Elsa's Warm Chicken Liver Spread with The Works

Total Time:
40 min
15 min
25 min

8 servings

  • 2 sticks butter
  • 3 large onions, thinly sliced
  • 1 pound chicken livers, rinsed, dried, and trimmed of any connective tissues
  • 8 slices sprouted wheat bread or pumpernickel bread
  • About 1 teaspoon salt, 1/2 palm full
  • 1/2 teaspoon black pepper, eyeball it
  • 1/2 teaspoon ground thyme, eyeball it
  • 1 small jar cornichons or baby sweet gherkins
  • 2 shallots, finely chopped
  • 1/2 cup grainy Dijon mustard
  • 1/4 cup capers, drained
  • 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.

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