Ingredients:

1/2 kg Chicken Liver
1 cup unsalted Butter (not margarine or butter spread)
1 cup finely chopped white onion
1/2 tsp salt
1/2 tsp ground black pepper
1/2 cup fresh milk
1/2 cup chopped hard boiled eggs (about 2 - 3 pcs )

Optional :
1 cup rendered chicken fat (in place of butter)
1/2 cup bacon bits (add this when frying the liver)
Thyme, Basil, All spice -  less than 1/4 tsp, depending on your preference.

Procedure :

1. Wash chicken liver in water then let put in a bowl with fresh milk. Let it stand for 10 minutes, make sure each liver is drenched in milk. This neutralizes any left over bile.
2. Sautee onion in oil or butter until translucent, set aside.

3. Remove liver from milk then sautee chicken liver in butter until slightly browned. Avoid overcooking the liver, it should be cooked thoroughly but not dried out. It should be easy to mash with a fork.
4. Mix all ingredients in a food processor. You can either puree or blend it depending on your preferred consistency.  If you don't have a food processor, mash liver first then mix all ingredients thoroughly in a bowl.
5. Store in a mold or in a shallow jar.  Let mixture cool then cover tightly and chill in refrigerator for a few hours.
6. Serve as a spread or filling on lightly toasted bread. It's great on soda crackers too.

A few tips :
- the finer the blending consistency the harder it is to scoop out of the processor
- if the mixture clumps in the food processor, add more melted butter or chicken fat.


Until next time!