Yes, You Can and Should Make Chicken Liver Mousse
As a meat eater, I always try to eat as much of any animal as possible, even if that means removing its muzzle from its skull . As such, I’m a big fan of offal-focused appliques, especially the surprisingly cheap and easy-to-make chicken liver mousse.
Along with Brussels sprouts and pork belly, chicken liver mousse has become the mainstay of trendy restaurant menus. While its elegant presentation may seem like a dish that only a small bistro can get, it’s actually not easy to whip up it at home. (And, unlike foie gras, you don’t need to feel guilty about eating the liver of a force-fed poultry.) To make it, you will need:
- 2 tablespoons chicken fat or olive oil
- 1 large shallots, thinly sliced
- 3 sprigs thyme
- About a pound of refined chicken liver
- 1/2 cup brandy
- 8 ounces mascarpone cheese (cream cheese works too, but I prefer the subtler, slightly sweeter mascarpone flavor).
- Salt and pepper
Heat selected fat over medium heat, add shallots and thyme and give everyone a healthy salt and pepper shake. Once the onions are translucent, reduce heat to low and let caramelize until dark golden brown. This will take longer than you expect , but do not turn up the heat as the shallots will become crispy. Crispy shallots are good and all, but we don’t need the crunchy chunks in the mousse. (The time it took for my shallots to achieve the desired color and texture was about half that of Let It Be by The Replacements.)
Transfer the onion to a bowl and stir in the thyme sprig. Add liver and increase heat to medium-high. Season them with salt and pepper and cook the small organs until they are medium (pink on the inside but firm), about two to three minutes on each side, then transfer to a bowl to cool. Spread the brandy over the skillet by scraping off the small browned pieces with a wooden spoon and let the liquid halve. Pour the fine brandy solution into a bowl or cup and let cool completely .
Once the liver, shallots, and minced potatoes have cooled completely, add them to a food processor or blender and make them as smooth as possible. Add mascarpone in small pieces and beat until smooth. Pass the mixture through a fine mesh strainer and transfer to small jars. If you want something really nifty, you can add some melted chicken fat over the top of the mousse for a great head of fat. Close the jars, place them in the refrigerator, and let them cool for a few hours. Serve with toasted or heavily toasted bread, with plenty of flaky salt and a little bit of very sour pickles.