Bread Service Recipe

Prepare livers

Rinse trimmed chicken livers and pat dry. Remove any connective tissue or green bits. Season lightly with 1/2 tsp of the sea salt and 1/4 tsp black pepper.

Sauté aromatics

In a heavy skillet over medium heat, melt 2 tbsp of the unsalted butter. Add the finely chopped shallot and cook until translucent, about 2–3 minutes. Add the minced garlic and thyme leaves and cook 30 seconds until fragrant.

Cook livers

Increase heat to medium-high, add the livers in a single layer and sear 1–2 minutes per side until browned outside but still slightly pink inside (do not overcook). Remove livers to a plate.

Deglaze

Add the bourbon to the hot pan to deglaze, scraping up browned bits. Let it flame carefully if desired and cook until most alcohol aroma has burned off, about 30–45 seconds. Remove from heat and let cool 1–2 minutes.

Blend mousse

In a food processor or blender, combine the seared livers, sautéed shallot mixture (including any pan juices), remaining 4 tbsp butter (cold cubed or softened), heavy cream, softened cream cheese, remaining 2.5 tsp sea salt, remaining 3/4 tsp black pepper. Purée until completely smooth, scraping down sides as needed—about 1–2 minutes. Taste and adjust seasoning.

Strain and chill

Pass the puréed mixture through a fine-mesh sieve into a bowl using the back of a spoon for maximum silkiness. Press to remove any solids. Transfer to a ramekin or small bowl, smooth the top, and cover with plastic wrap touching the surface to prevent oxidation. Chill in refrigerator at least 2 hours to firm—or overnight for best flavor.

Finish

Before serving, let mousse sit 10–15 minutes at room temperature for spreadability. Optionally grate a little orange zest over the top and garnish with a few microgreens or thyme sprigs.

Culture butter

In a small bowl, combine the cold cubed unsalted butter and the plain full-fat yogurt. Toss to coat pieces lightly. Cover and leave at room temperature (around 70°F / 21°C) for 6–8 hours, or until butter develops a mild tang and aroma—do not let it become runny. Alternatively, refrigerate and allow cultures to develop slowly overnight (8–12 hours).

Whip & wash

Once cultured, transfer butter to a stand mixer or use a hand mixer. Whip on medium speed until solids separate from buttermilk and you have clumps of butter (2–4 minutes). Drain off the buttermilk. Rinse the butter under cold water while pressing it with a spatula or back of a spoon until the rinse runs clear to remove remaining buttermilk—this improves shelf life.

Season & chill

Work in the fine sea salt and optional lemon zest, tasting and adjusting salt to your preference (start with 1/2 tsp). Shape into a log or press into a small bowl, cover, and refrigerate until firm (about 30–60 minutes). Keep chilled until serving.

Prepare bread

Preheat oven to 375°F (190°C). Slice the baguette or loaf on a diagonal into 1/2-inch slices. Arrange on a baking sheet and toast in the oven 6–8 minutes until crisp and lightly golden. Allow to cool slightly.

Plate

Place chilled bourbon liver mousse, cultured butter, toasted bread, and cornichons or pickled shallots on a wooden board or serving platter. Provide small butter knives or spreaders. Garnish mousse and butter with microgreens or parsley.

Serve

Recommend guests spread cultured butter on warm toast and enjoy mousse in small amounts with pickles to cut the richness. Mousse may be returned to refrigerator between servings; remove 10 minutes before next service for easier spreading.