Pickled Chicken Shallots Liver Recipe

Peel the small shallots: trim root ends, score the skins, and blanch in boiling water for 30 seconds, then plunge into ice water. Once cool, slip off skins. Leave whole if small or halve lengthwise if medium.

In a small saucepan combine 1 cup chicken stock, 1 cup water, 3 tablespoons white wine vinegar, 2 tablespoons granulated sugar, 1 teaspoon kosher salt, 1 tablespoon black peppercorns, 1 bay leaf, and 1 sprig fresh thyme. Bring to a gentle simmer and stir until sugar and salt dissolve.

Add the peeled shallots to the simmering brine and poach gently for 6–8 minutes, until tender but holding shape. Remove from heat and let cool in the liquid to room temperature (at least 30 minutes) to pickle and absorb flavor.

When cool, transfer shallots and enough pickling liquid to cover into a clean jar. Drizzle 1 tablespoon neutral oil over the top to create a slight seal and refrigerate. Pickled shallots develop flavor after a few hours and are best after 24 hours; will keep refrigerated up to 2 weeks.

Prepare and clean livers

Trim any connective tissue, greenish bits or large veins from 10 oz chicken livers and pat dry with paper towels. Cut any very large livers into halves to ensure even cooking.

Sweat aromatics

Melt 2 tablespoons unsalted butter in a medium skillet over medium heat. Add 1 finely chopped shallot and 1 minced garlic clove and cook for 2–3 minutes until softened but not browned.

Cook livers

Increase heat to medium-high, add 1 tablespoon neutral oil (from pickling section) to skillet if needed, then add the prepared livers. Sear 1–2 minutes per side until the outside is browned but the center remains slightly pink — do not overcook or they will be grainy.

Flambé and cool

Remove pan from heat, add 2 tablespoons brandy or cognac, return briefly to heat and carefully flambé or allow alcohol to simmer off for 30–45 seconds. Let livers cool for 5 minutes.

Process into mousse

Transfer the cooled livers and cooked aromatics to a food processor. Add 3 tablespoons heavy cream, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Pulse until very smooth, about 1–2 minutes. With the motor running, add the remaining 2 tablespoons melted unsalted butter slowly to create a silky emulsion. Taste and adjust seasoning.

Finish and chill

Press the mousse through a fine-mesh sieve into a bowl for extra smoothness. Spoon the mousse into small serving ramekins or a terrine mold, smoothing the top. Cover surface directly with plastic wrap or press a piece of parchment on top, then chill in the refrigerator for at least 2 hours to firm.

Bloom the gelatin: sprinkle 1.5 teaspoons powdered gelatin over 1 tablespoon water in a small bowl and let stand 5 minutes.

In a small saucepan combine 1 cup port and 1 tablespoon water with 1 tablespoon granulated sugar and 1/4 teaspoon freshly ground black pepper. Warm gently over low heat until sugar dissolves and liquid is hot but not boiling.

Remove from heat and stir the bloomed gelatin into the hot port until fully dissolved. Allow the mixture to cool slightly, to near room temperature but still pourable (about 10 minutes).

Pour a thin layer of port jelly over chilled mousse (or pour into a shallow dish to set and spoon on top later). Return to refrigerator and chill until the jelly is set, about 1–2 hours. The jelly can be made a day ahead and refrigerated covered.

Spoon or unmold the chilled mousse onto a serving plate or serve in individual ramekins. If mousse was sealed with butter, remove softened butter layer before serving or serve beneath the jelly as desired.

Top each portion with a small spoonful of port wine jelly (if set separately) or serve with the layered jelly already on top. Arrange 2 toasted baguette slices or crackers per portion alongside.

Scatter 2–3 pickled shallots per serving over the mousse or on the side. Garnish with a few microgreens or parsley, and finish with a light sprinkle of sea salt flakes and an additional twist of black pepper if desired.

Serve chilled or slightly cool. Leftover mousse keeps refrigerated for 3–4 days; jelly up to 1 week; pickled shallots up to 2 weeks.