I usually am not a friend of eating in offal/internal organs or meat in general but i do love german "Leberwurst". i recently saw jamie oliver doing chicken liver parfait and rotem was also talking about making some for some time now so we decided to try jamies version.
for two medium bowls you will need:
- 2x 250g packs of butter
- some fresh sage
- 2 onions
- two cloves of garlic
- some fresh thyme
- 1kg of chicken liver
- salt and freshly ground pepper
- a small glass of brandy (we used white wine)
1) the first thing you need to do is clarify 250g of butter. you do that by melting it on a very low heat (will take about 20/30 min).
the yellow fat will separate from the white whey and you can skim the fat off the top. the whey is what makes butter burn as it does not tolerate high temperatures, the fat instead can take medium to high heat and that's what you want. so skim off the transparent oil into another pot, put it on medium heat and put a sage leaf inside.
2) meanwhile you can heat some oil in a large pan, chop onions and garlic and start frying them together with the thyme leafs. after about 5 min onions and garlic should have some colour and you can add the livers, some more oil, salt and pepper. fry on high heat for about 4 min. the livers should still be blushing in the middle, don't over cook them or they will become very though and that's not what you want.
3) keep an eye on the sage leaf and as soon as it gets crispy and you hear loud frying sounds take the pot from the heat and through in the other sage leafs.
4) add your brandy/wine to the livers and let it cook off (flame it if you want). then everything from that pan goes into the food processor. you can use on of those immersion blenders as well, we did and it works just fine. mix until smooth and add the remaining 250g of butter peace by peace. season it until you are happy with the taste - then add a bit more as the seasoning goes down when it gets cold, which is how you'll serve it. mix it for a bit more.
5) you can serve this however you like. we put the paste in small bowls (make sure the surface of the paste is straight!), gave some of the crispy sage leaves on top and poured clarified butter over it until slightly covered.
if the butter covers the paste it will prevent air from getting to it and preserve it for up to a week in the fridge.