Saute chicken livers for 3 minutes. Add onions, applesauce, and spices. Cook and stir about 5 minutes. Stir in 1/4 cup brandy or whiskey, 1/4 cup heavy cream. Put in blender or food processor until smooth. Refrigerate 1-1 1/2 hours. Whip 1/2 cup butter and blend into cooled liver mixture. Refrigerate for at last 2 hours or until set up some what. Store covered. Serve on crackers or rye bread.
By Jan E from Suring, WI
Jan, I'm just loving your recipes today! This sounds so good! I have another 'liver paste' recipe but it calls for 1 lb of butter so I don't use it anymore, although it is sooooo good. Can this be used with beef liver too?
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