Roasted chicken liver

Ingredients for 3 servings:

• 500 g chicken liver(s), raw, fresh
• 2 m.-sized onion(s)
• 1 clove(s) garlic
• 200 ml chicken broth
• 1 shot of milk
• 2 sprigs rosemary
• 2 sprigs of marjoram
• 2 sprigs of thyme
• salt and pepper
• oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Weinviertel dialect

Dice the chicken liver into 1-2 cm pieces, and finely chop the onions and garlic. Fry the onions in oil until golden brown, add the garlic, and immediately stir in the chicken liver, making sure the garlic doesn’t overheat. Roast until the liver is no longer red on the outside, then add the fresh or dried herbs and deglaze with the chicken stock. Simmer gently, adding a little more of the milk at a time, depending on how much sauce you want, and season with salt and pepper. Serve immediately, preferably with fresh mixed bread, such as a Winzerwecken (wine bread roll). A green salad also goes well with the dish.