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Chicken Liver Spread

Makes about 3/4 cups

I love a good chicken liver spread, and this recipe is so easy and delicious. It is somewhat versatile. You can chop the livers and eggs instead of processing, or process even finer for a paté. Just remember that a little goes a long way, so make it in any amount desired, whether for an intimate gathering or party entertaining.


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 a little pink inside or they will be dry and mushy. 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 or crostini, preferably wheat for a more assertive flavor.

Notes: I usually add some dried oregano, about 1/2 teaspoon to the spread. Fresh parsley would also be good. Traditionally, rendered chicken fat, called schmaltz, would be used instead of butter. When you make chicken broth or stock, remove the top layer of congealed fat, place it in a container and freeze for uses such as this. Alternately, the fat and skin from raw chicken can be removed and frozen until there is enough to render. Place it in a saucepan over medium heat until the fat has liquefied. Strain while still warm to remove any browned bits. Refrigerate for up to one week or freeze, portioned into desired amounts.