The following components are typically used in the French Laundry style:
This mousse is better on day 2. The flavors meld beautifully.
Mastering the Silk: The Ultimate Guide to Thomas Keller’s Bouchon Chicken Liver Mousse Thomas Keller's chicken liver mousse chicken liver mousse recipe thomas keller full
: A few grains of Maldon sea salt or a sprig of fresh thyme on top adds a nice touch.
Soak the trimmed chicken livers in the milk overnight in the refrigerator. This removes "irony" bitterness and ensures a cleaner taste. The following components are typically used in the
: The recipe is known for its rigorous process, including multiple strainings and precise temperature control, to achieve a "velvety" finish.
(1 ¼ sticks) Unsalted butter, divided (use high-quality butter like Kerrygold for better results) 1 cup Onion, minced ¼ cup Chicken broth 2 tablespoons Cognac (or a high-quality brandy) ½ teaspoon Kosher salt ⅛ teaspoon Freshly ground black pepper Instructions Soak the trimmed chicken livers in the milk
Serves 12 | Prep Time: 1 hour | Cook Time: 1.5 hours + overnight chilling Ingredients Cleaned and patted dry. 6 oz (170g) Salt Pork or Backfat: Rendered or finely diced. 1 Large Onion: Finely diced (about 1 cup). 2 Large Eggs: At room temperature. 1/2 cup Heavy Cream 1/4 cup Brandy 1.5 teaspoons Kosher Salt 1/2 teaspoon Freshly Ground White Pepper 2 Whole Cloves (to be ground). 2 Allspice Berries (to be ground). 1 Bay Leaf Equipment Needed High-Speed Blender Fine-mesh strainer/sieve Terrine mold or loaf pan. Roasting pan for water bath. 👩🍳 Detailed Cooking Instructions 1. Preparation and Aromatics
: In a large skillet, heat 2 tablespoons of the butter over medium-high heat until melted and bubbly. Add the chicken livers and cook until browned (about 2 to 3 minutes). Add the minced onion and continue cooking, stirring occasionally, until the livers are almost cooked through (another 3 to 4 minutes).
Place the terrine dish inside a larger baking pan. Pour boiling water into the larger pan until it reaches halfway up the sides of the terrine dish. Bake in the oven for about 40 to 50 minutes.