Chicken Liver Mousse Recipe Thomas: Keller Full [patched]

Bouchon

This dish, a staple at his bistro , is celebrated for its incredibly silky texture and deep, savory flavor. Unlike rustic country pâtés, this is a refined "mousse," achieved by pressing the livers through a fine-mesh drum sieve (tamis).

Bread

: Serve with warm, toasted baguette slices or Bouchon Bakery style brioche. chicken liver mousse recipe thomas keller full

450g (1 lb) fresh chicken livers – trimmed of connective tissue and green bile stains
240g (2 sticks / 1 cup) unsalted butter, cold – cut into 1-inch cubes
120g (1/2 cup) finely diced yellow onion
2 large shallots, finely diced (approx. 60g)
2 cloves garlic, thinly sliced
120ml (1/2 cup) dry Madeira wine – Do not substitute cheap sherry. Madeira’s nutty, caramelized notes are key.
60ml (1/4 cup) Cognac or Armagnac
2 sprigs fresh thyme
1 bay leaf (preferably fresh)
1 tsp black peppercorns, crushed
1 tsp kosher salt (plus more to taste)
Pinch of pink curing salt (optional – for color retention; Keller often omits it but professionals use it)
2 tbsp whole milk (cold)

Step 5: Emulsify with Cold Butter

This mousse is better on day 2. The flavors meld beautifully. Bouchon This dish, a staple at his bistro

Clarify the butter. In a small saucepan, melt the 4 tbsp of butter over low heat. Skim off the white milk solids that float to the top. Pour off the clear yellow liquid (clarified butter), discarding the milky water at the bottom.
Sweat the aromatics. In a sauté pan over medium-low heat, warm the clarified butter. Add the shallots, smashed garlic, thyme, and bay leaf. Cook gently for 3–4 minutes until the shallots are translucent—do not let them brown (browning causes bitterness).
Sear the livers. Drain the livers from the milk and pat them completely dry with paper towels. Increase the heat to medium-high. Add the livers to the pan. Sear for 1 minute per side. They should be browned on the outside but still raw and pink on the inside. Overcooking now creates a grainy texture.
Deglaze. Remove the pan from the heat. Add the Madeira wine (careful—it may flame). Return to medium heat, scraping the browned bits (fond) off the bottom of the pan. Reduce the liquid by half, approximately 2–3 minutes. Remove the thyme sprig and bay leaf.

: Press the mixture through a fine-mesh strainer twice. This step is what creates the "mousse" texture Keller is known for. Stir in the heavy cream until fully blended. Water Bath Bake 450g (1 lb) fresh chicken livers – trimmed

Puree:

Transfer the entire mixture (including juices) to a food processor. Add salt, pepper, and any herbs. Pulse until smooth.