Chicken Liver Spread


1 pound chicken liver
3 slices bacon finely chopped
3 tablespoons butter
1 tablespoon vegetable oil
1 bouillon cube
1/2 cup water
1 medium onion chopped
1/2 teaspoon dried parsley leaves
1/2 teaspoon dried thyme leaves
1 teaspoon mustard

Salt and pepper to taste


  • In a small skillet put 1 tablespoon oil and fry the chopped bacon and onion until golden; set aside.
  • Heat the butter in a large skillet and brown the liver on both sides.
  • Dissolve bouillon cube in 1/2 cup water. Add 3 tablespoons water with bouillon into the liver, reduce heat and cook for 4 to 5 minutes.
  • Add bacon and onion to the liver, season with salt and pepper and add herbs. 
  • Stir everything together, add rest of the bouillon and cook only 1 minute. Remove from heat and blend in food processor or blender until smooth.
  • Pour into serving bowl or mold and refrigerate overnight.
  • Unmold and garnish with lettuce and cooked eggs and serve with bread or crackers.
NOTE: Excellent for sandwiches or canapés.

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Did You Know?
Why do onions make you cry?

As onions are sliced, cells are broken open. Onion cells have two sections, one with enzymes called allinases, the other with sulfides. When the enzymes mix with the sulfides (amino acid sulfoxides), sulfenic acids are formed. Sulfenic acid is unstable and decomposes into a volatile gas called syn-ropanethial-S-oxide. The gas then dissapates through the air and eventually reaches one's eye, where it will react with the water to form a mild sulfuric acid. The sulfuric acid irritates the nerve endings in the eyes, making them sting.

The release of gas can thus best be prevented by cutting the onions under running tap water or completely under water. This is not very practical of course. For more tips and information, please check links in External links section.

Different species of onions will release different amounts of sulfenic acids, thus some will cause more tear formation than others. FREE Recipes