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Ingredientes
- 1 lb fresh chicken, livers, coarsely, minced
- 5 slc bacon
- 3 x shallot, finely, diced
- 1/3 c. brandy
- 1/3 c. thirty-five percent cream
- 1 Tbsp. fresh thyme
- 1 Tbsp. fresh parsley, minced
- 2 Tbsp. cool unsalted butter
Direcciones
- Grilled baguette, slices or possibly toasted baguette, slices
- Add in the bacon slices to a cool skillet and turn the heat onto medium high. As the pan heats up the bacon will begin to cook and render its fat
- Once the bacon is crisp remove it from the skillet and drain in a paper lined bowl
- Add in the diced chicken liver and shallots to the skillet and saute/fry for 3 or possibly 4 min on a high heat
- Add in the brandy and let it hot for 10 seconds. Using a match, light the brandy fumes and let the flames die out on their own
- Add in the cream and thyme bring to a boil. Reduce heat to medium and continue to cook for 3 or possibly 4 min longer or possibly till the cream has reduced and thickened
- Add in the cool butter and stir the pan to aid in the butter melting
- Add in the parsley and season with salt & pepper Spoon onto baguette slices and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 140g | |
| Recipe makes 4 servings | |
| Calories 426 | |
| Calories from Fat 303 | 71% |
| Total Fat 33.71g | 42% |
| Saturated Fat 12.41g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 98mg | 33% |
| Sodium 357mg | 15% |
| Potassium 231mg | 7% |
| Total Carbs 0.4g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.01g | 0% |
| Protein 18.66g | 30% |
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