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Elsa's Liver Spread

LuvMaerz's picture

I really like liver, and I often crave it... I think I might be lacking in iron or something.  Anyway, I saw this recipe on The Rachael Ray show a while back, and I had to try it.  It is an old family recipe of her mother, Elsa.  They suggest eating this as a warm sandwich spread on toasted bread, with toppings such as Dijon mustard, capers, pickles, and chopped shallots.  I actually prefer it chilled and just spread on some crackers.  YUMMMMMMM!

 Elsa's Liver Spread

  • 2 sticks of butter
  • 3 large onions, chopped
  • 1 pound chicken livers
  • About 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground thyme
  • (Note: I have made this quite a few times, and I only use 1 stick of butter and 1 to 1 1/2 large onions, and it has always turned out yummy.  Personal preference, of course, but it works if you want to cut down on the butter).

    In a large skillet, melt butter over medium heat. Add onions and sweat them for 15 minutes or until golden brown. Once the onions are sweet and tender, add the livers and raise the heat just a bit. Cook until the livers are firm and cooked through, another 5-6 minutes. Add salt, pepper and thyme to the livers and onions. Place the mixture in a food processor and grind into a smooth spread. Transfer to a serving bowl.  Eat warm or chilled as sandwich spread or on crackers.  Leftover spread can be chilled for several days.

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