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Chicken Liver Spread

Source of Recipe

From "A Southerly Course" by Martha Foose


Recipe Introduction

"Like great Southern folk art, this recipe takes something humble and puts it on a pedestal so it can be admired. Chicken livers are so inexpensive and can be transformed into a luxury with the addition of a poultry seasoning blend, onions, butter, and bacon. Lining the bowl with plastic wrap and taking some artistic license with bread and butter pickles and pimientos means that this spread, when inverted for serving, becomes something to behold."

List of Ingredients

â—¦ 1 pound chicken livers, well trimmed and thoroughly rinsed
â—¦ ½ cup chopped onion
â—¦ ½ teaspoon poultry seasoning
â—¦ 8 tablespoons (1 stick) unsalted butter, softened
â—¦ 6 slices bacon, cooked and crumbled
â—¦ 1 teaspoon dry mustard
â—¦ ¼ teaspoon salt
â—¦ ¼ teaspoon freshly ground black pepper
â—¦ ¼ cup cold chicken broth, preferably homemade
â—¦ Bread and butter pickles, for garnish
â—¦ Diced pimientos, for garnish
â—¦ Baguette slices, for serving


Recipe

In a medium saucepan, combine 1 ½ cups water with the chicken livers, onion, and poultry seasoning. Simmer for 10 minutes. Remove the pan from the heat and allow the livers to cool in the liquid. When the livers are cool, drain well.

Put the livers, butter, bacon, mustard, salt, and pepper in the bowl of a food processor. Pulse until the mixture is smooth, adding the chicken broth as needed to make a smooth thick paste.

Line a 2-cup bowl with plastic wrap and spray with nonstick cooking spray. Arrange the pickle slices and pimientos in a mosaic or other decorative pattern in the bowl. Spoon the liver mixture over the pickles. Press lightly and tap several times on the counter to knock out any air bubbles. Cover and refrigerate for at least 2 hours.

To unmold, dip the bowl in hot water for a minute and invert onto the serving platter; discard the plastic wrap.
Serve with baguette slices.

Makes 2 cups