Recipe: Chicken Liver Bourbon Mousse
Chicken Liver Bourbon Mousse
Courtesy of Chop Butchery, Portland, OR
Ingredients
- 2.5 oz butter, for sauté
- 4 oz bacon
- 1-1/4 c. onion, diced
- 1-1/4 c. apple, diced
- 1-1/4 c. cremini mushrooms, sliced
- 3 cloves garlic, chopped
- 1/4 tsp white pepper
- 1/4 tsp thyme
- 1/2 tsp curry powder
- 4 tsp épices fines
- 2 Tbsp sage
- 2-1/2 lbs chicken liver
- 1 lb cold butter, diced
- 1/2 lb mascarpone
- 1 c. bourbon
Instructions
- Make the spice mix: Combine the white pepper, thyme, curry powder, épices fines and sage. Set aside.
- Place chicken livers on a kitchen towel and salt them with 3 Tbsp of salt.
- In a deep dish pan, saute the bacon, onion, apple and mushroom in 1 oz of butter until caramelized. Add chopped garlic and spices and set aside on a low simmer.
- Melt butter in a separate pan set on medium high until butter just starts to turn brown. Add liver to butter, making sure not to overcrowd the pan.
- Sear 1/2 of the chicken liver on one side for two minutes; turn over for another two minutes. Caution: Livers will splatter so don't stand too close while you sear them. If possible, use a splatter guard.
- Deglaze with 1/2 cup of bourbon.
- Place chicken liver in pan with the sauteed veg and spices.
- Repeat with the other half of the livers.
- Place 1/2 lb of cold butter and 1/4 lb of mascarpone in a food processor and top with half of the liver and veg mixture.
- Puree until smooth.
- Strain through a fine-mesh sieve using a ladle to push through into a bowl.
- Repeat with the remaining ingredients.
- Season with salt and pepper if needed.
- Set in individual crocks or a shallow bowl and place in refrigerator overnight.
This Post Has 7 Comments
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I think I need to try this. I’ve tried many riffs on chicken liver mousse, but it never comes out right.
I’m really eager to reproduce it, as it seemed really easy and was very good.
Bourbon? Mascarpone? I know I am going to love this.
Yum! This sounds like a fantastic recipe! I’ve never made any sort of pate before, but this could be a good first attempt!
It is remarkably easy, perhaps the easiest kind of charcuterie you can do!
I’ll add my 5 stars to the rest. This was absolutely fantastic. I did use some cornstarch to thicken. The only thing I’d do next time, and next time WILL be soon, is to double the sauce it was soooo good!
So glad you enjoyed it! We made it last year and loved it. I think it’s time to make it again.