Brandied Chicken Liver Mousse Spread Appetizer

• 1 12 lbs chicken livers
• 1 cup whole milk
• 4 teaspoons vegetable oil
• 1 cup yellow onion (chopped)
• 1 12 teaspoons dried thyme
• 4 bay leaves
• 1 12 teaspoons salt
• 12 teaspoon white pepper
• 14 cup brandy
• 12 ounces Philadelphia Cream Cheese (softened)
• 1 12 cups butter (softened)

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.

chicken livers, milk, vegetable oil, yellow onion, thyme, bay leaves, salt, white pepper, brandy, cream cheese, butter

Taken from www.food.com/recipe/brandied-chicken-liver-mousse-spread-appetizer-80756 (may not work)