Keller’s chicken liver mousse is legendary. It is not "liver-y" or metallic. It is light as silk, rich as custard, and balanced with the perfect acidity of red wine vinegar and the savory depth of shallots. If you have searched for the you are tired of the shortcuts. You want the real recipe—the one that requires a food mill, patience, and a torchon.
1 star anise, kosher salt, and freshly ground black pepper. chicken liver mousse recipe thomas keller full
-quart enameled cast-iron terrine. Place the terrine in a roasting pan and add boiling water until it reaches halfway up the sides of the terrine. Bake for 1 hour and 10 minutes Keller’s chicken liver mousse is legendary
Sliced toasted bread and sweet-and-sour pickled cherries. Instructions rich as custard