I'm trying to follow the recipe in New Complete Techniques which is titled "Chicken Sausage" (it's not like what you'd think of as chicken sausage, but Pepin's variation on Galantine/Ballotine which he titles "Chicken Sausage")
In the recipe for stuffing, the ingredients list out "2 large chicken livers" and the "Same amount or weight of chicken fat as of the chicken livers (lumps from inside the bird)"
The two chicken livers I have weigh ~60g. I've tried trimming off bits and pieces of fat from the chicken, but I can't get anywhere near 60g (so far I have 8g).
Am I misunderstanding the instructions? Or am I just using a leaner bird than what he had when he wrote that recipe?
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