Chicken Liver Spread

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  • 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)