Chicken Liver Mousse

May 19, 2009


Makes about 2 cups


1 lb fresh chicken livers
½ cup cold, unsalted butter, plus 1 tbsp
2 small shallots, chopped
4 tbsp brandy
1 tsp kosher salt

(1) Pick over livers, removing any stringy bits.
(2) In a large saucepan, melt 1 tbsp butter over medium-high heat, add chopped shallots, and sauté about 2 minutes, stirring a few times.
(3) Add livers and cook just until they lighten on the outside, a scant minute per side.
(4) Pour brandy over livers and tilt pan so that brandy pools in one corner.
(5) Ignite brandy, allowing flames to swirl over the pan’s edge. Flambé livers, shaking the pan for about a minute, then immediately transfer livers and brandy into a food processor. (Livers will still be undercooked; the hot liquid will finish cooking them.)
(6) Add salt and process until smooth. Press mixture through a mesh strainer into a bowl.
(7) Cover and chill for at least 1 hour, preferably overnight.
(8) In a separate bowl, beat remaining ½ cup cold butter with an electric mixer on high speed until smooth. Beat in a quarter of the liver mousse at a time, scraping the bowl frequently.
(9) Transfer mousse to ½-cup ramekins and chill, covered, until ready to serve.

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