Brandied Chicken Liver Mousse Spread Appetizer

Total Time: 8 hrs 15 mins Preparation Time: 8 hrs Cook Time: 15 mins

Ingredients

• 1 1/2 lbs chicken livers
• 1 cup whole milk
• 4 teaspoons vegetable oil
• 1 cup yellow onion (chopped)
• 1 1/2 teaspoons dried thyme
• 4 bay leaves
• 1 1/2 teaspoons salt
• 1/2 teaspoon white pepper
• 1/4 cup
• 12 ounces philadelphia cream cheese (softened)
• 1 1/2 cups butter (softened)

Recipe

• 1 rinse the livers in cold water and pat dry with paper towel.
• 2 in a small enough bowl, combine the livers and milk, making sure that the milk covers the livers.
• 3 cover with plastic wrap and refrigerate at least 8 hours or overnight.
• 4 after the refrigeration, drain the livers well.
• 5 in a large heavy skillet, heat the oil over medium-high heat.
• 6 add the livers, onions, thyme, bay leaves, only 1 teaspoon salt, and the white pepper.
• 7 cook, stirring occasionally, until the livers are just slightly pink and the onions are soft, which should take about 5 minutes.
• 8 carefully add the and cook until the liquid is evaporated and the livers are fully cooked through, but still tender.
• 9 remove from the heat, and spread a large plate to cool.
• 10 after it is cooled to room temperature, transfer to a food processor.
• 11 add the cream cheese and butter, and process on high speed until smooth.
• 12 add the remaining 1/2 teaspoon of salt and pulse to blend.
• 13 line a 5-cup loaf pan or baking dish (8 1/2” by 4 1/2” by 3” deep) with plastic wrap, leaving an overhang of several inches.
• 14 spoon the mixture into the pan or baking dish, smoothing out with a rubber spatula.
• 15 wrap the pan or dish with the overhanging wrap and chill until firm, at least 8 hours or overnight.