Step-by-Step Guide to Make Super Quick Homemade Chicken Liver Mousse

Chicken Liver Mousse. Season chicken livers with salt and freshly ground pink peppercorns. Heat a large sauté pan coated with oil over medium heat. Remove lid and increase heat to medium add the livers and cook until firm and still pink inside.

Because it is quick to make and utterly delicious to eat. Scott Howell developed this creamy chicken liver mousse with his former sous-chef Bill McGhee. The key to its rich texture is to let the livers come to room temperature and to blend the softened butter.

Hello everybody, it is John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, chicken liver mousse. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Chicken Liver Mousse is one of the most popular of current trending meals on earth. It's easy, it is fast, it tastes yummy. It's enjoyed by millions every day. They are nice and they look wonderful. Chicken Liver Mousse is something that I've loved my whole life.

Season chicken livers with salt and freshly ground pink peppercorns. Heat a large sauté pan coated with oil over medium heat. Remove lid and increase heat to medium add the livers and cook until firm and still pink inside.

To begin 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 that.

The ingredients needed to make Chicken Liver Mousse:

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

Chicken liver mousse is a delicacy. It is also surprisingly easy to make. It's one of those seemingly sophisticated dishes that you can impress your guests with, all the while knowing that you did not. Yes, I'm talking Stacy's Chicken Liver Mousse.

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.

But I haven't shared it yet for a couple reasons. First of all, I didn't invent this recipe at all. Intro. "Cooking is not a particularly difficult art, and the more you cook and learn about cooking, the more sense it makes. But like any art it requires practice and experience. Before starting this Chicken Liver Mousse recipe, make sure you have organised all the necessary ingredients.

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