Chicken Liver Mousse Recipe Thomas Keller 🆕 Plus

Add the cubed 8 ounces of cold butter to the pan. Yes, two whole sticks. Turn the heat to low. Stir gently as the butter melts. You are not frying the livers; you are creating a butter bath . The temperature should stay around 180°F to 200°F (low simmer). Add the dried chicken livers to the butter. Stir gently. You want the livers to turn opaque and just firm up—about 5 to 7 minutes.

In the pantheon of modern American cuisine, few names command as much respect as Thomas Keller. The culinary mind behind The French Laundry, Per Se, and Bouchon, Keller is renowned for his meticulous technique and his ability to elevate humble ingredients into something transcendent. Nowhere is this philosophy more evident than in his approach to offal, specifically chicken livers. chicken liver mousse recipe thomas keller