Hey everyone, it is me, Dave, welcome to our recipe page. Today, we’re going to make a distinctive dish, chicken liver mousse. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Chicken Liver Mousse is one of the most well liked of current trending foods on earth. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. Chicken Liver Mousse is something that I’ve loved my whole life. They are nice and they look fantastic.
Chicken liver mousse is a classic of the French kitchen that has been adopted across the world. Because it is quick to make and utterly delicious to eat. This is not Gwyneth Paltrow's "go-to nosh" after a detoxing, beachside pilates sesh'.
To get started with this particular recipe, we must first prepare a few components. You can cook chicken liver mousse using 10 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Chicken Liver Mousse:
- Take Chicken Livers
- Get Shallot
- Prepare butter
- Prepare White Wine
- Make ready Cream
- Prepare melted butter
- Make ready Fresh Thyme
- Make ready Black Pepper
- Make ready Ground Allspice
- Prepare Salt
Soak the chicken livers in the milk overnight. Strain the livers, place them on a clean paper towel For a very creamy version of mousse, strain the mixture through a fine-mesh sieve using a paddle. Whip the chicken liver mousse: Blend the chicken livers and onions in the blender until smooth, scraping down the sides as needed (this blender spatula is the best). Add chicken livers and sear lightly on one side.
Instructions to make Chicken Liver Mousse:
- Finely dice shallot. Remove any connective tissue from chicken livers and dice livers finely.
- 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.
- Transfer liver mixture to food processor and blend.
- Meanwhile, add white wine and a few thyme sprigs to the pan and bring to a boil. Reduce until liquid is about two tablespoons.
- 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.)
- Pour liver mixture through a fine sieve to get rid of any gritty bits.
- Refrigerate mousse until set. Optional: seal mousse with some melted butter and add a few sprigs of thyme for decoration.
- Serve with crackers
Immediately add the shallots, thyme and marjoram. Cover with plastic wrap, lightly pressing the wrap to the surface of the mousse so that it doesn't oxidize. Yes, I'm talking Stacy's Chicken Liver Mousse. But I haven't shared it yet for a couple reasons. First of all, I didn't invent this recipe at all.
So that is going to wrap this up with this exceptional food chicken liver mousse recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
