Recipe courtesy of Elsa Scuderi

Elsa's Warm Chicken Liver Spread with The Works

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  • Level: Easy
  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
  • Yield: 8 servings
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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


  1. Preheat oven to 400 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.