Brandied Chicken Liver Mousse Spread Appetizer |
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Prep Time: 480 Minutes Cook Time: 15 Minutes |
Ready In: 495 Minutes Servings: 4 |
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This is a wonderful spread. Your guests will love it! 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 brandy |
12 ounces philadelphia cream cheese (softened) |
1 1/2 cups butter (softened) |
Directions:
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 brandy and cook until the liquid is evaporated and the livers are fully cooked through, but still tender.
9. Remove from the heat, and spread onto 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.
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