Poultry liver cream

Ingredients for 6 servings:

• 200 g chicken breast fillet(s)
• 50 g poultry liver(s)
• 1 small onion(s)
• 1 garlic clove(s)
• 125 g butter
• ½ bunch basil, leaves finely chopped
• 1 tsp oregano, dried
• 1 tsp marjoram, dried
• 1 tsp black pepper, crushed
• 5 grains allspice, crushed
• 1 pinch of salt
• 2 tbsp dry sherry
• 4 sprigs of thyme, fresh
• 50 g clarified butter
• Peppercorns, red for garnishing

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

It’s easy to prepare. It tastes even better after being left to marinate for a day. Also ideal for a cold buffet. Remove the skin and tendons from the chicken breast and liver. Cut both into small cubes. Peel the onion and garlic. Dice the onion. Heat half of the butter. Add the chicken breast, liver, onion, and crushed garlic and cook for about seven minutes. Melt the remaining butter. Finely chop the chicken mixture in a food processor or with a hand blender, adding the butter as you go. Stir in the basil, oregano, marjoram, salt, pepper, allspice, and sherry. Transfer the mixture to a dish. Melt the clarified butter and pour over the cream. Garnish with thyme. Refrigerate. Serve the cream at room temperature.