Chicken Liver Mousse Recipe

Chicken Liver Mousse Directions

1. 1

   Prepare the Livers

   Rinse the chicken livers under cold water, removing any connective tissue or fat. Pat dry with paper towels.

2. 2

   Sauté Aromatics

   In a skillet, melt 50g of butter over medium heat. Add the shallots and garlic, and sauté until soft and translucent, about 5 minutes.

3. 3

   Cook the Livers

   Add the chicken livers to the skillet along with the bay leaf and thyme. Cook until the livers are browned on the outside but slightly pink on the inside, about 5-7 minutes.

4. 4

   Deglaze

   Pour in the cognac or brandy and simmer for 2 minutes, scraping the bottom of the skillet to release any browned bits.

5. 5

   Blend the Mixture

   Remove the skillet from heat and let cool slightly. Transfer the mixture to a food processor, add the remaining butter and heavy cream, and blend until smooth and creamy. Season with salt and pepper.

6. 6

   Chill

   Transfer the mousse to a serving dish or ramekins, cover with plastic wrap, and refrigerate for at least 4 hours or until set.

7. 7

   Serve

   Serve the chicken liver mousse chilled with slices of toasted baguette and rhubarb mostarda on the side.