Chicken Liver Mousse
Chef Julia Sullivan of Henrietta Red | Nashville
Yield: 1.2 kilograms
“This is one of the few dishes that has been on our menu at Henrietta Red since we opened in 2017. I love chicken liver! We change the gelée seasonally from peach to Concord grape to wood-roasted strawberry. The Vitamix Commercial immersion blender gives the mousse a consistently smooth texture and makes it so much easier to blend in large batches.” — Chef Julia Sullivan
Adapted by StarChefs | December 2024 | Photo: Courtney Eckdahl
INGREDIENTS
Chicken Liver Mousse:
500 grams chicken livers
18 grams kosher salt
5 grams pink salt
240 grams duck fat
160 grams butter
30 grams brandy
250 grams heavy cream
50 grams egg yolks
2 grams black pepper
1 gram ground nutmeg
To Assemble and Serve:
Sourdough bread
METHOD
For the Chicken Liver Mousse:
In a large mixing bowl, toss chicken liver with salts to evenly coat. Cover and refrigerate 12 hours. The next day, heat the water bath of an immersion circulator to 150°F. In a saucepan over medium heat, melt duck fat and butter. Remove from heat and let cool to room temperature. In a separate saucepan over medium heat, add brandy and cook off alcohol. Remove from heat and let cool to room temperature. Remove chicken livers from refrigerator and using a Vitamix Commercial immersion blender, blend until smooth. While continuing to blend, add cooled duck fat mixture, heavy cream, brandy, egg yolks, black pepper, and nutmeg. Strain mixture through a chinois. Transfer mixture to a vacuum bag. Seal and cook sous vide 70 minutes. Chill over an ice bath.
To Assemble and Serve:
Place Chicken Liver Mousse in a small serving bowl. Serve with homemade bread.
