Fudge of Chicken

Name: Fudge of Chicken
Yield: 15
Ingredients: 4 tablespoons of butter; 1 medium-sized onion, finely chopped; 4 cloves of garlic, minced; 500g of chicken livers; 2 sprigs of rosemary; 1 teaspoon of thyme; 1 teaspoon of salt; 3 tablespoons of English Worcestershire sauce; 1 cup of softened butter at room temperature; 3/4 cup of raspberry jelly

1
4 tablespoons of butter
2
1 medium-sized onion, finely chopped
3
4 cloves of garlic, minced
4
500g of chicken livers
5
2 sprigs of rosemary
6
1 teaspoon of thyme
7
1 teaspoon of salt
8
3 tablespoons of English Worcestershire sauce
9
1 cup of softened butter at room temperature
10
3/4 cup of raspberry jelly

Ingredients

1
4 tablespoons of butter
2
1 medium-sized onion, finely chopped
3
4 cloves of garlic, minced
4
500g of chicken livers
5
2 sprigs of rosemary
6
1 teaspoon of thyme
7
1 teaspoon of salt
8
3 tablespoons of English Worcestershire sauce
9
1 cup of softened butter at room temperature
10
3/4 cup of raspberry jelly

Directions

1
Place 4 tablespoons of butter, the onion, and garlic in a heatproof bowl
2
Microwave on high for 5 minutes
3
Add the chicken livers, rosemary, thyme, salt, and English Worcestershire sauce
4
Mix well
5
Cover and microwave on high for another 10 minutes
6
Remove from the microwave and process until smooth
7
Add the softened butter and mix well
8
Place in a 9.5 x 20.5 cm loaf tin lined with parchment paper, greased with oil, and refrigerate for at least 6 hours or overnight to set
9
Deseed carefully and top with raspberry jelly
10
Serve with toast
11
Serves 15 portions
12
180 calories per portion.