Chicken Liver Mousse Recipe at MyDish

Chicken Liver Mousse

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Method

  • Pick over the livers to remove and discard tough connecting tissue or blemished portions.
  • Put the liver in a bowl and add salt, pepper, bay leaf, thyme, allspice, cumin, cinnamon, and cayenne.
  • Heat the chicken fat (butter) in heavy frying pan/skillet over a medium heat, add the shallots and mushrooms cook stirring, until the mushrooms give up their liquid. Cook until most of this liquid evaporates.
  • Add the livers and seasonings, cook, stirring occasionally for about 10 minutes pour and scrape the mixture into a food processor or blender, add the cognac and blend to a fine puree.
  • Spoon and scrape the mixture into a small serving dish smooth the top.
  • Serve slightly cooler than room temperature.
  • Serve and Enjoy!

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    Ingredients

    • YOU WILL NEED
    • 350 grams Chicken livers
    •  Salt and pepper. to taste
    • 1 sprig fresh thyme
    • ¼ bay leaf
    • 1/8 teaspoon ground allspice
    • ½ teaspoon Ground cumin
    • 1/8 teaspoon Ground Cinnamon
    • 1 pinch cayenne pepper
    • 114 grams butter. or melted chicken fat
    • ½ cup thinly sliced shallots
    • 115 grams thinly sliced mushrooms
    • 1 tablespoons cognac. the best you can afford

    By Views 990  Added Sun Feb 28 2010


    One of our favourite classic mousses, I must have made tons of it by now bearing in mind that I started making this particular one in the 1970’s at the Whitewell Hotel.

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