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1
Trim the livers of all connective tissue and cut away any green areas.
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2
In a glass or stainless steel bowl, combine the bay leaves, garlic, brandy and Marsala.
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3
Toss with the livers.
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4
Cover and refrigerate overnight.
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5
Drain the livers, reserving the marinade.
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6
Pat them dry with paper towels.
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7
In a large heavy skillet, heat the 4 tablespoons butter over medium-high heat.
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8
Add the livers, the reserved bay leaves, and garlic, and toss 20 seconds or until the livers lose their red color.
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9
Pour in the marinade and boil about 2 minutes.
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10
The livers should be firm but still pink inside.
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11
Scoop them out of the pan with a slotted spoon and set aside.
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12
Continue boiling down the liquid until all of it has evaporated and the butter sputters.
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13
Add the 2 tablespoons of stock to the pan and scrape the contents over the livers.
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14
Cool to room temperature.
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15
Puree the livers in a food processor until smooth.
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16
Season aggressively with salt and freshly ground pepper.
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17
Have a large bowl of ice handy.
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18
In a medium bowl, whip the 10 tablespoons butter with a portable beater at medium speed until fluffy.
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19
Gradually beat in the liver puree, then set the bowl over ice and continue beating at medium speed 8 to 10 minutes, or until the mixture has lightened in color and is very fluffy.
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20
Cover and refrigerate 1 to 2 hours.
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21
To serve, bring the mousse close to room temperature.
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22
Spoon it into individual 3-inch ramekins or crocks, or mound it in a 3-cup terrine.
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23
Sprinkle generously with the shaved truffle.
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24
Accompany with bite-sized pieces of crusty bread.
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25
In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.
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26
Add all the chicken parts and brown all over, stirring to avoid burning.
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27
Remove the chicken and reserve.
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28
Add the carrots, onions, and celery to the pot and cook until soft and browned.
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29
Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley.
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30
Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan.
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31
Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat.
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32
Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids.
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33
Stir the stock to facilitate cooling and set aside.
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34
Refrigerate stock in small containers for up to a week or freeze for up to a month.
