Love it or hate it, there’s something undeniably luxurious about a well-made chicken liver mousse. It’s rich, decadent, and shockingly easy to make at home. Let’s ditch the pre-packaged tubs and embark on a culinary adventure that will transform you into a chicken liver mousse master!

Ingredients – chicken liver mousse

Here’s your shopping list:

• Chicken Livers: 1 pound of the freshest, plumpest chicken livers you can find. Ask your butcher for the best!
• Butter: ½ cup (1 stick) of good quality, unsalted butter. This is NOT the time for substitutes!
• Shallots: 2 medium shallots, finely minced. Their delicate flavor is perfect for this.
• Cognac or Brandy: ¼ cup for that extra depth of flavor.
• Heavy Cream: ¼ cup of luscious, full-fat cream for ultimate silkiness.
• Thyme: 1 teaspoon of fresh thyme leaves – a classic pairing.
• Salt and Pepper: To taste, of course.

Let’s Get Cooking! Your Step-by-Step Guide

1. The Liver Spa: Gently rinse your chicken livers and soak them in cold milk for about 30 minutes. This helps remove any bitterness.
2. Butter Bliss: Melt 2 tablespoons of butter in a large skillet over medium heat. Sauté the shallots until they’re softened and fragrant, about 2 minutes.
3. Seared Livers: Add the chicken livers to the skillet and cook them until browned on the outside but still slightly pink inside (about 3-4 minutes per side). Pro tip: Don’t overcrowd the pan!
4. Boozy Boost: Deglaze the pan with your cognac or brandy. Scrape up all those delicious bits of flavor – it’s mousse gold! Let it cook for a minute or two until the alcohol smell reduces.
5. Flavor Time: Add the thyme, salt, and pepper. Give it a good stir.
6. Blend It Like A Boss: Transfer the liver mixture to a food processor or blender. Add the remaining butter and heavy cream. Blitz until it’s incredibly smooth and creamy. Taste and adjust the seasoning if needed.
7. The Sieve Secret: For ultimate smoothness, push the mousse through a fine-mesh sieve. This removes any remaining bits for that velvety texture.
8. Chill Out: Spoon the mousse into ramekins or a serving bowl. Cover tightly and refrigerate for at least 2-3 hours to let the flavors meld and the texture firm up.

Serving Suggestions – Level Up Your Mousse Game

• Crusty Bread: Toasted baguette or crusty country bread slices are a classic pairing.
• Cornichons: Tiny, tangy pickles add a delightful contrast to the richness.
• Fruit Spreads: A dollop of fig jam or red onion marmalade takes it to the next level.
• Crackers: Simple, buttery crackers are always a winner.

The Best Part? This mousse gets even better with age! Make it a day in advance for a flavor explosion.

So, what are you waiting for? Unleash your inner chef and become a chicken liver mousse legend in your own kitchen. If you try it, let me know how it turns out!sharemore_vert

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