Bourbon Chicken Liver Mousse
by David Mechlowicz, Director, Food and Beverage – Food Network
This easy-to-make appetizer goes great with grilled bread, crackers and crudite. The bourbon ramps up the richness of the chicken livers. Serve with flaked sea salt and pickled onions or fruit preserves.
Prep Time: 10 minutes
Cook Time: 10 minutes
Makes 3 cups
10 tablespoons Maker’s Mark® Bourbon
6 tablespoons olive oil
3 pieces shallots, peeled and sliced thin
5 cloves garlic, sliced
1 pound chicken livers, cleaned
4 tablespoons unsalted butter
2 tablespoons sherry vinegar
Salt and black pepper
- Heat a large skillet over medium high heat and add 3 tablespoons of olive oil. Add the shallots and garlic, season with salt and sauté until translucent, about 3 minutes.
- Remove the pan from the heat and deglaze with 4 tablespoons of Maker’s Mark® Bourbon; carefully ignite the pan to burn off the alcohol. Keep the pan on heat until the flame goes out. Transfer the cooked shallots and garlic to the bowl of a food processor or blender.
- Return the skillet to high heat and add another 3 tablespoons of olive oil. Pat the chicken livers dry and season well with salt and pepper. Add the chicken livers and cook until slightly brown, about 1 minute on each side. Remove the skillet from the stove and deglaze with another 4 tablespoons of Maker’s Mark® Bourbon. Carefully ignite the pan again and cook until the flame has disappeared.
- Place the chicken livers and cooking liquid into the food processor/blender with the shallots and garlic. Add the butter, vinegar, pinch of sugar and remaining 2 tablespoons of Maker’s Mark® Bourbon. Pulse until a semi-creamy consistency. Add salt and pepper to taste. Refrigerate in sterilized jars or food containers. Serve warm or chilled.