Ingredients with Measurements:
- 1 pound of chicken liver, cleaned and trimmed
- 1 tablespoon of olive oil
- 1 tablespoon of butter
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of balsamic vinegar
- 1 tablespoon of fresh rosemary, chopped
- 1/2 cup of chicken broth
- Salt and pepper to taste
Special equipment needed:
- Food processor or blender
Step-by-step instructions:
1. In a large skillet, heat the olive oil and butter over medium heat.
2. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
3. Add the chicken liver to the skillet and cook until browned on all sides, about 5 minutes.
4. Add the balsamic vinegar and chopped rosemary to the skillet, and stir to combine.
5. Pour in the chicken broth and bring the mixture to a simmer.
6. Reduce the heat to low and let the sauce cook for about 10 minutes, or until the liver is cooked through.
7. Remove the skillet from the heat and let the sauce cool for a few minutes.
8. Transfer the sauce to a food processor or blender and puree until smooth.
9. Season the sauce with salt and pepper to taste.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat for sautéing the onion and garlic
- Low heat for simmering the sauce
Serving size:
- This recipe makes about 2 cups of sauce, or enough for 4 servings.
Nutritional information:
- Calories: 180
- Fat: 10g
- Protein: 18g
- Carbohydrates: 5g
- Fiber: 1g
- Sugar: 2g
- Sodium: 200mg
Substitutions for ingredients:
- You can use beef liver or pork liver instead of chicken liver.
- If you don't have fresh rosemary, you can use dried rosemary instead.
Variations:
- Add a splash of cream to the sauce for a richer flavor.
- Substitute the balsamic vinegar with red wine vinegar or apple cider vinegar for a different flavor profile.
- Add a pinch of cayenne pepper or red pepper flakes for a spicy kick.
Tips and tricks:
- Make sure to clean and trim the liver before cooking to remove any membranes or veins.
- Don't overcook the liver, as it can become tough and dry.
- If the sauce is too thick, you can add more chicken broth to thin it out.
Storage instructions:
- Store the sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the sauce in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the sauce over grilled or roasted meats, such as chicken, beef, or pork.
- Garnish the sauce with fresh rosemary leaves or chopped parsley.
Pairings:
- This sauce pairs well with roasted vegetables, such as carrots, potatoes, or Brussels sprouts.
- Serve the sauce with a side of crusty bread to soak up the delicious flavors.
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Rice pilaf
- Crusty bread
Troubleshooting advice:
- If the sauce is too thin, you can simmer it over low heat to reduce and thicken it.
- If the sauce is too thick, you can add more chicken broth to thin it out.
Food safety advice:
- Make sure to cook the liver to an internal temperature of 165°F to ensure it is safe to eat.
- Always wash your hands and cooking surfaces before and after handling raw meat.
Food history:
- Liver sauce is a traditional French sauce that is often served with grilled or roasted meats.
Flavor profiles:
- The balsamic vinegar adds a tangy sweetness to the sauce, while the rosemary adds an earthy, herbaceous flavor.
Serving suggestions:
- Serve the sauce warm or at room temperature, depending on your preference.
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