Step 1

Rinse chicken livers and pat dry. In a medium skillet over medium heat, melt butter and add chopped shallot. Cook until the shallots soften a bit, 2-3 minutes. Then season with a pinch of salt and pepper.

Step 2

Add the thyme and chicken livers. Cook until chicken livers are browned and cooked through (they can still be slightly pink on the inside). Total cooking time should be 8-10 minutes.

Step 3

Add bourbon and use the liquid to scrape up any bits stuck to the pan. The bourbon should cook after a minute or two. Then remove chicken livers from heat and let cool slightly.

Step 4

Transfer skillet ingredients to a blender or food processor. Add two tablespoons cream and puree ingredients. It will be a thick mixture and you should use a rubber spatula to scrape down the sides of the blender a few times.

Step 5

When mixture is smooth, transfer to a bowl, cover tightly with plastic wrap (actually press plastic onto the surface of the chicken liver mixture to prevent browning). Let chill for 90 minutes.

Step 6

When mixture is chilled, whip ½ cup of cream until it holds its shape. Then stir in chilled chicken liver mixture. The cream will lighten the liver pate into a smooth and airy mousse.

Step 7

Serve mousse immediately, spread on Crunchmaster crackers alongside strawberry or grape jelly and fresh chives. Leftover mousse keeps well in an airtight container for a few days in the fridge.