1. Wash 1 cup wild rice and soak it in cold water for 30 minutes. Drain and put the rice in a saucepan with 3 cups boiling water, 1/2 teaspoon salt a pinch of thyme, pepper to taste and a bouqest garni.

2. Cover and simmer gently for 40 to 45 minutes or until the rice is tender, stirring frequently and adding more water if necessary.

3. Saute’ 1 meduim sized onion finely chopped in 4 tablespoon butter until golden add 1 pound chicken livers, cut in pieces and cook for 4 to 5 minutes.

4. Place the livers in a casserole with the cooked rice and remaining liquid, discarding the bouquet garni.

5. Blend the mixture thoroughly and taste for seasoning.

6. Dot the serface with 3 tablespoons butter, place the casserole in a moderate oven and bake for 15 minutes. Serve from the casserole.

List of ingredients required:

1 Cup wild rice
3 Cups boiling water
1/2 Teaspoon salt
A pinch of thyme
Pepper to taste
A bouqest garni
1 Meduim sized onion
7 Tablespoon butter
1 Pound chicken livers

Boil chicken livers in water barely to cover and then simmer it for 15 to 20 minutes in a covered saucepan. Drain the water of the chicken livers. Blend the chicken livers in a blender to a fine paste. Mix salt, cayenne, chicken fat or softened butter, nutmeg, mustard, cloves and onions with the paste. Blend well. Pack the mixture in a crock and chill in the refrigerator. Few truffles or a piece of anchovy butter the size of a pea may be added.

Ingredients:

pound chicken liver (225g)
1 tsp salt (5 ml)
Pinch of cayenne pepper (2ml)
cup rendered chicken fat or softened butter
tsp nutmeg (5 ml)
1 tsp dry mustard (5 ml)
tsp ground cloves (1ml)
2 tbls finely chopped onions (30g)

1. Wipe the drumsticks with kitchen paper and cut 2 or 3 deep slashes in the flesh of each drumstick

2. Place the chicken pieces in a deep bowl

3. Gently heat the butter in a small pan until it just melts

4. Mix the mustard, honey, melted butter and the lemon juice together

5. Spread the mixture over the drumsticks

6. Leave the chicken to marinate in the mixture for several hours or overnight while occasionally turning it

7. Place the chicken on a baking sheet and cover loosely with foil

8. Bake in the preheated oven for about 20minutes

9. Remove the foil and baste the chicken with the juices

10. Return the baking sheet to the oven and bake for a further 10minutes or until the juices run clear when the drumsticks are pierced with a skewer

11. Garnish with the sprigs of parsley or coriander

List of ingredients required:

(serves 4 people)

2 tablespoons lemon juice
2 tablespoons Dijon mustard
2 tablespoons clear honey
8 chicken drumsticks
1 oz (25g) butter
Coriander leaves or parsley (garnish)

The oven should be preheated at a temperature of 400F (200C)