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method
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FOR PATE
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1. seperate lobes of liver, discarding the vein.
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2. soak liver in milk for 15 hrs.
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3. slice onion, apple and reduce it on a diffuser along with sherry, cognac and zinfandel wine.
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4. heat 125 gms of butter with garlic, thyme and parma ham trimmings. allow it to infuse for a while and then strain.
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5. cool both onion, apple mix and infused butter.
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6. drain liver and blend it with infused butter, onion mix and salt peter. pass mix through chinois and pour it in a steel bowl.
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7. cook it in a very slow oven(155 c)in a bain marie for 45 min.
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8. cool it and again blend it, remove and fold in 50 gm soft butter. set in a pate mould and keep it in fridge untill it solidifies( cover the top with melted butter in order to prevent oxidation)
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FOR GIBELOTTE
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1. cut bresse into 8 pieces and pass it through seasoned flour, sear it in provencal olive oil.
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2. cut pancetta into dices and render it, add peeled cocktail size onion and washed small button mushrooms, saute for a while.
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3. arrange chicken pieces on top and pour sauvignon blanc along with chicken stock, season it and cook it in slow oven (155 c) for 1 hour.
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4. remove it and strain the braise, reserving all the cooking liquor.
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5. reduce cooking liquor untill thicken and finish it with 100 gms of liver pate.
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6. arrange chicken pieces, mushrooms,onion and bacon in a small ceramic braise pot and pour over the hot liquor, which had been finished with liver pate.
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7. serve with garlic bread.
