Chicken Liver Mousse

Ingredients

• 6 cups water
• 10 black peppercorns
• 1 cup finely chopped celery
• 2 large bay leaves
• 1 lb chicken liver
• 6 tablespoons unsalted butter
• 3 garlic cloves, minced
• 1/2 cup minced onion
• 1 tablespoon cognac
• 2 teaspoons salt
• 1 teaspoon dried thyme
• 1/2 teaspoon ground allspice
• 5 teaspoons water-packed green peppercorns (divided)
• 1/4 cup whipping cream

Directions

1. 1

   In a large saucepan or cooking pot, add water and bring to boil.

2. 2

   Add black peppercorns, celery, and bay leaves.

3. 3

   Reduce heat and simmer for 10 minutes.

4. 4

   Add chicken livers and cook gently for another 10 minutes.

5. 5

   Drain, remove livers and set aside.

6. 6

   In a small saucepan, heat butter, add onion and garlic and cook until onion is translucent, about 4 minutes.

7. 7

   Transfer onion/garlic to a food processor.

8. 8

   Add chicken, cognac, salt, thyme, allspice and four teaspoons of green peppercorns.

9. 9

   Process until smooth.

10. 10

    Pour in whipping cream, process until incorporated and transfer to a mixing bowl.

11. 11

    Stir in remaining 1 teaspoon of green peppercorns.

12. 12

    Mold into small ramekins and refrigerate.

13. 13

    Unmold before serving.

14. 14

    Serve with toast points or crackers of your choice.