Chicken liver mousse

mousseThank you Alton Brown for another amazing recipe.

You will need:
2 tbsp. butter
1/2 chopped onion
1 tart apple, cored, peeled and chopped
1 tsp. fresh thyme
1 lb. chicken livers
1/4 cup brandy or cognac
salt and pepper to taste
1 cup heavy cream

Clean the livers if needed and cover them with milk.  Refrigerate for 2 hrs.  Discard milk and rinse.  In a sauté pan over low heat, melt the butter and cook onion, apple and thyme, covered, until apples soften – about 5 minutes.  Remove lid and add the livers.  Increase heat and cook until livers are firm and still pink inside – another 5 minutes.  Add brandy and cook another 2 minutes to cook out some alcohol.  Remove from heat and let cool.  Puree in a food processor with salt and pepper and refrigerate.  Meanwhile, whip heavy cream to medium peaks.  Fold into cooled liver mixture.  Serve chilled, on crackers or crusty bread.


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