Chicken Liver Mousse
Chicken Liver Mousse

Hey everyone, it is John, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, chicken liver mousse. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Chicken Liver Mousse is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. They are nice and they look fantastic. Chicken Liver Mousse is something that I have loved my whole life.

Whatever The Need, We Have The Best Food For Your Cat. Tie the parsley, thyme and bay leaf into a bouquet garni and add to the pan. This chicken liver mousse recipe from James Sommerin does make the perfect canapé, piped into shot glasses and topped with crispy bacon. In a large saute pan over low heat, melt the butter and cook onion, apple, and thyme, covered, until apples soften.

To get started with this particular recipe, we have to prepare a few components. You can have chicken liver mousse using 10 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Chicken Liver Mousse:
  1. Prepare 500 g Chicken Livers
  2. Take 1 Shallot
  3. Take 2 Tablespoons butter
  4. Prepare 75 ml White Wine
  5. Make ready 75 ml Cream
  6. Get 100 ml melted butter
  7. Take As needed Fresh Thyme
  8. Prepare 1/2 Teaspoon Black Pepper
  9. Make ready Pinch Ground Allspice
  10. Take To taste Salt

Puréeing the chicken livers and then baking them in a hot water bath. Using a fine sieve, push the liver mousse through the remove any lumps or remaining bits of connective tissue into a bowl. Using a wooden spoon whip the mousse once again and now it will be light and airy and exceedingly smooth. Decant the mousse into either a serving dish or individual jars.

Instructions to make Chicken Liver Mousse:
  1. Finely dice shallot. Remove any connective tissue from chicken livers and dice livers finely.
  2. Melt butter in a pan and add chopped liver and diced shallot. Cook until livers are firm but not rubbery, still rosy in the center.
  3. Transfer liver mixture to food processor and blend.
  4. Meanwhile, add white wine and a few thyme sprigs to the pan and bring to a boil. Reduce until liquid is about two tablespoons.
  5. Add wine reduction, cream, melted butter, pepper and allspice to the food processor and blend until smooth. Add salt to taste (I used salted butter so did not add a lot of extra salt.)
  6. Pour liver mixture through a fine sieve to get rid of any gritty bits.
  7. Refrigerate mousse until set. Optional: seal mousse with some melted butter and add a few sprigs of thyme for decoration.
  8. Serve with crackers

Using a wooden spoon whip the mousse once again and now it will be light and airy and exceedingly smooth. Decant the mousse into either a serving dish or individual jars. Soak the chicken livers in the milk overnight. Strain the livers, place them on a clean paper towel, and pat dry. Season the chicken livers with cayenne and salt and pepper to taste.

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