Recipe: Tasty Chicken Liver Mousse

Chicken Liver Mousse. Add chicken livers and sear lightly on one side. 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.

Divide mousse into jars and coat the top in a thin layer of either rendered chicken fat or olive oil. Chicken liver mousse is a delicacy. It is also surprisingly easy to make. You can have Chicken Liver Mousse using 10 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Chicken Liver Mousse

1. Prepare 500 g of Chicken Livers.
2. You need 1 of Shallot.
3. Prepare 2 Tablespoons of butter.
4. It's 75 ml of White Wine.
5. It's 75 ml of Cream.
6. You need 100 ml of melted butter.
7. You need As needed of Fresh Thyme.
8. It's 1/2 Teaspoon of Black Pepper.
9. You need Pinch of Ground Allspice.
10. You need To taste of Salt.

It's one of those seemingly sophisticated dishes that you can impress your guests with, all the while knowing that you did not. Quite simply the best Chicken Liver Mousse I've ever tasted. So good, so lusciously creamy and silky smooth, you'll want to eat it by Liver Pâté - The Silkiest and Creamiest Chicken Liver Mousse Ever. Intro. "Cooking is not a particularly difficult art, and the more you cook and learn about cooking, the more sense it makes.

Chicken Liver Mousse step by step

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.

But like any art it requires practice and experience. Chicken liver mousse is Emily's favorite condiment, if you can even call it that. She would eat it every day if she could. And honestly, now, because the Anova Sous Vide Precision Cooker makes it so. Make savory chicken liver mousse, a pate-like appetizer spread made from pears, shallots, and heavy cream, from Nora Singley on "The Martha Stewart Show." Chicken Liver Mousse.

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