Chicken Liver Mousse

Instructions

1. Clean the livers. Trim any connective tissue or green spots. Pat dry.

2. Cook aromatics. Melt 30g (2 tbsp) butter in a skillet over medium heat. Cook shallot until soft, about 3 minutes. Add garlic for 30 seconds.

3. Sear the livers. Push aromatics aside, increase heat to medium-high. Add livers and cook 2-3 minutes per side until browned outside but still pink inside.

4. Deglaze. Add brandy (careful, it may flame). Scrape up browned bits. Remove from heat.

5. Blend. Transfer everything to a food processor. Add cream, thyme, remaining butter (softened), salt, and pepper. Blend until completely smooth.

6. Set. Push through a fine mesh sieve for extra smoothness (optional). Transfer to ramekins. Pour a thin layer of melted butter on top.

7. Chill. Refrigerate at least 4 hours or overnight.

Serving Ideas

• On cucumber rounds
• With celery sticks
• Stuffed in cherry tomatoes
• On pork rinds
• With cheese crisps

Milder Version

If you’re new to liver:

• Soak livers in milk for 2 hours before cooking (discard milk)
• Use more cream and butter
• Add more shallot and garlic

Notes

• Quality matters—buy from a good butcher
• The brandy mellows the liver flavour significantly
• Keeps refrigerated up to 5 days
• Does not freeze well