"Every good chicken has a good liver," says Peter Hoffman. "Sometimes I eat the liver myself as the cook's reward, and sometimes I let a bunch accumulate in the freezer until I have enough to make this recipe." His beautifully silky puree is accented with sweet sautéed apples, smoky bacon and a splash of brandy, then served on crunchy toasts. For a healthier version, omit the 4 tablespoons of chilled butter in Step 4. Plus: F&W's Ultimate Appetizer Cooking Guide
The mousse and apple-bacon garnish can be refrigerated separately for up to 2 days. Return to room temperature before serving.
One of the best partners for creamy chicken livers is, surprisingly, German Riesling—its high acidity cuts through the richness, and its touch of sweetness is a nice contrast to the liver's earthiness (much in the way that Sauternes goes well with foie gras).