CHICKEN LIVER SPREAD

MAKES ABOUT 3/4 CUP

I love this. It is somewhat versatile. Chop the livers and eggs instead of processing. Or, process even finer and you have a paté. This recipe can be made in any amount desired.

INGREDIENTS

1/2 tablespoon butter

1/4 cup coarsely chopped onions

1 large clove garlic, coarsely chopped

1/4 pound chicken livers

Salt and pepper to taste

1 hard-cooked egg, chopped

Heat the butter in a small skillet over medium heat. Add the onions and sauté until golden brown, about 10 minutes. Add the garlic and sauté another minute. Remove from pan with a slotted spoon. Pat the chicken livers dry with a paper towel. Season on all sides with salt and pepper. Return the skillet to medium heat, adding a little more butter if needed. Add the livers and sauté until browned, about 2 minutes per side depending on size. You want them to be no more than medium doneness, preferably medium-rare. Add to the onions and let cool about 10 minutes. Place the cooled livers and onions in a processor and chop, using a pulsing action. Add the eggs and pulse again until the desired texture. Taste for seasoning. Place in a small container and refrigerate for at least 2 hours or up to 2 days. Serve with crackers, preferably wheat.

Note: An herb or spice, such as oregano, would be very good in this spread.

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