Ingredients
Scale
- 1 pound chicken livers
- 1/2 cup bacon fat
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/4 cup heavy cream
- 1/4 teaspoon black pepper
- 1 teaspoon thyme
- 1/4 teaspoon nutmeg
- 2 tablespoons brandy
- Salt to taste
Instructions
- Clean the chicken livers, removing any connective tissues.
- In a skillet, cook the bacon fat over medium heat, then add onions and garlic until soft.
- Add the chicken livers to the skillet and cook until browned and no longer pink.
- Transfer the mixture to a food processor, adding cream, spices, and brandy.
- Pulse until smooth, seasoning with salt to taste.
- Transfer the mousse into a serving dish and chill in the refrigerator for at least 2 hours before serving.
Notes
- For a smoother texture, strain the mousse before chilling.
- Serve with crusty bread or crackers.
- This mousse can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Blending
- Cuisine: French
- Diet: Gluten-Free
Nutrition
- Serving Size: 1/4 cup
- Calories: 250
- Sugar: 1g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 15g
- Cholesterol: 300mg