Chicken Liver Recipes

by Julie R and Sandy
(Billings, Montana )

Photo by Site Owner, Deb Savas

Chicken Liver Pate
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Brandy makes this elegant appetizer spread extraordinary. Top with sieved hard-cooked egg yolk or minced green onion for a dash of color.

1/4 cup butter or margarine
1/2 pound chicken livers
1 cup diced onion
2 hard-cooked eggs, chopped
3 tablespoons brandy
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme, crumbled
- snipped parsley
- chopped pimiento
- thinly sliced dark bread or crackers

Melt butter in skillet; brown livers and onion 5 to 6 minutes. Spoon into blender; add eggs, brandy, salt pepper and thyme; puree until well blended. Refrigerate.

To serve: Spoon into small serving dish; garnish with parsley and pimiento. Place dish in center of serving platter; surround with bread slices or crackers.

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Chicken Liver Spread
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1 cup butter or margarine, softened
1 pound chicken livers
1/4 cup minced shallots or green onions
1 small clove garlic, finely minced
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
Dash of pepper
2 tablespoons brandy
Toast

Heat 2 tablespoons butter or margarine in large skillet over high heat. Saute chicken livers, stirring occasionally, until brown on all sides. Stir in shallots or green onions and garlic. Reduce heat to low; cover; cook 15 minutes, stirring occasionally. Remove from heat; cool a few minutes. Put mixture a few livers at a time in a blender and puree. Combine liver mixture, remaining butter or margarine, salt, nutmeg, pepper and brandy. Blend thoroughly. Pack into a crock or bowl. Chill. Serve with toast. Makes 12 servings.