Ingredients
- 1 pound chicken liver
- 6 tablespoons butter
- 2 tablespoons olive oil
- 1/4 cup orange juice
- 1 cup chicken stock
- 2 tablespoons dijon mustard
- 1/2 teaspoon rosemary
- 2 teaspoons black pepper
- 2 garlic cloves, crushed
Make it step by step
- Melt 2TB butter
- Add chicken livers and saute 10 minutes until brown
- Add orange juice, chicken stock, rosemary, dijon mustard, pepper, and garlic clove
- Boil until liquid is pretty much gone
- Cool and put in food processor with 4TB of softened butter
- Add salt to season and puree
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Zomppa, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.