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

  1. Make the spice mix: Combine the white pepper, thyme, curry powder, épices fines and sage. Set aside.

  2. Place chicken livers on a kitchen towel and salt them with 3 Tbsp of salt. 

  3. 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. 

  4. 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. 

  5. 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. 

  6. Deglaze with 1/2 cup of bourbon.

  7. Place chicken liver in pan with the sauteed veg and spices. 

  8. Repeat with the other half of the livers. 

  9. 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. 

  10. Puree until smooth. 

  11. Strain through a fine-mesh sieve using a ladle to push through into a bowl. 

  12. Repeat with the remaining ingredients. 

  13. Season with salt and pepper if needed.

  14. Set in individual crocks or a shallow bowl and place in refrigerator overnight.

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