Chicken Liver Mousse Recipe
pickled vegetables, fresh radish with lemon vinaigrette, grilled LF bread
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Ingredients
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Mousse
Method
Preparation
- 1
Cook Chicken Livers
In a skillet, melt half of the butter over medium heat. Add the chopped onion and garlic, sautéing until soft and translucent. Add the chicken livers and cook for about 5-7 minutes until just cooked through. Deglaze with brandy or cognac and let it simmer for an additional 2 minutes. Remove from heat and let cool slightly.
- 2
Blend the Mousse
Transfer the liver mixture to a food processor. Add the remaining butter, heavy cream, salt, pepper, and thyme. Blend until smooth and creamy. Adjust seasoning if needed.
- 3
Chill the Mousse
Transfer the mousse to a serving dish or individual ramekins. Cover and refrigerate for at least 2 hours, or until set.
