BOURBON CHICKEN LIVER MOUSSE

Bourbon Chicken Liver Mousse

10 tablespoons Bourbon
6 tablespoons olive oil
3 shallots, peeled and sliced thin
5 cloves garlic, sliced
1 pound chicken livers, cleaned
4 tablespoons unsalted butter
2 tablespoons sherry vinegar
Pinch sugar
Salt and black pepper



                                                                                         Heat a large skillet over medium high heat and add 3 tablespoons of olive oil. Add the shallots and garlic, season with salt and sauté until translucent, about 3 minutes.



Remove the pan from the heat and deglaze with 4 tablespoons of Maker’s Mark® Bourbon; carefully ignite the pan to burn off the alcohol. Keep the pan on heat until the flame goes out. Transfer the cooked shallots and garlic to the bowl of a food processor or blender.



Return the skillet to high heat and add another 3 tablespoons of olive oil. Pat the chicken livers dry and season well with salt and pepper. Add the chicken livers and cook until slightly brown, about 1 minute on each side. Remove the skillet from the stove and deglaze with another 4 tablespoons of Maker’s Mark® Bourbon. Carefully ignite the pan again and cook until the flame has disappeared.



Place the chicken livers and cooking liquid into the food processor/blender with the shallots and garlic. Add the butter, vinegar, pinch of sugar and remaining 2 tablespoons of  Bourbon. Pulse until a semi-creamy consistency. Add salt and pepper to taste. Refrigerate in sterilized jars or food containers. Serve warm or chilled.