This isn’t revolutionary but I do like to buy whole chickens and roast them or break them down and braise them. I often use the bones and back for a quick broth and I like to cook the liver with the broth. The only problem is that one liver isn’t going to help much with dinner other than being a treat for the cook.
In a mixing bowl, take your cooked liver, a knob of soft butter, a pinch of Rancho Gordo Oregano Indio, salt and pepper and mash it with your trusty machacadora, or a fork if you are not as fancy as me. Make a rough paste and spread on to crackers and sprinkle on some chopped parsley. It’s a little gracious something to pass around to your guests until the main show starts with your dinner. And it’s another use for your machacadora.
