Chicken Liver Mousse Recipe

Preparation of Chicken Liver Mousse

1. 1

   Prepare the Chicken Livers

   Rinse the chicken livers under cold water and pat them dry with paper towels. Remove any visible fat or connective tissue.

2. 2

   Sauté Aromatics

   In a skillet, melt 50g of butter over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.

3. 3

   Cook the Livers

   Increase the heat to medium-high, add the chicken livers to the skillet, and cook for about 5-7 minutes until they are browned on the outside but still slightly pink on the inside.

4. 4

   Deglaze the Pan

   Pour in the brandy or cognac and scrape the bottom of the pan to release any browned bits. Let the alcohol cook off for about 2 minutes.

5. 5

   Blend the Mixture

   Transfer the liver mixture to a food processor. Add the remaining butter, heavy cream, salt, pepper, and thyme. Blend until smooth and creamy.

6. 6

   Soften Gelatin

   Soak the gelatin sheets in cold water for about 5 minutes until softened. Squeeze out excess water and add to the liver mixture, blending until fully incorporated.

7. 7

   Chill the Mousse

   Pour the mixture into a terrine or mold and refrigerate for at least 4 hours or until set.