Brandied Chicken Liver Mousse Spread Appetizer

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READY IN: 8hrs 15mins
Recipe by Alan Leonetti

This is a wonderful spread. Your guests will love it!

Ingredients Nutrition


  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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