Easiest Chicken Liver Mousse

1 pound chicken livers

3 cups whole milk

Salt to taste

Pepper to taste

¼ teaspoon cayenne pepper

Vegetable oil

½ pound unsalted butter

3 shallots, rough cut

1 tablespoon butter

3 cloves garlic, rough cut

2 sprigs thyme

2 fresh bay leaves

¼ cup cognac or brandy

1 tablespoon esplette or other red pepper

Schmaltz (rendered chicken fat) for storage

Soak the chicken livers overnight in milk, then strain them. Place the livers on a clean towel to dry.

Season the chicken livers with salt, pepper and cayenne. Pan-fry in vegetable oil on stovetop, checking both sides until medium-rare. Place the warm, cooked livers in a food processor with unsalted butter.

Add the 1 tablespoon of butter to the pan and cook shallots and garlic. Add thyme and bay leaf. Scrape the bottom of pan to get the fond. When the shallots are tender, add cognac (or brandy). Remove bay leaf and thyme.

Pour into food processor with esplette. Blend until combined. Season with salt and pepper. Pour directly into a dish or ramekin, cover the top layer with schmaltz (rendered chicken fat) and store in the refrigerator. For a very creamy version of mousse, strain the mixture through a fine-mesh sieve using paddle, then pack it into jar or mold.

Makes 1 pound; serves 15.

"The New Charcuterie Cookbook" by Jamie Bissonnette (2014 Page Street)