Chicken Liver SpreadFrom notyourmomma 8 years ago
- 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 Cooknotyourmomma South St. Petersburg, FL
The Rating5 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
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...Thankspaprikamama in Lake Mary loved it
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. THXdandelion in Ashland loved it
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