Chicken Liver Spread
I like to have a number of easy options available over the hoidays for guests who we invite over for a glass of holiday cheer, and find spreads and dips work perfectly. The method used to cook this liver pate, or mousse, creates a very creamy texture that is perfect for spreading onto slices of toasted bread or whole grain crackers. The spread has just a subtle liver flavor that is delicious when brandy and spices are added in, and is very similar to some liver spreads I’ve enjoyed while in Tuscany. I actually tripled my recipe when I made it, and made three separate crocks so I could freeze two to enjoy over the Christmas holidays. This delicious spread would also be a great hostess gift along with a bag of artisan seeded crackers.
Deborah Mele 2011
Creamy Tuscan Chicken Liver Spread
Baking the spread in the oven as you would a custard creates a very creamy texture.
- 3 Tablespoons Chopped Onion
- 2 Cloves Garlic, Peeled & Minced
- 2 Tablespoons Olive Oil
- 1/2 Cup Brandy
- 6 Ounces Trimmed Chicken Livers
- 5 Large Egg Yolks
- 1 Cup Whole Milk
- 1/4 Teaspoon Flour
- 1/2 Teaspoon Grted Nutmeg
- 1/4 Teaspoon Ground Allspice
- Salt & Pepper
- 6 Tablespoons Butter
- 2 Fresh Bay Leaves
- Preheat oven to 350 degrees F.
- Heat the olive oil in a skillet, and cook the onions until lightly golden brown, then add the garlic and cook another minute or two.
- Remove from the heat and add the brandy and then return to the heat and cook until the brandy has reduced by half.
- Place the onion mixture in a food processor along with the chicken livers and egg yolks and blend until smooth.
- Add the milk, flour, nutmeg, allspice, salt and pepper and blend until well mixed.
- Pour the mixture into a crock large enough to hold it all, and then place the crock in a larger oven-proof pan filled halfway up the sides of the crock with water.
- Bake until the spread has set when a knife inserted into the center comes out clean, about 50 to 55 minutes.
- Remove from the water bath, and cool to room temperature.
- If making the topping, melt the butter in a small pan over low heat then let sit 5 minutes.
- Arrange the bay leaves onto the spread, and then spoon the clarified butter on top.
- Refrigerate the spread at least one hour before serving although it can be made up to 5 days in advance.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 242Total Fat: 18gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 285mgSodium: 181mgCarbohydrates: 3gFiber: 0gSugar: 2gProtein: 11g
We never added egg yolks nor milk to Fegatini, is there a reson for that? Just a binder?
We use also capers. Yes, original recipes includes also anchovy, one day we divided the spread in two and one added the anchovies and found that the concern of a “fishy” taste is not true.
Manuela, adding the egg yolks and milk simply creates a sort of custard which makes a much creamier spread. I have made liver spread many different ways over the years and find many North Americans prefer it a little creamier.