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1
Clean the livers, removing fat, and connective tissue.
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2
Place in a nonreactive casserole or bowl with the white wine, peppercorns, and bay leaf and refrigerate, covered for 6 hours.
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3
In a medium saucepan, heat olive oil and add the onions.
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4
Once browned, add a pinch of salt and enough water to cover the onions halfway, and bring to a boil.
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5
Reduce the heat to medium and continue to cook until the onions fall apart, about 20 minutes.
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6
Drain the onions and place in a blender or food processor to puree.
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7
Return the onion puree to the pot and stir in the chicken stock and 1 tablespoon butter.
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8
Season with salt and pepper, to taste, and keep warm.
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9
Drain the livers and discard the bay leaf and peppercorns.
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10
In a 12 to 14-inch saute pan, heat the remaining 2 tablespoons butter over high heat until it foams and subsides.
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11
Add the livers and saute for 1 minute.
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12
Add the brandy and saute for 1 minute more.
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13
Serve immediately with the onion sauce and Horseradish Sauce served over.
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14
In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.
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15
Add all the chicken parts and brown all over, stirring to avoid burning.
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16
Remove the chicken and reserve.
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17
Add the carrots, onions, and celery to the pot and cook until soft and browned.
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18
Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley.
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19
Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan.
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20
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.
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21
Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids.
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22
Stir the stock to facilitate cooling and set aside.
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23
Refrigerate stock in small containers for up to a week or freeze for up to a month.
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24
In a small bowl, combine the horseradish and apple, then stir in the vinegar.
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25
This may be stored for up to 1 week, tightly sealed, in the refrigerator.
