Made by soaking chicken liver in milk and sautéing it with onion in butter, this spread's smooth, spreadable texture is a natural fit for the breakfast table. Balanced with thyme and black pepper, its flavor deepens once it rests in the fridge.
Cut the chicken liver into small pieces and let it sit in milk for 10 minutes; this soaking reduces the liver's bitterness.
Melt the butter in a pan and sauté the onion until translucent, about 8 minutes.
Add the drained chicken liver to the pan and cook with thyme, black pepper and salt for 12 minutes until no longer pink inside.
Blend the mixture into a smooth spread, then chill it in the fridge for 20 minutes.
If you skip soaking the liver in milk, the flavor turns sharper, so don't skip this step. Do not serve the spread before chilling it for at least 20 minutes, or it won't set properly. Allergens: contains milk and dairy.
If you use a little olive oil instead of butter, the spread turns lighter but looser; in that case I would extend the chilling time by 10 minutes.
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