Chicken Liver Mousse

Instructions

1. Prepare the livers
   Rinse chicken livers under cold water and pat dry with paper towels. Trim away any connective tissue or discolored parts. Cut larger pieces in half to ensure even cooking.
2. Sauté the aromatics
   In a large skillet over medium heat, melt 2 tablespoons of butter. Add the diced shallot and cook until translucent, about 2-3 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
3. Cook the livers
   Add the cleaned chicken livers to the skillet. Cook for about 3-4 minutes per side until the exterior is browned but the interior remains slightly pink. The livers should register around 160°F (71°C) internally. Be careful not to overcook, which would create a grainy texture.
4. Deglaze the pan
   Add the cognac and white wine to the hot pan, and scrape up any browned bits from the bottom using a wooden spoon. Allow the alcohol to simmer for about 1 minute to burn off the harsh alcohol flavor while reducing slightly.
5. Blend the mixture
   Transfer the liver mixture to a food processor. Add the softened butter, thyme, salt, pepper, nutmeg, allspice, and heavy cream. Process until completely smooth, about 2-3 minutes, stopping occasionally to scrape down the sides of the bowl. The mixture should be silky and without any visible chunks.
6. Strain for extra smoothness
   For an ultra-smooth mousse, press the mixture through a fine-mesh sieve using a rubber spatula. This removes any remaining connective tissue or fibrous bits. This step is optional but recommended for a restaurant-quality result.
7. Chill and set
   Transfer the mousse to ramekins, small jars, or a terrine dish. Smooth the top with a spatula. If desired, pour a thin layer of melted butter on top to create a seal, which will help preserve the mousse and prevent discoloration. Cover with plastic wrap and refrigerate for at least 4 hours or preferably overnight to allow flavors to develop.
8. Serve
   Remove from refrigerator about 15-20 minutes before serving to soften slightly. Serve with crusty bread, crackers, cornichons, and Dijon mustard. Garnish with fresh herbs or a sprinkle of flaky sea salt if desired.