Recipe

Chicken Liver Spread Recipe

	Notyourmomma / All my dishes 1 year, 2 months ago 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 ... More Prep:30m Cook:20m Servings:12	Notyourmomm
	inexpensive easy delicous spread

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Fans

jenniferby

dandelion

paprikamam

Ingredients

1 1/2 lbs. of chicken livers, trimmed, soaked in milk

1 large yellow onion, chopped

2 cloves of garlic, peeled and sliced

1 stick of butter, divided use

3/4 cup of dry white wine, or dry vermouth

2 hard cooked eggs, quartered

1 tbsp. of dry sherry or brandy (if I'm lucky enough to have any)

1 big handful of parsley, washed and coarsely chopped

several grinds of black pepper, more is better

two dashes of worchestershire sauce

1 and 1/2 teaspoons of coarse salt

1/2 teaspoon of freshly grated nutmeg

pinch of allspice

pinch of cumin

minced chives for garnish

1/4 to 1/3 cup of good quality mayonnaise

Directions

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.

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Comments

dandelion 1 year, 2 months ago said:
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 :)

linebb956 1 year, 2 months ago said:
I'v never tried making a liver spread.. We get that stuff in a roll in the deli section.. I will try this one.. I never have a white wine, I'm in love with red.. What do you think I could use in place of? And as my processor just bit the dust, so this is an excuse to get a new one!

notyourmomma 1 year, 2 months ago said:
Oh, white wine is just a suggestion, go ahead and use a good red. It will just make the livers a little more pink. I borrow the suggestion from the esteemed Julia Child to keep a bottle of dry vermouth in my pantry to use in place of a white wine. I prefer to drink red and I often use the vermouth as a substitute for white. It keeps forever.

paprikamama 1 year ago said:
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

merlin 2 months, 2 weeks ago said:
Notcho. I was looking for a perfect chopped liver recipe for a Jewish feast I'm making next week. Borscht, tongue, the whole "magilla". I think this is it! Thanks.

M

dandelion 1 month, 1 week ago said:
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

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