Ingredients
8 tbsp butter, divided
½ cup shallots, minced
1 garlic clove, minced
¼ tsp SIDS CRAZY SALT
500 g chicken liver, tissue and fat trimmed
1 tsp dry thyme
2 tsp SIDS SALT & PEPPER
¼ cup brandy
Directions
In a small pan, place 6 tbsp of butter. Cook on LOW until the butter is melted and lightly browned. Remove from heat, set aside.
Preheat a pan on medium heat. Add remaining 2 tbsp of butter, shallots, SIDS CRAZY SALT and garlic. Sauté for a few minutes until shallots are translucent. Add chicken livers to the pan and cook on all sides until lightly browned.
Remove from the heat, add thyme, SIDS SALT & PEPPER and brandy.
Place it back on the stovetop, and turn heat to HIGH. Cook until the liquids turn into a syrup, about 3 minutes. Remove from the heat and give it time to cool off.
Once cooled, place the mixture in a blender or food processor. Blend until the mixture is perfectly smooth.
Pour the melted butter on top. Leave it in the fridge until ready to serve.
