Easiest Chicken Liver Mousse Recipe | James Beard Foundation
Easiest Chicken Liver Mousse "One of the first things a young chef learns to make is chicken liver mousse.
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Cooking tools:
- Food processor
- Fine-mesh sieve
- Ramekin
- Baking dish
- Mason jar
- Mold
- Chef's knife
- Cutting board
- Skillet
- Stove
- Mixing bowl
- Colander
- Paper towel
- Wooden spoon
- Spatula
- Measuring cup
- Measuring spoon
- Refrigerator
Ingredients
- 1 pound chicken livers
- 3 cups whole milk
- ¼ teaspoon cayenne pepper
- Salt
- pepper
- 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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