Chicken liver mousse
Binging with Babish · ♥ 96K likes · 4M views · 7 min video
Read about giblets (liver, heart, gizzard, neck) in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
Pat the chicken livers dry; mince a shallot and pick a teaspoon of fresh thyme.
- ½ lb chicken livers
- 1 whole shallot
- 1 tsp fresh thyme
- vegetable oil
Heat a little vegetable oil over medium-high until shimmering, add the livers and leave undisturbed one to two minutes until browned on one side, then flip.
- ½ whole lemon zest
- ¼ cup heavy cream
With the livers brown outside and pink inside, add the zest of half a lemon, kill the heat, cool 30 seconds and swirl in a quarter cup of heavy cream.
- 1½ stick unsalted butter
Blend the pan contents on medium low, adding one and a half sticks of unsalted butter one chunk at a time, then blend on high until very smooth.
Pass through a fine mesh strainer and cover with plastic wrap pressed onto the surface; it goes grey as it oxidises.