/ck/ - Food & Cooking

>>10812410

Handful of thyme
1/2 yellow onion sliced
1 shallots sliced
2 Tbsp. garlic minced
4 Tbsp. bacon fat
1 lb. Chicken livers
1/3 lb butter chilled and cubed butter
1 1/2 cup champagne (I use prosecco the little bottles but use whatever)

Soak the livers overnight in buttermilk and check for little green gallbladders they are rare but sometimes you get them and are bitter like a fat women after 40. Bloom your thyme in the bacon fat and 1 cube of the butter and add your onions and shallots to sweat until clear, don't brown them at all though keep the heat medium low and keep them moving. Wash off your livers and strain them of exces liquid add them to your pot and season generously with salt and pepper. Stir occasionally on medium heat until they are gray outside but pink in the middle (about 10 minutes usually). Add half your champagne (it is sort of deglazing but you still want to brown things still so there shouldn't be much to actually deglaze). Keep meduim heat with the champagne for 6-7 minutes until the livers are just cooked any over and they will be rubbery and not paté so cook gently. Take it off the heat and let rest 10 minutes to equalize the liver and allow it to cool somewhat. Puree your mixture and add the remaining chilled butter (it should melt the butter but not hot enough to separate it on contact you what to incorporate whole butter here so if it is too hot let the Robocoupe run a little while or let it rest a little more always do a test cube first before dumping the full monty), add remaining champagne.
Once butter is fully incorporated stop the machine and ideally pass through a tammis/drum sieve or mesh strainer to remove any kinds of solids. From there put in a bowl or container to set and chill.

>>10590880
cats rule dogs drool