Chicken liver sausage with garlic

Ingredients for 1 servings:

• 2 chicken thighs
• 3 m.-sized onion(s)
• 4 garlic cloves
• 3 bay leaves, fresh
• 4 allspice berries
• 5 juniper berries
• 500 g poultry liver(s), frozen
• 10 g salt
• 2 tbsp marjoram, dried
• 1 tsp raw cane sugar
• 1 pinch of cardamom powder
• 4 tbsp chicken broth
• 50 ml cream, liquid

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 4 hours; Total time approx. 4 hours 45 minutes

no witchcraft and I know what’s in it

Peel the onions and garlic. Crush the allspice berries and juniper berries with a knife. Roughly chop the onions and slice the garlic cloves. Place the chicken thighs in a large pot. Add the bay leaves, crushed berries and seeds, and the chopped onion and garlic, and cover with cold water. Bring to a boil and simmer for about 1-1.5 hours. Let cool slightly. Drain the broth and reserve. Now discard the bay leaves, seeds, and berries and let the rest cool. Remove the meat from the bones. Grind the thawed poultry liver (I used chicken liver here) along with the meat, skin, onions, and garlic, through the meat grinder. In a separate bowl, combine the spices with the 4 tablespoons of chicken broth from the cooking process. Working in batches, puree the ground meat very finely using either a food processor or an immersion blender, then stir in the spiced broth. Finish with cream. Fill sterilized jars up to three-quarters full of this stuffing, seal, and refrigerate at 90°C for approximately 1-2 hours. I obtained five 70g jars from the specified quantities. The sausage will turn gray upon exposure to air, but this will not affect the flavor.