Really Good Chicken Liver Mousse. Credit: Kyle Cottle
Ingredients
FOR THE CHICKEN LIVER MOUSSE
Butter: 3 tbsp
Chicken livers: 454 g
Honey: 60 ml
Shallots: 2 (thinly sliced)
Garlic cloves: 2 (sliced)
Heavy cream: 120 ml
Cold butter: 4 tbsp (diced)
Red wine vinegar or balsamic vinegar: 2 tbsp
Salt: 1/2 tbsp
Ground black pepper: 1 tsp
FOR SERVING
Thinly shaved red onion
Whole parsley leaves
Whole mint leaves
Lemon juice
Grilled or toasted sourdough bread
Jam
Sweet mustard
Miller High Life beer
“The chicken liver mousse is something that we do in private dining now and then, a little duck tartine with bánh mì flavors that’s cheffed up with this liver mousse as a base. This toast pairs excellently well with an ice-cold Miller High Life while listening to Ween’s album 12 Golden Country Greats in its entirety.”
How to make Really Good Chicken Liver Mousse
01.
Soak the Chicken Livers
- Rinse the chicken livers under cool water until the water runs clear.
- Place in a container of water, cover, and refrigerate overnight.
- The next day, drain the livers and dry thoroughly with paper towels.
- Let sit for about 1 hour to air dry slightly before cooking.
02.
Cook the Chicken Livers
- Add 3 tbsp butter to a sauté pan over medium-high heat.
- Once hot, add the chicken livers and brown on both sides.
- Remove from the pan and set aside.
- Add the shallots and garlic to the same pan and sauté until soft and fragrant.
- Return the livers to the pan, then add the honey and vinegar.
- Bring to a boil, then reduce to a simmer and cook until the liquid has reduced by about half.
03.
Blend the Mousse
- Transfer the mixture to a blender and blend on low speed until smooth.
- Add the heavy cream, red wine vinegar or balsamic vinegar, salt, and black pepper.
- Increase the blender speed slightly and slowly add the cold butter one piece at a time until fully incorporated.
- Transfer the mousse to a mixing bowl set over ice. Stir with a rubber spatula until fully cooled.
- Cover and refrigerate in an airtight container for at least 4 hours, though overnight is preferred.
04.
Assemble and Serve
- Toss the shaved red onion, parsley, and mint with a little lemon juice.
- Spread the chicken liver mousse generously over toasted or grilled sourdough bread.
- Top with jam or mustard and finish with the onion and herb salad.
- Serve with an ice-cold Miller High Life while listening to Ween’s 12 Golden Country Greats from start to finish.
