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Bird funk and chicken liver butter

Time 2 hours 45 minutes
Yields Makes about 2 ½ cups each bird funk and butter
Bird funk and chicken liver butter
(Ricardo DeAratanha / Los Angeles Times )

Bird funk

1

Line a rimmed baking sheet with plastic wrap. Spread out the chicken skin and freeze for 30 minutes. Put the frozen skin through a meat grinder or pulse in batches using a food processor to mince the skin.

2

Scrape the skin out into a saucepan. Add the ground thighs, shrimp, garlic, lemongrass, ginger, vinegar, soy sauce, miso and oyster sauce. Heat over low heat.

3

Cook, stirring occasionally, until the fat renders and the fat begins to brown, about 45 minutes. Keep cooking, stirring frequently and scraping the bottom of the pan, unitil the funk is a deep, rich brown, about another hour and 15 minutes.

4

Remove from heat. The funk will keep, tightly covered and refrigerated, about 1 week. Remove from the refrigerator about 30 minutes before serving.

Each 2 tablespoons: Calories 66; Protein 5 grams; Carbohydrates 1 gram; Fiber 0; Fat 4 grams; Saturated fat 1 gram; Cholesterol 30 mg; Sugar 0; Sodium 209 mg

Chicken liver butter

1

In a large skillet over medium-high heat, melt 4 tablespoons of the butter. When the butter stops sputtering, add the livers, salt, allspice, clove and thyme and saute until the livers are cooked and browned but still pink inside, about 3 minutes. Remove from heat.

2

Add the bourbon and stir, scraping up any browned bits. The butter, bourbon and liver juices will become almost syrupy. Scrape everything into a food processor and cool to room temperature.

3

To the liver mixture, add the maple syrup and brandy. Turn on the food processor and add the remaining butter, bit by bit, scraping down the sides as needed. Process until the butter is completely incorporated and the liver butter is smooth.

4

If you want a more refined butter, pass it through a fine strainer. Otherwise, cover tightly and refrigerate; the butter will keep about 1 week. Remove from the refrigerator about 30 minutes before serving.

Each 2 tablespoons: Calories 186; Protein 2 grams; Carbohydrates 1 gram; Fiber 0; Fat 19 grams; Saturated fat 12 grams; Cholesterol 88 mg; Sugar 1 gram; Sodium 67 mg
Adapted from a recipe in “The Red Rooster Cookbook” by Marcus Samuelsson.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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