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Chicken Liver Mousse
ACTIVE TIME: 25 minutes
TOTAL TIME: 2 hours
Yield: 1 quart
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Software
- 2 tablespoons unsalted butter
- 2 cups chopped onion
- 1 cup chopped Granny Smith apple
- 1 teaspoon chopped fresh thyme leaves
- 1/2 teaspoon kosher salt
- 1 pound chicken livers, cleaned
- 1/4 teaspoon ground white pepper
- 1/4 cup brandy
- 1 cup heavy cream
Specialized Hardware
- Food processor
ACTIVE TIME: 25 minutes
TOTAL TIME: 2 hours
Yield: 1 quart
Procedure
- Place the butter, onion, apple, thyme, and salt into a 3-quart saucier and set over medium heat. Stir to combine. Cover and cook until the apples and onions are softened and are just beginning to brown, about 5 minutes.
- Remove the lid, add the livers, and cook until firm but still pink inside, approximately 5 minutes. Add the pepper and brandy and simmer for 1 minute. Remove from the heat and cool for 5 minutes. Transfer the mixture to the bowl of a food processor and process until smooth, approximately 1 minute. Pour the mixture into a medium mixing bowl, cover, and place in the refrigerator until chilled, approximately 1 hour.
- Place the heavy cream into a medium mixing bowl and whisk until soft peaks form. Fold the heavy cream into the liver mixture in thirds. Serve chilled.
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