Buy all ingredients right below the recipe
Ingredients
- 600 g chicken liver
- 300 g onions
- 60 g bacon cubes
- 40 g cold butter
- 500 ml chicken stock
- 1 tbsp clarified butter
- 1 tbsp chopped parsley
- some flour for dusting
- 1 pinch pepper
- 1 pinch salt
- Potatoes as a side dish
- Rice as a side dish
- Penne as a side dish
Instructions
- 1Cut the bacon into cubes of approx. 1 cm. Finely chop the onions. Clean the chicken liver, remove any sinews, carefully pat dry with kitchen paper, and dredge in flour. Lightly tap off any excess flour.
- 2Heat the clarified butter in a pan over high heat. Sear the liver until golden brown on both sides. Remove the liver from the pan with a slotted spoon and place it on a plate. Reduce the heat to medium, add the onions, and roast until golden yellow, stirring frequently. Add the bacon and roast for another 2 minutes.
- 3Return the liver to the pan, increase the heat again, mix everything well, and pour in the chicken stock. Simmer for about 5 minutes until the liquid is reduced by half.
- 4Remove the pan from the heat and gradually stir in the cold butter pieces until the sauce thickens slightly and becomes glossy. Do not let it boil anymore! Season with salt, freshly ground pepper, and chopped parsley.
- 5Tip: For a special aroma, you can add 100 ml of cognac before pouring in the stock and let it reduce briefly. Serve the roasted liver best with steamed rice or parsley potatoes.
