onion, chopped
2 tbsp. chopped fresh thyme
3 tbsp. Butter
1/2 cup cream
1 tsp. (rounded) kosher salt
1/2 tsp. ground black pepper
1/2 cup brandy
• Soak livers in 1/2 cup of milk and 2 oz. of brandy. Refrigerate
for at least an hour and no more than a day.
• In a 4 quart saucepan, combine onion, butter, sage, salt & pepper.
Cook on low heat covered until onions are soft and translucent, about
10 minutes.
• Exercise care in the following: Remove pot from heat. Make sure
that nearby areas are free of inflammables. Add brandy and carefully
ignite with a safety lighter and let the flames burn out.
• Add livers, return pan to high heat and cook livers until medium
done (brown on the outside, pink on the inside), stirring constantly.
• Remove from heat and drain off 1/2 of the liquid
• In a food processor, puree the livers until smooth, slowly adding
the cream.
• Transfer the mixture to a serving container such as a fluted
ramekin. Smooth the top surface. Refrigerate for at least 4 hours.
• Serving suggestions: Your favorite crackers, crostini or bread.
Also grain mustard, sliced sweet gherkins, cornichons, sliced red onion,
fruit and your favorite wine.
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