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Danish Chicken Liver Spread

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PREP TIME
25 min
COOKING TIME
50 min
TOTAL TIME
75 min
SERVINGS
12 servings
Snack Danish
Danish Chicken Liver Spread
Ingredients
  • 2 tablespoons all-purpose flour
  • 1 teaspoon water, or as needed
  • 1 pound chicken livers, trimmed
  • 1 1/4 cups heavy whipping cream
  • 1 onion, quartered
  • 2 eggs
  • 2 tablespoons butter, melted
  • 1 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • ground black pepper to taste
Instructions
1
Preheat your oven to the desired temperature of 390 degrees Fahrenheit or 200 degrees Celsius.
2
To create a smooth base, combine flour and water in a bowl until you achieve a thin, even consistency. Gradually add more water as necessary to reach your desired level of liquidity.
3
Next, combine the flour mixture with chicken livers, cream, onion, eggs, butter, salt, nutmeg, and black pepper in a food processor. Process the ingredients until they are well-blended and have a smooth, uniform texture.
4
Transfer the liver mixture to three 7x4-inch disposable pans and cover them with aluminum foil. Place these pans in a larger baking pan, ensuring that the pans are submerged up to halfway in water.
5
Bake the liver mixture in your preheated oven for 25 minutes. Remove the foil and continue baking until the liver mixture is cooked through, taking approximately an additional 25 minutes.
6
Check for doneness by inserting an instant-read thermometer into the center of the liver mixture. The temperature should reach at least 165 degrees Fahrenheit or 74 degrees Celsius.
7
Finally, let the liver mixture cool to room temperature before covering it with lids and refrigerating it.