Brandied Chicken Liver Mousse Spread Appetizer

1. 1

   Rinse the livers in cold water and pat dry with paper towel.

2. 2

   In a small enough bowl, combine the livers and milk, making sure that the milk covers the livers.

3. 3

   Cover with plastic wrap and refrigerate at least 8 hours or overnight.

4. 4

   After the refrigeration, drain the livers well.

5. 5

   In a large heavy skillet, heat the oil over medium-high heat.

6. 6

   Add the livers, onions, thyme, bay leaves, only 1 teaspoon salt, and the white pepper.

7. 7

   Cook, stirring occasionally, until the livers are just slightly pink and the onions are soft, which should take about 5 minutes.

8. 8

   Carefully add the brandy and cook until the liquid is evaporated and the livers are fully cooked through, but still tender.

9. 9

   Remove from the heat, and spread onto a large plate to cool.

10. 10

    After it is cooled to room temperature, transfer to a food processor.

11. 11

    Add the cream cheese and butter, and process on high speed until smooth.

12. 12

    Add the remaining 1/2 teaspoon of salt and pulse to blend.

13. 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. 14

    Spoon the mixture into the pan or baking dish, smoothing out with a rubber spatula.

15. 15

    Wrap the pan or dish with the overhanging wrap and chill until firm, at least 8 hours or overnight.

* Per serving · 4 servings · Values may vary.