How To Make Chicken Liver Mousse

"My Aunt Rose would always make her recipe for chicken liver mousse and I was addicted to it," says Social Eatz executive chef and two-time Top Chef veteran Angelo Sosa of most family gatherings growing up.

Photographer Gabi Porter and I had mainly selfish reasons for hitting Sosa's Midtown East American-Asian kitchen — his chicken liver mousse is the stuff of legends. Meat butter at its finest. A sweet, rich, airy cloud of what was once...okay well you get the picture. It's awesome.

"What I love about this is that it's not an intimidating recipe whatsoever," Sosa continues. "Your grandmother, my grandmother, your mother, you could all make this."

And I have to say, since I was standing in that swealtering kitchen with him, it's absolutely true. You can definitely make this. But I still feel bad for making Angelo Sosa flambé liver when it was 100 degrees outside. That chef is one good sport.

Here's what you'll need: 

Since this recipe goes quickly, it's best to set up all your ingredients beforehand. 

Melt the butter in a large pan over medium-high heat. When hot and foamy, add the aromatics — shallot, celery and garlic — and cook until translucent, about 5 minutes. 

Add in the drained chicken livers and toss to coat with butter. Cook the liver to medium, about 3 minutes. "The secret is to keep them a little bit rare." says Sosa. "Don't overcook the livers because you don't want them to get creamy."

Add the brandy and light the contents of the pan on fire. Sosa heartily recommends exercising caution if you're not used to doing this. When flames die out, add the mustard, heavy cream and salt, bring to a light simmer, remove from heat and allow to cool to room temperature.

Transfer to a powerful blender and blend until smooth. Pass through a fine mesh strainer and chill in the refrigerator. When firm, whip the mousse in a stand mixer with the paddle attachment for 30 seconds, then transfer to a pastry bag and pipe mixture into mason jars or ramekins and return to refrigerator.

Drizzle baguette slices with olive oil and toast on both sides until golden brown.

Remove mousse from the fridge and allow to come to room temperature before plating.

Serve mousse with toasted baguette, fruit chutney and coarse sprinkling salt, if you wish.