: Pour in the chicken broth and bring it to a simmer. Cook until the livers are fully cooked through and the liquid has reduced by half, which should take about 5 minutes.
This recipe is adapted from The French Laundry Cookbook . Note: Keller uses duck fat for depth, but chicken fat or high-quality unsalted butter works. For the purist, rendered duck fat is ideal. chicken liver mousse recipe thomas keller full
. Continue blending until the mixture is uniform and creamy. : Pour in the chicken broth and bring it to a simmer
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This creamy spread is just calling for your to make it, spread it on a baguette and serve with a tart cherry jam. honestcooking.com Chicken Liver Mousse With Burnt Honey Gelée Note: Keller uses duck fat for depth, but
: Remove from the water bath and let it cool. Cover with plastic wrap and foil, then refrigerate Unmold and Serve