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Pearl's Chicken Liver Spread

Source of Recipe

From "The Glory of Southern Cooking" by James Villas


Recipe Introduction

"Although Pearl Byrd Foster operated one of the most innovative and successful restaurants in Manhattan (Mr & Mrs Foster's Place) during the 1960s and 1970s, she never forgot her roots in Virginia, a fact that was reflected in dishes such as this simple spread she would whip up for private cocktail and wine receptions. What makes the spread so Southern, of course, is the cream cheese and bourbon, and if you want to give it even more flavor dimension, add a pinch or so of ground nutmeg."

List of Ingredients

â—¦ 3 tablespoons butter
â—¦ 2 scallions (white part only), finely chopped
â—¦ 1 small clove garlic, minced
â—¦ ½ pound chicken livers, trimmed of membranes and cut in half
â—¦ 1 ½ cups skinned and shredded cooked chicken legs or thighs
â—¦ One 3-ounce package cream cheese, softened
â—¦ 1 teaspoon finely chopped fresh tarragon leaves (or ¼ teaspoon dried)
â—¦ ½ teaspoon salt
â—¦ ¼ teaspoon freshly ground black pepper
â—¦ 2 tablespoons bourbon


Recipe

In a small skillet, melt the butter over moderately low heat, then add the scallions, garlic, and livers and cook, stirring, till the scallions are soft and the livers just cooked through, about 5 minutes.

Remove from the heat and let cool slightly, then transfer to a blender or food processor. Add the remaining ingredients and blend till very smooth.

Scrape the spread into a crock or bowl, cover with plastic wrap, and chill two hours. Serve the spread with crackers or Melba toast.

Makes about 3 cups