Sous Vide Chicken Liver Mousse

Name: Sous Vide Chicken Liver Mousse
Yield: Makes about 3 cups
Ingredients: 1 tablespoon, vegetable oil; 1 tablespoon, unsalted butter, plus 11 tablespoons cut into ½-inch pieces and chilled; 2 , shallots, sliced thin; 3 , garlic cloves, sliced thin; ½ teaspoon, minced fresh thyme, plus extra for serving; , Salt and pepper; ¾ cup, brandy; 1 pound, chicken livers, rinsed, patted dry, and trimmed; ½ teaspoon pink curing, salt (optional); , Flake sea salt

3 comments

Appetizers

Chicken

Make Ahead

Leave it to the French to take the lowliest of poultry parts and transform it into something rich, decadent, and just as worthy of being on a charcuterie plate as a fancy Iberico ham.

A cookbook recipe exclusively for All-Access members from Sous Vide for Everybody

SERVESMakes about 3 cups

TIMESous vide: 30 minutes to 2 hours; active cooking time: 25 minutes

Sous Vide Temperature154°F/68°C

A cookbook recipe exclusively for All-Access members from Sous Vide for Everybody

WHY THIS RECIPE WORKS

Leave it to the French to take the lowliest of poultry parts and transform it into something rich, decadent, and just as worthy of being on a charcuterie plate as a fancy Iberico ham. Traditionally, to make chicken liver mousse the chicken ...

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