Parfait of chicken liver

Name: parfait of chicken liver
Cook time: 30 min
Total time: 150 min
Yield: 6
Cuisine: French
Ingredients: 1 teaspoon liquid chicken broth; 250 g chicken liver; 3 toes garlic; 75 g salted butter; 1 tablespoon armagnac or cognac (liquor); salt and freshly ground pepper; 2 twigs fresh oregano from bag of fresh Italian herbs; 2 pre fried ciabattas with walnuts cooling; 1 teaspoon olive oil to grease

A tasty French recipe. The snack contains the following ingredients: poultry, liquid chicken broth, chicken liver, garlic, salted butter, armagnac (or brandy), salt and freshly ground pepper, fresh oregano (from bag of fresh Italian herbs), pre-fried ciabattas with walnuts (cooling) and olive oil to grease.

Ingredients

Kitchen Stuff

food processor
pâté or dish contents approx. 0.5 liters

Directions

Bring to the boil in water 1 dl water with stock and chicken liver. Deliver the food to the boil in about 8 minutes. Drain, let it cool down and repeat in a food processor. Peel the garlic and press it over it. Cut the butter into pieces and add. Mix until smooth, airy puree. Armagnac mix through it drop by drop. Season with salt and pepper. Paté mold thin grease and create chicken liver parfait. Smooth the top. Picking leafs of oregano. Top of parfait cover with leaves of oregano. Place parfait in refrigerator for at least 2 hours.
Preheat the grill to the highest setting. Cut rolls diagonally into long, thin slices. Slice on grill grid approx. 10 cm under hot grill in 2 to 3 minutes roasting golden brown halfway. Place pâté on board and place slices of toast next to it.