Chicken Liver Spread
From notyourmomma 17 years ago
- 20 minutes to make
- Serves 12
My second favorite use of chicken livers. I used to make this in massive batches for Rollande et Pierre back in the 70's. It was part of their relish tray. I adapted this over the years as our tastes changed and it is more heavily spiced than it used to be. Read more Spreads well and wonderful with the garlic cheese on toasted baquettes. See less
Ingredients
- 1 1/2 lbs. of chicken livers, trimmed, soaked in milk shopping list
- 1 large yellow onion, chopped shopping list
- 2 cloves of garlic, peeled and sliced shopping list
- 1 stick of butter, divided use shopping list
- 3/4 cup of dry white wine, or dry vermouth shopping list
- 2 hard cooked eggs, quartered shopping list
- 1 tbsp. of dry sherry or brandy (if I'm lucky enough to have any) shopping list
- 1 big handful of parsley, washed and coarsely chopped shopping list
- several grinds of black pepper, more is better shopping list
- two dashes of worchestershire sauce shopping list
- 1 and 1/2 teaspoons of coarse salt shopping list
- 1/2 teaspoon of freshly grated nutmeg shopping list
- pinch of allspice shopping list
- pinch of cumin shopping list
- minced chives for garnish shopping list
- 1/4 to 1/3 cup of good quality mayonnaise shopping list
How to make it
- In a saucepan, heat 1/2 stick of butter just to the sizzle stage, add livers, onion, garlic and wine.
- Cover pan and reduce heat to low and poach the livers 20 minutes or so.
- You want them cooked and moist, not dry. The onions and garlic should be soft but not brown.
- In a food processor, process the livers and pan juices until coarsely chopped.
- Add parsley, eggs, brandy, seasonings, remaining 1/2 stick of butter (softened, not melted) and mayonnaise.
- Process until as smooth as you want.
- Taste and adjust for salt. You want to overseason a little because then it chills the flavors tend to mellow out.
- Chill and serve with crostini and top with minced chives.
The Rating
Reviewed by 5 people-
This recipe sounds very much like one I used to eat a long time ago in a bar in Menlo Park Ca. I have been looking for a recipe since, Well since forever :)
dandelion
in Ashland loved it
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now this is the liver spread Im used to...and I love it..although Im the only one who will eat it in my family...LOL...I'll have to make this when the girls get together for dinner nite...Thanks
paprikamama
in Lake Mary loved it
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I was wondering if there was any trick when scaling this recipe up? I would like to serve it at a larger function at church. THX
dandelion
in Ashland loved it
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