Easiest Chicken Liver Mousse | James Beard Foundation
"One of the first things a young chef learns to make is chicken liver mousse. I learned it but didn’t make it often enough to remember the recipe," JBF Award winner Jamie Bissonnette recalls. "One...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesbeard.org.
Ingredients
- 1 pound chicken livers
- 3 cups whole milk
- ¼ teaspoon cayenne pepper
- Salt and pepper to taste
- Vegetable oil as needed
- ½ pound (2 sticks) plus 1 tablespoon unsalted butter, divided
- 3 shallots, roughly chopped
- 3 cloves garlic, roughly chopped
- 2 sprigs thyme
- 2 fresh bay leaves
- ¼ cup cognac or brandy
- ½ to 1 tablespoon piment d'espelette
- Schmaltz (rendered chicken fat), melted, for storage
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