Ingredients
1 pound Chicken Liver
1 can chicken Broth
1 big white onion
Salt and pepper (as preferred).
1/4 pound of butter
1/4 cup of Brandy or Cognac
Topping caramel onions
1 big red onion cut in little pieces boiled in 1/4 a cup of sherry wine ( Dry Sack) or Oporto wine and 1/2 a cup of sugar until it becomes caramel onions.
( the liquid dries and becomes sticky)
Preparation
Bring livers, onion , chicken broth , salt and pepper to boil for 8 to 10 minutes. Drain the liquid and discard it. Add 1/4 pound of butter and 1/4 cup of Brandy or Cognac to the already cooked livers and onion. Mix all these ingredients in a food processor until it gets paste consistency. Refrigerate and eat cold. Add caramel onions on top. It is an attractive canape served on salty or ginger crackers or toast . Green apple bits could be added for decoration.
