Pour in the Cognac and chicken broth. Bring to a simmer and cook until the liquid is reduced by half and the livers are just cooked through.
Transfer the entire mixture (including juices) to a food processor. Add salt, pepper, and any herbs. Pulse until smooth.
Thomas Keller's chicken liver mousse , a legendary staple from , is celebrated for its ultra-silky texture and complex flavor profile. Unlike simpler pâtés, Keller’s method involves a precise marriage of cleaned livers, aromatics, and a significant amount of butter, often passed through a fine mesh sieve (tamis) to achieve its signature smoothness. Ingredients
Thomas Keller ’s most iconic chicken liver mousse is a signature at The French Laundry
Bake in the oven until the internal temperature reaches exactly 155°F (68°C) on a digital thermometer, which typically takes 40 to 50 minutes. The center should have a slight, jelly-like wobble. chicken liver mousse recipe thomas keller full
Serve it as a first course with a bitter salad (frisée, apple, sherry vinaigrette) or simply on crackers as a luxurious snack. It’s the kind of dish that tastes far more expensive and complex than the sum of its parts.
If you plan on making this for an upcoming gathering, let me know: How many you need to serve?
(or clarified duck fat), melted Step-by-Step Instructions
Chicken livers, trimmed of fat and connective tissue Pour in the Cognac and chicken broth
Transfer the hot liver mixture from the skillet to a food processor or blender. Add the 2 teaspoons of salt and the pepper. Process until smooth. With the machine running, begin adding the remaining room-temperature butter (you should have about 1 ¾ cups left), one or two tablespoons at a time, waiting for each addition to be fully incorporated before adding the next. This emulsifies the butter into the liver, creating a creamy base.
With the processor running, add the remaining softened butter bit by bit until fully incorporated and the mixture is velvety.
Sprinkle gelatin over 1/4 cup of water. Let stand for 10 minutes.
Add another tablespoon of oil to the same pan. Sweat the onions, shallots, garlic, thyme, and star anise over low heat, covered, for about 10 minutes until soft. Add salt, pepper, and any herbs
Many traditional chicken liver pâtés are dense and grainy. Chef Keller achieves a light, airy, and ultra-smooth mousse through three specific techniques:
This "full" version follows the signature style found in his cookbooks, characterized by an exceptionally high ratio of butter and cream to liver. Ingredients Chicken livers (trimmed, room temperature) 3 sticks (3/4 lb) Unsalted butter (cut into large chunks, room temperature) Heavy cream (room temperature) Large egg yolks (room temperature) Cherry brandy (Kirsch) Freshly ground white pepper Ground allspice Freshly grated nutmeg Step-by-Step Instructions Preparation : Preheat your oven to
: Press the mixture through a fine-mesh strainer twice. This step is what creates the "mousse" texture Keller is known for. Stir in the heavy cream until fully blended. Water Bath Bake
A dry Vouvray (Chenin Blanc) or a chilled Beaujolais. For cocktails, a dry martini or an Old Fashioned.