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“I had this in Portland Oregon. Came from a specialty store and I paid a lot for it! I knew I could make it cheaper after all, chicken livers are cheap! So I experimented until I found the perfect balance. I hope you enjoy!”
READY IN:
25mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Line a bread loaf pan with plastic wrap. line bottom of pan with cracked pistachios.
  2. Fry Chicken Liver with Shallots and Thyme in 1/2 stick of butter until almost cooked. Add in Garlic. Cook until Liver is no longer pink. Remove from heat. Add Cognac/Brandy and let cook down. Add Nutmeg and 1 cube soft butter. Let butter melt down a bit. Add mixture to food processor and puree until smooth. Mix in a handful of whole, cracked pistachios. Add to loaf pan, cover and refrigerate until firm. Serve on top of toasted Crostini.

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