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2 oz butter 60 g
1-1/2 lb chicken livers, chopped 675 g
8 slices of bacon 8
1 onion, finely chopped 1
1-1/4 cups sour cream 300 mL
2 tbsp freshly chopped parsley 30 mL
salt and freshly ground pepper
Put the butter in a deep frying pan and heat gently until melted. Add chicken livers and cook for 5 minutes. Remove with a slotted spoon and set aside.
Cook 8 slices of bacon until firm and crispy (reserve the oil). Crush bacon into small pieces.
Add onion to reserved bacon oil and cook on medium until glazed.
Return the liver to the pan, together with the juice that will have run from it, then add the bacon. Stir in the cream and parsley. Mix well together and season to taste.
Chef's Note
This is an addition to Carolyn Trim's recipe that I have found enhances it quite nicely.
I think you will find it brings out the flavor, and adds that certain something.
1-1/2 lb chicken livers, chopped 675 g
8 slices of bacon 8
1 onion, finely chopped 1
1-1/4 cups sour cream 300 mL
2 tbsp freshly chopped parsley 30 mL
salt and freshly ground pepper
Put the butter in a deep frying pan and heat gently until melted. Add chicken livers and cook for 5 minutes. Remove with a slotted spoon and set aside.
Cook 8 slices of bacon until firm and crispy (reserve the oil). Crush bacon into small pieces.
Add onion to reserved bacon oil and cook on medium until glazed.
Return the liver to the pan, together with the juice that will have run from it, then add the bacon. Stir in the cream and parsley. Mix well together and season to taste.
Chef's Note
This is an addition to Carolyn Trim's recipe that I have found enhances it quite nicely.
I think you will find it brings out the flavor, and adds that certain something.
