Chicken Liver Mousse Recipe

Instructions

1. 1

   Prepare the Chicken Livers

   Rinse the chicken livers under cold water and pat dry with paper towels. Trim any excess fat and connective tissue.

2. 2

   Sauté Aromatics

   In a skillet over medium heat, melt 40g of the butter. Add the finely chopped shallots and garlic, and sauté until soft and translucent, about 5 minutes.

3. 3

   Cook the Livers

   Increase the heat to medium-high and add the chicken livers to the skillet. Cook for about 5-7 minutes until browned on the outside but still pink inside. Add the brandy and cook for another 2 minutes, allowing the alcohol to evaporate.

4. 4

   Blend the Mixture

   Transfer the liver mixture to a food processor. Add the remaining butter, heavy cream, salt, and pepper. Blend until smooth and creamy. Taste and adjust seasoning if necessary.

5. 5

   Chill the Mousse

   Transfer the mousse to a serving dish or individual ramekins. Cover with plastic wrap and refrigerate for at least 2 hours to set.

6. 6

   Serve

   Serve the chicken liver mousse chilled with blackberry mostarda, cornichons, and sliced baguette.