Forget your favorite cooking method, there’s one critical step you’re likely overlooking.
Roasting a whole chicken is entirely personal, so I’ll leave the method—the dry or wet brine, or the air-dry, or the lack thereof; the rub; the herbs; the citrus; the oven temp—up to you. But there is one thing we as a society are not doing enough of when we take on such a task, and it has nothing to do with how to cook the actual bird. I’m talking about the liver that the butcher lovingly tucks alongside your chicken before wrapping the package up and plastering it with a label that has a number that would shock 2017-you. Yes, this is a chicken liver mousse rant, and no, I will not back down on this point. Chicken liver mousse can be shockingly simple to prepare, and served alongside potato chips or Ritz crackers, it makes an elegant dish to serve guests (or partners) who are h-angrily awaiting your perfect chicken.
Directions:
- Pat the liver dry and season it with salt on all sides.
- Set a small saucepan over medium-high heat.
- Add 2 tablespoons olive oil and 1 tablespoon butter, and when the butter begins to foam, add the liver.
- As it browns on its bottom side, finely (finely!!!) mince a large shallot. Add it to the saucepan, and a few pinches of freshly cracked black pepper.
- Flip the liver and brown on its second side, as the shallots soften and begin to caramelize.
- When the liver feels stiff around its outside (but still a bit wiggly in the center) when you poke it with a wooden spoon or your finger, deglaze the pan with a tablespoon of sherry vinegar.
- Scrape up any browned bits, and cut the heat.
- Add about 2 tablespoons more softened butter, and about 1/4 cup cream.
- Immersion blend until super smooth, and pour into a bowl.
- Cover with plastic wrap and let set in the refrigerator for at least 90 minutes, or up to a day before serving.