“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:
- 1 pound fresh chicken livers, soaked in milk for 24 hours (this removes any bitter, metallic taste)
- 1 pound unsalted butter
- 1 cup heavy cream
- 1/2 cup brandy
- 2/3 cup shallots, finely diced
- 1/4 cup celery, finely diced
- 1 clove garlic, minced
- 1 teaspoon kosher salt
- 1 teaspoon Dijon mustard
- Sliced baguette
- Olive oil