Chicken Liver Spread

Steps

1. 1Prep.Wash the livers, pat them dry with a paper towel. Cut off the two ends of the onions, cut them in half along the equator, peel them, and cut the halves again into chunks. Put them in a bowl with the 1 tablespoon of the oil and toss them around until coated.
2. 2Peel, quarter, core, and coarsely chop the apple. Melt the butter in a frying pan over medium heat. Add the apple and cook for about 10 minutes until the chunks get soft. Add the sage and black pepper and cook for about 1 minute. Add the sherry and turn the heat to high. Cook another 3 to 4 minutes burning off the alcohol. Trust me you don’t want it. Remove from the heat and add the salt.
3. 3Fire up. Start your smoker and aim for 225°F or set up a grill for 2-zone cooking, 325°F on the indirect side, and get some smoke rolling. Cook the livers on the indirect side until they turn dark on the outside and are no longer floppy. This will take only about 20 minutes. They may remain pink on the inside, but they will be cooked. At the same time grill the onion on the indirect side until the pieces are translucent, also about 20 minutes. Chop them into bite sized chunks.
4. 4Dump the livers, onions, and apples into a food processor, and beat it up on a medium speed until it is a uniform paste. Go for smooth, but hey, a few small lumps won’t choke anyone. If you use a blender you will have to work in batches, but it should work. Taste and adjust salt and sherry as needed. Spoon into a bowl, cover, and chill. You can eat it warm, but I prefer it chilled.
5. 5Spread it on everything: crostini, crackers, sandwiches, bagels, rye bread, burgers... Go nuts and top with bacon onion jam from my first book, Meathead. Use it to enrich pasta sauce. Stuff it into puff pastry or mushroom caps for baking. Serve it alongside charcuterie on a cheese board. That's 10 ways to use it right there. Get creative and you'll come up with at least another 40 ways.