Name: Elsa's Warm Chicken Liver Spread with The Works
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 8 servings
Cuisine: american
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.

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.

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Elsa's Warm Chicken Liver Spread with The Works

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