Ingredients
1 kg / 2.1/2 lb chicken livers, trimmed, covered with iced water in the fridge for 2 hours
salt and pepper to taste
750 g butter, softened
4 tbsp
1 tbsp oil
Method
Preheat the oven to 150° C Gas 2
1) drain and pat dry the livers, mix with brandy and the oil, season to taste, place in a terrine and leave for 2 hours
2) cover the terrine , place in a bain marie and cook in the preheated oven for 40 minutes
3) allow to cool, drain the livers, set aside 8 of the livers, sieve the remaining livers, whisk in the butter, until the mixture is creamy, season to taste if necessary
4) place the mixture into the terrine, placing the reserved livers in the middle.
5) refrigerate for 24 hours.
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