Recipe courtesy of Elsa Scuderi
Elsa's Warm Chicken Liver Spread with The Works
Getting reviews...
- Level: Easy
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 392
- Total Fat
- 27 g
- Saturated Fat
- 16 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 15 g
- Cholesterol
- 256 mg
- Sodium
- 481 mg
- Level: Easy
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 392
- Total Fat
- 27 g
- Saturated Fat
- 16 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 15 g
- Cholesterol
- 256 mg
- Sodium
- 481 mg
Ingredients
Directions
- 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.
Cook’s Note
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.
