Mascarpone and a hit of bourbon make this creamy chicken-liver mousse especially delicious. Slideshow:  Chicken Liver Recipes 

Camas Davis
November 2014

Gallery

Recipe Summary

active:
45 mins
total:
3 hrs
Yield:
Makes 2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large cast-iron skillet, cook the bacon over moderate heat, stirring, until the fat is rendered and the bacon is crisp, 7 minutes. Using a slotted spoon, transfer to a bowl; reserve for another use.

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  • Add the onion, apple and a generous pinch of salt to the skillet and cook over moderate heat, stirring, until starting to brown, 8 minutes. Stir in the thyme, pepper, paprika, nutmeg and cinnamon and cook until fragrant, 1 minute; transfer to a food processor.

  • In the skillet, melt 2 tablespoons of the butter. Season the livers with salt and cook over moderately high heat, turning, until barely pink inside, 4 minutes. Add the bourbon and simmer for 1 minute. Scrape the livers and any juices into the processor; let cool.

  • Add the mascarpone and remaining stick of butter to the processor and puree. Press the mousse through a fine sieve and season with salt; spread in a serving bowl. Press a sheet of plastic wrap onto the surface. Refrigerate for at least 2 hours or up to 2 days; serve at room temperature.

Serve With

Baguette toasts, mustard and jam.

Suggested Pairing

Red Burgundy.