Difference between revisions of "Chicken Liver Spread"
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(Created page with "Category:Recipes *Heat fry pan (Med-High (5 on Magic Chef)) & melt a little {{hilite|Butter}} until bubbly. *Sauté [[hilite|Livers}}, turning occasionally until br...") |
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*Heat fry pan (Med-High (5 on Magic Chef)) & melt a little {{hilite|Butter}} until bubbly. | *Heat fry pan (Med-High (5 on Magic Chef)) & melt a little {{hilite|Butter}} until bubbly. | ||
*Sauté | *Sauté {{hilite|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. | **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) | **Livers are done when there is no pink left inside (Overdone if dry & rubbery) | ||
Latest revision as of 15:34, 3 August 2013
- 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)