We like to use ghee for this chicken liver mousse recipe, but you can also use butter if you don’t have issues with lactose.
Rinse liver in cold water. Pat dry with a paper towel. Grind allspice and pepper.
Heat a pan on medium and add half the clarified butter and onion. Cook until the onion is golden and falling apart, 5-6 minutes.
Add liver and ground spices. Sauté for 3-4 minutes. Pour in brandy, paying close attention that it does not burn if it flames up. Cook for another minute, until liver is slightly pink.
Place the contents of the pan into a food processor. Add remaining clarified butter, vinegar and salt.
Grind on high speed for 4-5 minutes to make a smooth paste.
Transfer contents to a fine-mesh sieve placed over a bowl. Push the purée through the sieve with a soft spatula. Fill small jars with the mousse. Place plastic wrap over the surface of the purée and refrigerate at least 6 hours before serving. This mousse freezes well.
A variation of the Chicken liver mousse with bacon from The Spice Trekkers Cook at Home