This spread is made by soaking chicken liver in milk, then sautéing it with onion in butter. Its smooth texture makes it a welcome addition to the breakfast table. Thyme and black pepper round out the flavor, which deepens after chilling.
Cut the chicken liver into small pieces and soak it in the milk for 10 minutes; this helps reduce its bitterness.
Melt the butter in a pan and cook the onion for 8 minutes, until softened and golden.
Drain the chicken liver and add it to the pan. Cook it with the thyme, black pepper, and salt for 12 minutes, until no pink remains inside.
Blend the mixture until smooth, then chill it in the refrigerator for 20 minutes.
Cooking the liver without first soaking it in milk will give it a sharper flavor, so do not skip this step. Chill the spread for at least 20 minutes before serving so it can firm up. Contains dairy.
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