The Stuff You Need:
1 pound of chicken livers
1 cup milk
1 stick cold butter
1 cup yellow onions; chopped
2 tsp garlic; minced
2 Bay leaves
1 tsp fresh thyme; chopped (you can also use rosemary or sage or a combination of them all)
½ tsp each of salt & freshly ground pepper
¼ cup cognac (or brandy or sherry)
Here's How It's Done:
- Divide and clean the chicken livers; removing the fatty connective tissue.
- Soak the livers in milk for up to 2 hours. Drain well.
- Melt 4 tablespoons of butter in a large skillet, add the bay leaves and onions and sautée until the onions are soft.
- Add the garlic and cook until aromatic.
- Add the chicken livers, fresh herbs and salt & pepper. Cook and stir until the livers are brown on the outside and still slightly pink on the inside.
- Add the cognac and continue to cook until most of the moisture has evaporated.
- Remove from heat and allow to cool slightly.
- Puree the livers in a food processor (or blender). Add the remaining pieces of butter and pulse to blend.
- Pack the Mousse in 6 ramekins and cover with plastic wrap. Chill for at least 6 hours.
Notes:
Mousse will keep in the fridge for about a week or you can freezer for several months.
This is meant to replace chicken liver pate recipe but keep original intro and grabber quote after editing to reflect title change.
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