While the mixture is still warm, purée the livers, aromatics, and butter chunks until completely smooth. Taste and adjust seasoning with extra salt, pepper, or vinegar if needed.
Pour in the Cognac and chicken broth. Bring to a simmer and cook until the liquid is reduced by half and the livers are just cooked through. chicken liver mousse recipe thomas keller full
Blitz until the mixture is completely smooth and uniform in color. 4. Straining & Chilling While the mixture is still warm, purée the
If you’d like the second option, here is a short, original on the technique and philosophy behind Thomas Keller’s chicken liver mousse approach. Bring to a simmer and cook until the
Unsalted butter (up to 3 sticks) and heavy cream (up to 2 cups). Aromatics: Minced shallots, garlic, and fresh thyme. Acidity & Depth: Brandy (Cognac or Calvados), Port, or dry sherry. Spice Profile:
This creamy spread is just calling for your to make it, spread it on a baguette and serve with a tart cherry jam. honestcooking.com Chicken Liver Mousse Recipe