This rich, silky smooth chicken liver mousse is sublime on crackers and crostini and perfect for special celebrations. Yes, it's indulgent, but oh so worth it.
Keyword chicken livers, liver mousse
Dietary Restrictions Gluten-Free, Low-Carb
Prep Time 1hour
Cook Time 18minutes
Resting Time 15hours
Author Brian Polcyn with Michael Ruhlman
FOR CHICKEN LIVER MOUSSE
2tablespoons kosher salt
1 pound chicken liverstrimmed of veins and connective tissues
1 1/2cupsbutterat room temperature
2 tablespoonsvegetable oil
FOR CARAMELIZED ONIONS
3/4poundsweet onionsthinly sliced
1/2cup brandy, cognac or armagnac
2tablespoons vegetable oil
1/4teaspoonfresh ground black pepper
BRINE THE CHICKEN LIVERS:
In a medium bowl, add the kosher salt and water and stir until the salt is completely dissolved.
Add the trimmed chicken livers and cover with plastic wrap. Refrigerate for 2 hours or overnight.
FOR THE CARAMELIZED ONIONS:
Melt 1/4 cup of butter in a pan over medium heat. Add the sliced onions and season with salt and pepper. Stir to combine and cover with a tight fitting lid. Cook until the onions are very soft, stirring occasionally for 10-15 minutes.
Remove the lid and continue to cook until any remaining liquid has cooked off and the onions turn a golden brown color.
Stir in half of the brandy to the caramelized onions to deglaze the pan. Continue to cook until the pan is dry and remove from the heat.
Transfer the onion mixture to a cutting board and chop finely. Add the chopped parsley and fold into the onion mixture to blend. Set aside to cool.
FOR THE CHICKEN LIVER MOUSSE:
Drain the water from the chicken livers and pat them dry with paper towels.
Place a skillet over medium high heat and add the oil. Once the oil is hot, add the chicken livers and sear them for about a minute on each side.
Reduce the heat to low and cover the pan. Cook the livers for an additional 3 or 4 minutes until firm. Deglaze the pan with the remaining brandy and set aside to cool to room temperature.
Transfer the chicken livers to a food processor and pulse until very smooth. Add the remaining 1 1/2 cups of room temperature butter, 1/2 cup at a time, processing after each addition until it's well incorporated.
Transfer the chicken liver mousse to a tamis or use a fine mesh sieve to press the mouse through, discarding any gristle or solids.
Transfer the mousse to a serving dish (I divided it into two smaller dishes), cover and refrigerate for an hour.
Once the mousse has chilled, top it with the caramelized onion mixture and cover and refrigerate overnight for the flavors to marry.
Remove the mousse from the refrigerator one hour before serving so the mousse can come to room temperature. It spreads easier this way and will have more flavor at room temperature than when its cold. Serve with your favorite crostini or crackers.