Chicken Livers with Onions and Horseradish: Fegatini con Cipolla e Cren

Name: Chicken Livers with Onions and Horseradish: Fegatini con Cipolla e Cren
Prep time: 1 h 41 min
Cook time: 1 h 41 min
Total time: 1 h 41 min
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf; 4 servings Freshly ground black pepper; 1 Tbsp black peppercorns; 10 black peppercorns; 1 teaspoon brandy; 1 Tbsp unsalted butter plus 2 tablespoons; 3 carrots, coarsely chopped; 4 ribs celery, coarsely chopped; 454 grams chicken livers; 2 kilograms chicken wings, backs, and bones; 2 Tbsps cider vinegar; 1 green apple, finely grated; 59 milliliters finely grated horseradish; 2 Tbsps extra-virgin olive oil; 454 grams cippolline onions, peeled and trimmed; 2 onions, coarsely chopped; 1 bunch parsley stems; 4 servings Salt; 2 Tbsps tomato paste; 473 milliliters white wine from Friuli

Chicken Livers with Onions and Horseradish: Fegatini con Cipollan e Cren requires around 1 hour and 41 minutes from start to finish. This recipe serves 4. This recipe covers 60% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and primal recipe has 992 calories, 62g of protein, and 57g of fat per serving. It works well as a main course. If you have bay leaf, celery, carrots, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Clean the livers, removing fat, and connective tissue.

Place in a nonreactive casserole or bowl with the white wine, peppercorns, and bay leaf and refrigerate, covered for 6 hours.

Ingredients you will need

Peppercorns

White Wine

Bay Leaves

Equipment you will use

Bowl

In a medium saucepan, heat olive oil and add the onions. Once browned, add a pinch of salt and enough water to cover the onions halfway, and bring to a boil. Reduce the heat to medium and continue to cook until the onions fall apart, about 20 minutes.

Ingredients you will need

Olive Oil

Onion

Water

Salt

Equipment you will use

Sauce Pan

Drain the onions and place in a blender or food processor to puree. Return the onion puree to the pot and stir in the chicken stock and 1 tablespoon butter. Season with salt and pepper, to taste, and keep warm.

Ingredients you will need

Salt And Pepper

Chicken Stock

Butter

Onion

Equipment you will use

Food Processor

Blender

Pot

Drain the livers and discard the bay leaf and peppercorns. In a 12 to 14-inch saute pan, heat the remaining 2 tablespoons butter over high heat until it foams and subsides.

Ingredients you will need

Peppercorns

Bay Leaves

Butter

Equipment you will use

Frying Pan

Add the livers and saute for 1 minute.

Add the brandy and saute for 1 minute more.

Ingredients you will need

Brandy

Serve immediately with the onion sauce and Horseradish Sauce served over.

Ingredients you will need

Horseradish Sauce

Onion

Sauce

In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add all the chicken parts and brown all over, stirring to avoid burning.

Ingredients you will need

Chicken Pieces

Remove the chicken and reserve.

Ingredients you will need

Whole Chicken

Add the carrots, onions, and celery to the pot and cook until soft and browned. Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley. Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat.

Ingredients you will need

Tomato Paste

Peppercorns

Vegetable

Carrot

Whole Chicken

Parsley

Celery

Onion

Water

Equipment you will use

Wooden Spoon

Frying Pan

Pot

Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock in small containers for up to a week or freeze for up to a month.

Ingredients you will need

Extract

Stock

Equipment you will use

Ladle

In a small bowl, combine the horseradish and apple, then stir in the vinegar. This may be stored for up to 1 week, tightly sealed, in the refrigerator.

Ingredients you will need

Horseradish