Chicken Orange Liver C Mousse Recipe

Rinse chicken thighs and pat dry. Trim any excess fat. Season lightly with 1/2 tsp salt and 1/2 tsp pepper.

Rinse chicken livers under cold water and remove any sinew or greenish bile. Pat dry with paper towels and season with a pinch of salt and pepper.

Zest one orange and squeeze fresh orange juice. Finely chop the shallot and mince the garlic. Soften the cream cheese if not already soft.

Poach the chicken (gentle method for moist meat)

Place the seasoned chicken thighs in a medium saucepan and just cover with water or low-sodium chicken broth (about 2 cups). Add bay leaf and 1/2 tsp thyme. Bring to a gentle simmer over medium heat, then reduce to low and simmer gently for 12–15 minutes, until internal temperature reaches 165°F (74°C). Remove chicken and let cool slightly. Reserve 1/2 cup poaching liquid; discard bay leaf.

Sauté shallot and garlic

While chicken poaches, heat 1 tbsp vegetable oil and 1 tbsp butter in a medium skillet over medium heat. Add the chopped shallot and sauté 2–3 minutes until translucent. Add the minced garlic and remaining 1/2 tsp thyme and cook 30–45 seconds until fragrant; do not brown.

Increase heat to medium-high, add a small pat (1 tbsp) of butter to the skillet and add the trimmed livers. Sear 1–2 minutes per side so the outside is browned but the center remains slightly pink; overcooking makes them grainy. Remove livers and set aside to cool slightly.

Deglaze the skillet with the fresh orange juice and optional orange liqueur, scraping up browned bits. Add the reserved 1/2 cup poaching liquid and simmer 2–3 minutes to reduce slightly. Turn off heat and stir in the orange zest.

In a food processor or blender, combine the cooled poached chicken (cut into chunks), seared livers, sautéed shallot/garlic mixture (including the orange-reduction liquid), softened cream cheese, remaining 3 tbsp butter (cold or room temperature), egg yolk, and heavy cream. Add remaining 1/2 tsp salt, 1/2 tsp pepper, and the optional tsp of orange liqueur if using.

Process in short pulses to start, then blend continuously until the mixture is completely smooth and emulsified, about 1–2 minutes. If the mixture is too stiff, add additional cream 1 tbsp at a time until a spreadable mousse consistency is reached.

Taste and adjust seasoning with additional salt, pepper, or a small squeeze of orange juice if you want brighter citrus notes.

Transfer the mousse into a serving dish or ramekin. Smooth the top with a spatula. Optionally, dot the top with a small piece of butter (melted) to seal and prevent discoloration.

Cover with plastic wrap directly on the surface or a lid and chill in the refrigerator for at least 2 hours, preferably 4 hours, to let flavors meld and texture firm up.

When ready to serve, bring the mousse out 15–20 minutes before serving to take the chill off. Garnish with orange segments or thin orange slices and microgreens or chopped chives. Serve with toasted brioche slices or crackers.