Winter Spring Summer Fall Chicken Mousse

• 4 ounces unsalted butter
• 1 yellow onion, fine dice
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves, chopped
• 1 pound chicken livers, trimmed of connective tissue
• 4 ounces Grand Marnier
• 4 ounces heavy cream
• 1 or 2 tablespoons capers, drained
• salt and pepper to taste

1. Melt butter in large skillet over medium-high heat. When foam has gone, add onion with a pinch of salt and saute until softened. Add garlic and thyme and saute until fragrant.
2. Add the chicken livers and cook until just until they are still a bit rosy on the inside, about 5 minutes. Add Grand Marnier and set aflame to burn off the alcohol quickly so that the chicken livers do not overcook. Remove pan from heat when flame subsides, and allow mixture to cool to room temperature.
3. When cool, transfer the mixture to a food processor. Puree until completely smooth. Add cream and puree for one minute. Last, add capers and pulse to incorporate and to break up a bit. Season to taste with salt and pepper.
4. Turn mousse into one or more ramekins or mold of your choice. Cover with plastic in contact with the surface and refrigerate overnight.
5. Allow mousse to sit at room temperature for about an hour before serving, as the flavors will be more pronounced. Serve with crostini gently doused with olive oil and toasted alongside a good Dijon-type mustard.

butter, yellow onion, garlic, thyme, chicken livers, grand marnier, heavy cream, capers, salt

Taken from food52.com/recipes/9969-winter-spring-summer-fall-chicken-mousse (may not work)