Toup's Meatery Chicken Liver Mousse
This versatile recipe can be adapted with other spirits and spice blends. For example,
clove and nutmeg are good for winter and lemon zest are perfect for summer.
Ingredients
- 2 lbs chicken liver "rinsed"
- 3/4 lbs butter at room temperature cut into 1 inch cube
- 3/4 lbs cream cheese at room temperature 1 inch cube
- 1/4 Cup port
- 2 T bourbon
- 2 T sugar
- 1/2 t pink salt
- Salt and white pepper to taste
Instructions
- In a medium hot pan, cook the livers till medium rare. Add alcohols, sugar, salt and remove from heat and pan when the livers are JUST cooked through. You want them to cool off but not to be chilled completely.
- In a food processor, add the liver, cream cheese and butter, pulse until completely smooth.
- Add salt and white pepper to taste as needed.
Notes
This recipe is provided courtesy of Toup's Meatery in New Orleans.
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