Chicken Liver Mousse Recipe Thomas Keller [PORTABLE]
Heat 2 tablespoons butter in a large skillet until melted and bubbly. Add the chicken livers and cook over medium-high heat until browned, 2 to 3 minutes, then turn and add the onion. Continue cooking, stirring, until the chicken livers are almost cooked through, 3 to 4 minutes.
chicken liver mousse recipe thomas keller
6 Tablespoons unsalted butter 1 large shallot, chopped 1 black truffle (optional), shaved 3/4 lb. chicken livers 1 teaspoon salt 1 teaspoon dry mustard 1/4 teaspoon freshly ground nutmeg Pinch ground cloves 4 ounces cream cheese 2 Tablespoons Armagnac or Cognac1. Melt 2 Tablespoons of the butter in a sauté pan over medium heat. Add shallots and cook until softened but not browned, about 5 minutes. Meanwhile, if using truffle, finely chop all but 4 shavings (reserve these for garnish) and set aside.2. Add chicken livers and cook, covered, over medium heat until just cooked through, 57 minutes.3. Remove pan from heat and stir in salt, mustard, nutmeg, and cloves. Transfer to a food processor and purée until smooth. Continue to process, blending in remaining 4 Tablespoons butter, cream cheese, and Armagnac. Mix in chopped truffle (if using), then transfer to small bowls or well-oiled molds, cover with plastic wrap, and refrigerate until firm, about 24 hours.4. Serve a generous portion of pâté on a bed of greens with bread, olives, and caper berries, if desired, and garnish with reserved truffle shavings.
This French-inspired neighborhood bistro overlooking McCarren Park will be serving its signature market-driven menu featuring classic, yet approachable, French dishes, with holiday flare. A three-course dinner will include choices like winter squash soup with acorn and butternut squash, chicken liver mousse with brioche, heritage turkey with cranberry sauce and gravy, trout almondine with haricot vert, porchetta with wild rice and celeriac salad and more. Cornbread and stuffing will be served to share at the table, as well as desserts including pumpkin pie tart with cognac caramel and pear tarte tatin with candied walnuts and vanilla ice cream. $68 per person, 1 p.m. to 10pm, reservations via OpenTable
As the chicken roasts, chicken juices drip down, and the bread becomes first soaked, then toasted and caramelized. In other words, it becomes Chicken Bread. And Chicken Bread is incredible stuff: Crunchy, salty, full of savory chicken flavor. You can cube it and toss it in salad for the ultimate panzanella, use it for a BLT, spread it with, oh, I don't know, chicken liver mousse. Or you can just serve it with that roasted chicken. But note: Chicken Bread is always the main; the actual chicken is served on the side.
Ok maybe this is silly to mention, but I've seen it happen enough times that I think it needs to be said: you need to check the cavity of the chicken before you roast it. When you buy a whole chicken, the neck, liver, gizzard, and heart (aka the giblets) are usually tucked inside the cavity of the bird, often in a paper or plastic pouch. Those should be removed, but don't discard them! The giblets (except for the liver) are great for making stock, and if you save up enough livers, you can make some decadent mousse.
If you want to know how to cook a whole chicken in a slow cooker, we've got a great recipe for that too. This one features paprika and garlic powder, but you can season it however you wish with the same technique.
A: Our chicken liver mousse. It uses and elevates a "yucky" part of the bird. I think if you consume meat, you should be willing to eat the gross parts. It takes a lot to grow that chicken, so don't waste it.
Secondly, this is not my original recipe. I'm not even sure who it's from, it was served at The Meeting Place eight or nine years ago, and I've adopted it to be the best version of itself. Chicken liver mousse is a very classic dish with a lot of history, so it's fun to add my own touch to it.
Thoroughly rinse and dry chicken livers. This part is critical. If there is excess moisture on them, they will not sear, and the difference between a finished recipe with nicely browned livers and pale, gray, steamed ones is immense. Add the livers to the pan, and cook until they're browned on the outside, about 2 minutes on each side. When they're done, they should still be a little pink on the inside, which is perfectly safe. Remove the livers from the pan, and set aside.
Let everything cool to room temperature, then put the chicken livers, the onion-garlic mixture, the butter and the cream into the food processor, and blend until smooth. Season with salt and pepper, to taste, and strain through a fine-mesh strainer. Scoop all of the mousse into your container of choice, and pour the rendered bacon fat on top. This will help to keep the texture and prevent the mousse from oxidizing.
On any given day there might be torchons of butter soft foie gras scented with cognac and orange served with preserves, whole de-boned chickens put back together in the almost Frankenstein galantine: a perfect cylinder of pounded breast wrapping an emulsified mousse of dark meat flecked with duxelles, all wrapped in the birds skin.
A classic lyonnaise dish, chicken and crayfish, was this year's theme. Team USA's platter was made up of poulet de Bresse served with sauce Américaine, chicken liver mousse and Maine lobster tail with Meyer lemon mousse, then garnished with slow-poached sweet carrots, sugar snap pea crisps and Rose Finn potatoes.