Chicken Liver Spread

• Heat fry pan (Med-High (5 on Magic Chef)) & melt a little Butter until bubbly.
• Sauté Livers, turning occasionally until browned on all sides and then a little longer.
  • You can chop the pieces up with a spoon as they cook -- they will cook faster & you can check for doneness inside that way.
  • Livers are done when there is no pink left inside (Overdone if dry & rubbery)
  • If there is liquid left, boil down in pan (afer removing livers) to a few tablespoons.
• Chop Livers to tiny pieces with sharp knife
• Mix together Livers, Liquid, Pepper, a chopped Boiled Egg or two, and enough Mayonnaise to moisten.¹

Courtesy Kathy circa 1985

1: I like to add paprika too sometimes --Harena (talk) 17:33, 19 July 2013 (EDT)