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Ingredients
| chicken liver: 1.5 lbs |
| whole milk: 1 cup |
| vegetable oil: 4 tsp |
| onions - yellow (chopped): 1 cup (chopped) |
| dried thyme (leaves): 1 1/2 tsp |
| bay leaf: 4 |
| salt: 1 1/2 tsp |
| white pepper (ground): 1/2 tsp |
| brandy (Cognac): 1/4 cup |
| cream cheese: 12 oz (softened) |
| salted butter: 1 1/2 cups (softened) |
Brandied Chicken Liver Mousse Spread Appetizer
Credit: Food.com
User rating:
-
Prep Time
480 min -
Cook Time
15 min -
Servings
5 serving(s)
Tags
- Rinse the livers in cold water and pat dry with paper towel.
- In a small enough bowl, combine the livers and milk, making sure that the milk covers the livers.
- Cover with plastic wrap and refrigerate at least 8 hours or overnight.
- After the refrigeration, drain the livers well.
- In a large heavy skillet, heat the oil over medium-high heat.
- Add the livers, onions, thyme, bay leaves, only 1 teaspoon salt, and the white pepper.
- Cook, stirring occasionally, until the livers are just slightly pink and the onions are soft, which should take about 5 minutes.
- Carefully add the brandy and cook until the liquid is evaporated and the livers are fully cooked through, but still tender.
- Remove from the heat, and spread onto a large plate to cool.
- After it is cooled to room temperature, transfer to a food processor.
- Add the cream cheese and butter, and process on high speed until smooth.
- Add the remaining 1/2 teaspoon of salt and pulse to blend.
- 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.
- Spoon the mixture into the pan or baking dish, smoothing out with a rubber spatula.
- Wrap the pan or dish with the overhanging wrap and chill until firm, at least 8 hours or overnight.