Chicken Liver Bisque Recipe
Chicken liver bisque is a creamy saucy side dish which can be served with any main course. Bisque is usually puree or cream of meat or vegetables. Chicken liver bisque is bit different from bisque and can be served as an appetizer or side dish.
Ingredients
| Chicken livers | 1/2 pound | |
| Onion | 1 Medium | |
| Butter | 2 Tablespoon | |
| All-purpose flour-3 tablespoons | ||
| Rosemary | 1/4 Teaspoon | |
| Chicken broth | 3 Cup (16 tbs) | |
| Evaporated milk -1 cup, undiluted | ||
| Salt or more to taste -1/2 teaspoon | ||
| Sherry | 1/4 Cup (16 tbs) | |
| Water cress -for garnish, minced | ||
Directions
GETTING READY
1)Clean chicken livers, removing any greenish portions. Cut in small pieces.
2)Mince onion and water cress.
MAKING
3)In a blazer pan, heat butter and saute chicken livers and onion until soft.
4)Add flour and rosemary and mix until blended.
5)Slowly add chicken broth and milk and cook until sauce begins to thicken. Keep stirring.
6)Put the pan on boiling water and cook for 10 minutes.
7)Add salt and sherry and cook for 2 minutes.
SERVING
8)Take individual bowls and serve the dish garnished with water cress.
1)Clean chicken livers, removing any greenish portions. Cut in small pieces.
2)Mince onion and water cress.
MAKING
3)In a blazer pan, heat butter and saute chicken livers and onion until soft.
4)Add flour and rosemary and mix until blended.
5)Slowly add chicken broth and milk and cook until sauce begins to thicken. Keep stirring.
6)Put the pan on boiling water and cook for 10 minutes.
7)Add salt and sherry and cook for 2 minutes.
SERVING
8)Take individual bowls and serve the dish garnished with water cress.
Chef
