Saturday, April 17, 2010

Chicken Liver Mousse

for the Chicken Liver Mousse

1 lb chicken livers

1 medium yellow onion, rough chop

4 garlic cloves, peeled

pinch chili flakes

juice 1 lemon

2 tsp fresh thyme

1 bay leaf, for soaking

1 tbsp peppercorns, for soaking

1 1/2 cups low sodium chicken stock

sea salt

fresh ground black pepper

2 cups milk, for soaking

1. Rinse the chicken livers and place them in a bath of milk, bay leaf, 1 tsp fresh thyme and peppercorns, covered in the refrigerator overnight.

2. In a saucepan, saute the onion, garlic and chili flakes over medium heat until the onions are soft and begin to turn golden.

3. Remove the chicken livers from the bath, add them to the pan, and brown on the outside, leaving them slightly pink on the inside, about 5 minutes. Don’t worry if the bottom of the pan begins to brown and caramelize, this is the where the flavor is.

4. Add the chicken stock and thyme. Bring to a simmer and, with a wooden spoon, work up the brown bits from the bottom of the pan. Reduce liquid to almost dry.

5. Remove from heat and puree all of the ingredients to a smooth paste.

+ if you prefer a mousse that has a more firm pate-like consistency, add 1/2 a stick of cold butter cut into small pieces to the liver during the last step.

for the Garnish

3 shallots, fine dice

palmful of flatleaf parsley, chopped

5 gherkins, fine dice

1/2 cup toasted walnuts, fine chop

extra virgin olive oil

sea salt

fresh ground black pepper

juice one lemon

1. Combine all the ingredients in a bowl, season to taste.

+ To assemble the dish, we used a thinly sliced sour baguette that had been seasoned with salt and pepper, drizzled with olive oil and grilled. A high quality cracker would also work.

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