Cook Time
16 min
Yields
8 servings
Fresher and more delicious than storebought. Plus you get to say ‘I made it myself.’
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ingredients
1
Tbsp butter
1
onion, chopped
2
cloves garlic, minced
⅓
tsp chopped fresh thyme
1
lb(s) chicken, livers, halved, and, trimmed
¼
cup port
¼
cup brandy
¼
cup cream cheese
½
tsp dry mustard
¼
tsp ground cloves
¼
tsp allspice
¼
tsp salt
¼
tsp pepper
2
Tbsp finely chopped fresh parsley
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directions
Step 1
In skillet, melt butter over medium heat; cook onion, garlic and thyme, stirring often, for 3 minutes or until softened.
Step 2
Add chicken livers; cook, stirring often, for 8 minutes or just until slightly pink inside.
Step 3
Remove from heat; let stand for 5 minutes.
Step 4
In food processor, purée together liver mixture, brandy, cream cheese, mustard, cloves, allspice, salt and pepper until smooth. Transfer to serving bowl.
Step 5
Place plastic wrap directly on surface; refrigerate for at least 4 hours or until firm. (Make-ahead: Refrigerate for up to 1 day.)
Step 6
Sprinkle with parsley.