Best Chicken Liver Spread Recipes

CHICKEN LIVER SPREAD

Steps:

• In 10-inch skillet melt butter; add chicken livers and garlic.
• Cook over medium high heat, stirring occasionally, until liver is fork tender (6 to 8 minutes).
• Stir in remaining spread ingredients.
• Continue cooking until heated through (1 to 2 minutes).
• Spoon into blender container or food processor.
• Blend or process until smooth.
• Press liver mixture into greased 2 cup mold or soup bowl.
• Chill until firm (1 to 2 hours).
• In small bowl, stir together all frosting ingredients.
• Unmold liver spread onto a serving plate.
• Frost liver spread, decorating if desired.

CHOPPED CHICKEN LIVER SPREAD

Steps:

• Saute the livers in half the fat until they are no longer pink inside, about 5 minutes.
• Remove from the pan and add the onion and the remaining fat.
• Saute the onion until golden.
• Grind the liver-onion mixture and the eggs using a coarse blade on your grinder.
• Add the crispy fried skin and tiny pieces of crunchy friend chicken fat if you wish.
• Add salt and pepper.
• Serve with toast points or crackers.

ELSA'S WARM CHICKEN LIVER SPREAD WITH THE WORKS

Steps:

• Preheat oven to 400 degrees F.
• In a large skillet, melt butter over medium heat. Add onions and sweat them 15 minutes; - do not let brown. Once the onions are sweet and tender, add livers and raise heat just a bit. Cook until livers are firm and cooked through, another 5 to 6 minutes.
• While livers cook, place bread on a cookie sheet and bake in oven to dry out and toast, 5 to 6 minutes. Cut toasted bread slices corner to corner. Pile toast triangles into a bread basket.
• Combine salt, pepper and thyme and sprinkle over the livers and onions. Place mixture in food processor in batches and grind into smooth spread. Transfer to a serving bowl.
• Fill ramekins or other small dishes with cornichons, shallots, mustard, and capers and arrange around the warm spread and toast basket.

CHICKEN LIVER AND EGG SPREAD

Steps:

• Grill the chicken livers, let them cool, trim and cut in chunks.
• Process in the food processor, pulsing until finely chopped, transfer to a mixing bowl.
• Now do the same with the onion, add to the liver.
• The same again for the eggs, or do them by hand because you don't want them too fine.
• Add also to the liver mixture.
• Add the chicken fat and blend well, season with salt and pepper.
• Chill before serving.

CHICKEN LIVER SPREAD

Steps:

• In a medium saucepan, combine 1 1/2 cups water with the chicken livers, onion, and poultry seasoning. Simmer for 10 minutes. Remove the pan from the heat and allow the livers to cool in the liquid.
• When the livers are cool, drain well. Put the livers, butter, bacon, mustard, salt, and pepper in the bowl of a food processor. Pulse until the mixture is smooth, adding the chicken broth as needed to make a smooth thick paste.
• Line a 2-cup bowl with plastic wrap and spray with nonstick cooking spray. Arrange the pickle slices and pimientos in a mosaic or other decorative pattern in the bowl. Spoon the liver mixture over the pickles. Press lightly and tap several times on the counter to knock out any air bubbles. Cover and refrigerate for at least 2 hours.
• To unmold, dip the bowl in hot water for a minute and invert onto the serving platter; discard the plastic wrap. Serve with the baguette slices.
• Lucky for me I'm married to an artisan baker. Not only does he smell like a warm, freshly baked loaf of bread much of the time, but he also makes me baguettes. When I ask nicely, he will make them with wild rice cooked in chicken broth to serve alongside this beautiful spread.
• Bread and butter pickles let the rich iron flavor of the livers come through, whereas small dills can cover up their flavor.

CHICKEN LIVER SPREAD

Steps:

• Boil chicken livers for 20 minutes and drain.
• Chop livers, onions and hard boiled egg.
• Mix with garlic powder and Miracle Whip.

ELSA'S WARM CHICKEN LIVER SPREAD WITH THE WORKS

Steps:

• Preheat oven to 400 degrees F.
• In a large skillet, melt butter over medium heat. Add onions and sweat them 15 minutes; - do not let brown. Once the onions are sweet and tender, add livers and raise heat just a bit. Cook until livers are firm and cooked through, another 5 to 6 minutes.
• While livers cook, place bread on a cookie sheet and bake in oven to dry out and toast, 5 to 6 minutes. Cut toasted bread slices corner to corner. Pile toast triangles into a bread basket.
• Combine salt, pepper and thyme and sprinkle over the livers and onions. Place mixture in food processor in batches and grind into smooth spread. Transfer to a serving bowl.
• Fill ramekins or other small dishes with cornichons, shallots, mustard, and capers and arrange around the warm spread and toast basket.
• Tip: Rachael builds her toast like this: mustard, liver spread, shallots, capers and a pickle on top! YUM-O!
• Leftover spread can be chilled for several days.