Chicken Liver Mousse Recipe Thomas Keller [updated] Full ❲FAST❳
This dish, a staple at his bistro Bouchon , is celebrated for its incredibly silky texture and deep, savory flavor. Unlike rustic country pâtés, this is a refined "mousse," achieved by pressing the livers through a fine-mesh drum sieve (tamis).
Below is the full recipe, technique breakdown, and the critical "useful features" that make this specific version a benchmark in professional cooking.
The Benchmark: Thomas Keller’s Chicken Liver Mousse
The Philosophy
Thomas Keller’s approach to offal is about transformation. He takes an inexpensive, polarizing ingredient and turns it into something luxurious. The secret to this recipe is temperature control (keeping the livers cold) and emulsification (whipping the butter in vigorously).
The Ingredients
Yields approximately 2 cups
The Livers:
1 pound chicken livers: Look for high-quality livers (air-chilled birds often have better texture).
1 cup whole milk: For soaking (removes impurities and blood).
Kosher salt and freshly ground black pepper.
The Aromatics:
2 tablespoons canola oil.
1 medium shallot: Minced.
1 clove garlic: Smashed and peeled.
1 sprig fresh thyme.
1 bay leaf.
3 tablespoons Cognac (or Armagnac): Do not substitute with cooking sherry; quality matters here.
The Emulsion:
8 tablespoons (1 stick) unsalted butter: Melted and kept warm (but not boiling hot).
¼ cup heavy cream.
Pinch of ground allspice: A classic "secret" ingredient in Keller’s pâtés. chicken liver mousse recipe thomas keller full
The Finish:
Clarified butter or aspic (optional): For sealing the top.
Toasted baguette slices, cornichons, and whole-grain mustard: For serving.
Trim: Place the livers on a cutting board. Using a small paring knife, trim away any visible fat, green patches (bitter bile), and connective tissue. Cut the livers into roughly 1-inch pieces.
Soak: Place the trimmed livers in a bowl and cover with the milk. Let them soak in the refrigerator for at least 4 hours (preferably overnight).
Why? This draws out residual blood, ensuring the final mousse is clean-tasting and pinkish-tan rather than gray or metallic.
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