Bourbon and Butter Chicken Liver Mousse
Large sauté pan
Food Processor
Tamis
1-quart jar or four 8 ounce jars
1.
Pat the livers dry with paper towels and season generously with salt and pepper.
2.
In a sauté pan, melt ½ cup (one stick) of butter over medium heat. Sear the livers on both sides until just lightly browned, about two minutes per side. Remove the livers from the pan.
3.
4.
Return the livers to the pan, and add the bay leaves and garlic. Stir in the bourbon, dry mustard, and pâté spice mix (or allspice). Cook until the bourbon has reduced by a third and the livers are cooked through but still rosy inside.
5.
Discard the bay leaves, then purée the liver mixture in a food processor with the remaining 1 cup (two sticks) of butter. Process on high for five minutes until smooth, pausing to scrape down the sides as needed. Taste and adjust the seasoning.
6.
Pass the liver mousse through a tamis or fine mesh strainer, this will result in a silkier texture.
Transfer the pâté into a 1-quart crock or four 8-ounce jars. Cover with a sealed lid or plastic wrap and refrigerate for at least two hours. Let it soften at room temperature for about 30 minutes before serving. The pâté can be frozen for up to three months.
Ingredients
- 1 pound of chicken liver; veins, membranes, and connective tissue removed
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
- 1 ½ cups (3 sticks) unsalted butter at room temperature, cut into large pieces, divided
- ¾ cup diced onion
- 2 Turkish bay leaves (or 1 California bay leaf)
- 2 garlic cloves, thinly sliced
- ⅓ cup bourbon
- 1 teaspoon dry mustard
- ½ teaspoon pâté spice mix or ground allspice
- 3 tablespoons unsalted butter, divided, melted
Cook's Notes
Incredibly easy to prepare, chicken liver mousse is rich and delicious as a first course or a snack with a glass of wine.
The high ratio of butter to chicken liver makes this mousse light, silky, and creamy. The hefty addition of bourbon gives sweet spice and makes for a heady finish.
Chardonnay works well, playing off the spice of the bourbon and the texture of the mousse.
Bring out of the refrigerator at least 30 minutes before serving or the butter will be too hard. Spread on warm toast or torn soft, country loaf. Cornichons, hard-cooked egg, and capers all would work well as a garnish. My preference is my pickled kumquats and pickled red onions.
The recipe for the pâté spice mix can be found with the recipe for Pork Terrine with Pancetta and Pistachios.