Chicken Liver Mousse Recipe

Preparation Steps

1. 1

   Prepare the Chicken Livers

   Rinse the chicken livers under cold water and trim any connective tissue or fat. Pat them dry with paper towels.

2. 2

   Sauté Aromatics

   In a skillet, melt 50g of butter over medium heat. Add the chopped shallots and minced garlic, sauté until softened, about 3-4 minutes.

3. 3

   Cook the Livers

   Increase heat to medium-high, add the chicken livers, and cook for about 5-7 minutes until they are browned outside but still slightly pink inside. Pour in the brandy or cognac and flambé if desired. Cook for an additional minute, then remove from heat.

4. 4

   Blend the Mixture

   Transfer the liver mixture to a food processor. Add the remaining butter (50g), heavy cream, salt, black pepper, thyme, and lemon juice. Blend until smooth and creamy.

5. 5

   Chill the Mousse

   Transfer the mousse to a serving dish or individual ramekins. Cover and refrigerate for at least 4 hours, or until set.

6. 6

   Serve

   Serve the chicken liver mousse chilled with toasted bread or crackers and garnish with additional thyme if desired.