• 5 tablespoons butter, softened
  • 2 shallots, chopped
  • 1 pound chicken livers, drained and halved
  • 1/4 cup brandy or cognac


In large saucepan, melt butter over medium heat. Add shallots and saute until softened, about 4 minutes. Increase heat to high; add chicken livers. Saute until browned and firm, about 5 minutes. Transfer chicken livers to the bowl of a food processor; cool for 10 minutes.

In the food processor bowl, add cognac or brandy. Whirl until very smooth. Add shallots gradually; process until last of shallots is added. Transfer to bowl; cover and refrigerate until needed.

Serve as a spread with crackers or apples.

Recipe reprinted by permission of All rights reserved.

RecID 9550

Recommended Items for You


Sign Up for Newsletters Here

Get coupons, sale alerts, recipes, and more goodies, oh joy!