Here is an appetizer I made recently from chicken livers. JP loves chicken livers but for me, chicken livers aren’t my first choice. I don’t mind the flavor of chicken livers if it isn’t too strong. The best chicken liver mousse I ever had was in London at The Laytmer. This was so light and airy with a mild flavor that it was hard to stop eating it. Now foie gras (duck or goose liver) is a whole other category and I have no problem eating it. This really turned out well and you would of never known that it had mascarpone in the recipe, (which is optional). The amount of butter in this recipe gives the mousse a Chicken Foie Faux flavor because of the amount of fat being added to it. Don’t worry that the amount of butter in this recipe because this makes a large bowl full of mousse. And you only put a few dots of mousse on each tuile. Here is the recipe I hope you enjoy it!

Chicken liver mousse

1 lb chicken livers cleaned

1 cup of milk

2 shallots minced

1/4 cup of cognac

1/3 cup of cream

1 cup of mascarpone (8 oz optional )

2 sticks of butter

Salt and pepper to taste

Black Pepper Tuile

4 tbsp of all purpose flour and 1 tbsp of rice flour

2 tsp of sugar

1/2 tsp of salt

1 cold egg white

4 tbsp of room temp butter

2 tsp of black pepper

Hatch Chile Jam

5 roasted spicy hatch chile

5 roasted mild hatch chile

1 cup of sugar

1/2 cup of water

2 tsp of salt

2 radishes sliced thin

Micro greens and rosemary flowers for garnish

For the pepper jam,

Place all the peppers including the seeds if you want it really hot into a food processor. Puree for 15-20 seconds. You want to puree until the peppers are a small diced size, don’t puree to mush. Add the peppers to a pot with water and sugar. Bring to a boil and then turn down to a simmer. Cook for 10 minutes and then cool to room temperature.

For the Tuile

Place all of the ingredients in a bowl and mix well. Then place in the refrigerator to chill for 20-30 minutes. Preheat oven to 350. I used an old silpat that had been worn down and using a cookie cutter cut out a round template out of the silpat. You can use other things as a template but this works well. Line a sheet pan with a silpat and place the template on top. Using a off set spatula take a little bit of the of the tuile batter and spread in a small layer inside the template. Smooth all over and then remove the template, you should be left with a circular dough on the lined sheet pan. Continue the process until you have 6 or so on the sheet pan. Then place in the oven and bake for 8-9 minutes. Take out and allow to cool completely. Then place in air tight container.

For the Chicken Liver Mousse,

Clean chicken livers of any sinew and place them in a bowl. Pour the milk over them and let them soak for an hour or two. Then strain off and pat dry with a paper towel. Season with salt and pepper. Using a medium saute pan on medium heat and 2 tbsp of butter and the chicken livers. Cook for 2-3 minutes and then flip over. Add the shallots and cook for 2 minutes. Deglaze with the cognac and reduce by half. Then add the cream and reduce by half. Pour all of the ingredients into a vita mix and puree until smooth. While the blender is still running add the butter to the liver puree. Now you can stop here and the mousse would be a typical recipe. I actually over salted mine a touch and wanted a little lighter tasting liver flavor so I added the mascarpone to lighten and make my flavor just right because of my heavy hand with salt. Place in a bowl and chill for at least 4-6 hours or best overnight.

To Finish,

Place liver mousse in a plastic pastry bag. Take a tuile and spread a little hatch jam on top. Pipe dots of chicken liver mousse all over. Finish with radish, herbs, and flowers. Serve and enjoy!

Chicken Liver Mousse .jpg

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