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winter spring summer fall chicken mousse

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Chicken

Winter Spring Summer Fall Chicken Mousse

I've been making this heavenly thing for about 30 years. The Grand Marnier was an incredible indulgence for a poor graduate student, so at first I only prepared it for the most special of special occasions, usually the winter holidays. Over time,

Ingredients

  • 4 ounces unsalted butter
  • 1 yellow onion, fine dice
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves, chopped
  • 1 pound chicken livers, trimmed of connective tissue
  • 4 ounces Grand Marnier
  • 4 ounces heavy cream
  • 1 or 2 tablespoons capers, drained
  • salt and pepper to taste

Directions

  • Melt butter in large skillet over medium-high heat. When foam has gone, add onion with a pinch of salt and sauté until softened. Add garlic and thyme and sauté until fragrant.
  • Add the chicken livers and cook until just until they are still a bit rosy on the inside, about 5 minutes. Add Grand Marnier and set aflame to burn off the alcohol quickly so that the chicken livers do not overcook. Remove pan from heat when flame subsides, and allow mixture to cool to room temperature.
  • When cool, transfer the mixture to a food processor. Purée until completely smooth. Add cream and purée for one minute. Last, add capers and pulse to incorporate and to break up a bit. Season to taste with salt and pepper.
  • Turn mousse into one or more ramekins or mold of your choice. Cover with plastic in contact with the surface and refrigerate overnight.
  • Allow mousse to sit at room temperature for about an hour before serving, as the flavors will be more pronounced. Serve with crostini gently doused with olive oil and toasted alongside a good Dijon-type mustard.

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