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Chicken Liver Mousse
ACTIVE TIME: 25 minutes
TOTAL TIME: 2 hours
Yield: 1 quart
Photo by Lynne Calamia
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Software
- 8 tablespoons unsalted butter, softened, divided
- 1 large shallot, finely chopped
- 1 cup peeled and chopped Granny Smith apple
- 1 teaspoon chopped fresh thyme leaves
- 1 teaspoon kosher salt
- 1 pound chicken livers, cleaned
- 1/2 teaspoon ground white pepper
- 1/4 cup apple brandy
- 1/2 cup heavy cream
Specialized Hardware
Food processor
ACTIVE TIME: 25 minutes
TOTAL TIME: 2 hours
Yield: 1 quart
Procedure
- Place 2 tablespoons of the butter, the shallot, apple, thyme, and salt into a 12 inch sauce pan and set over medium heat. Stir to combine and cook until the apples and shallot are softened and are just beginning to brown, about 5 minutes.
- Add the livers, and cook until edges begin to brown but still pink inside, approximately 5 minutes. Add the pepper and apple brandy and simmer for 1 minute, scraping up any browned bits on the bottom of the pan. Remove from the heat and cool for 5 minutes. Transfer the mixture to the bowl of a food processor and add the remaining 6 tablespoons of butter. 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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