Ingredients
- 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
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.
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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By dld11121
Houston, TX
on August 06, 2011
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I made this awhile back. I am open to different things, but this did not taste good. No one liked it, not even my father who loves chicken livers.
By Golden Lillikoi
San Antonio, TX
on February 15, 2011
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Wow! You did it again!!! You have converted me from liver-hater into a liver-lover. I remember when my grandma used to force me to eat chicken liver years ago, she said it was for my hemoglobin, gosh it was awful! I swore I'd never eat liver again as soon as I can make my own eating decisions.
I saw you making this recipe one day, telling us that we'll love it and being a Rachael Ray fan since you first started in the FN I decided to give it a try. Well, this is a recipe I WILL do AGAIN!!! No weird aftertaste, buttery and tasty. I thought it was better than goose liver. Excited about the outcome and leftovers (I made the recipe for myself, I've been eating this for brunch and snacking on a toasted Sweet Hawaiian Roll (sounds weird, but delicious.
THANK YOU FOR SHARING THIS RECIPE!!! :o
By ViolVal11
Brooklyn, NY
on January 01, 2011
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Excellent recipe. Easy to make, smooth liver spread. I am from Russia and we made liver spread with much more ingredients and process was tiresome. Rachel Ray's recipe is very easy, but outcome is above excellent. I brought liver spread to the New Year celebration and it was a hit. Highly recommended!! Thanks Rachel Ray. I have to add something I didnot put any butter. I just use some olive oil, the spread is still very smooth. If you want to make it a little healthier - skip the butter!
Read all 28 reviews