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Chicken Liver Mousse

Original concept from Barefoot Contessa, but she didn't use your fabulous Chocroute Garni, which I have used countless times and prefer over any Quatre Epices Blend. Ever and always. This is a very silky-textured mousse if you force it though a sieve, but it will taste just as delicious if you pack it into containers just as it is, straight from the food processor.



16; about 1 1/2 cups


Season the chicken livers with the Chocroute Garni seasoning and a generous amount of salt and freshly ground black pepper. Heat the olive oil in a large skillet on medium-high heat until shimmering, then add the seasoned chicken livers, along with the shallots, garlic, sage and thyme. Brown livers well on both sides, but do not overcook; livers should still be pink in the middle. Add the cognac, light to flambe, then stir until the flame dies down. Transfer mixture to a bowl and let cool to room temperature. Meanwhile, return the skillet to the heat, add the port and the marsala to the skillet and deglaze the pan, scraping up any browned bits. Reduce wines by half their original volume. Let reduction cool, then add this mixture, along with the cooled chicken livers and butter, to a food processor and pulse until smooth. Taste for salt and pepper and correct seasonings, remembering that this mousse will be served cold and therefore, will need heightened seasoning. Force the processed mixture through a sieve and pack into a small crocks, ramekins or a terrine, or shape into a log or disc with plastic wrap. Chill thoroughly and serve with toasted baguette slices, cornichon and capers, as you wish. This mixture can also be chilled directly after processing, which will yield a more rustic texture.


This recipe was provided by Vindaloo T from Elgin