Best 14 Chicken Mousse Recipes

CHICKEN LIVER MOUSSE

Steps:

• In a large saute pan over low heat, melt the butter and cook onion, apple, and thyme, covered, until apples soften. Remove lid and increase heat to medium add the livers and cook until firm and still pink inside. Remove from the heat and allow to cool. Add the pepper, salt, and brandy and puree in a food processor; then chill, covered. Meanwhile whip the heavy cream to medium peaks. Fold into cooled, pureed liver mixture. Serve chilled.

CHICKEN LIVER MOUSSE

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Cook shallot in oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, until softened, about 4 minutes. Add garlic and cook, stirring, 1 minute. Remove from heat and carefully add Cognac (use caution; if Cognac ignites, shake skillet), then boil until reduced to about 2 tablespoons, 1 to 2 minutes.
• Transfer to a blender and add livers and yolks, then purée until smooth. Add milk, flour, salt, pepper, nutmeg, and allspice and blend until combined. Pour into crock, skimming off any foam.
• Put crock in a larger baking pan and bake in a water bath until mousse is just set and a small sharp knife inserted in center comes out clean, about 55 minutes.
• Melt butter in a small saucepan over low heat, then remove from heat and let stand 3 minutes.
• Arrange bay leaves decoratively on top of mousse. Skim froth from butter, then spoon enough clarified butter over mousse to cover its surface, leaving milky solids in bottom of saucepan.
• Chill mousse completely, uncovered, about 4 hours. Bring to room temperature about 1 hour before serving.

CHICKEN LIVER MOUSSE

Steps:

• Season chicken livers with salt and freshly ground pink peppercorns.
• Heat a large sauté pan coated with oil over medium heat. Add chicken livers and sear lightly on one side. Immediately add the shallots, thyme and marjoram. Continue to cook together for 2 minutes or so. Flip the livers and sear for an additional 1½ to 2 minutes until the livers are firm and pink in the center. Add lemon zest and cognac, and cook until it is nearly dry.
• Transfer immediately to a blender, pour in the cream and blend on medium speed, gradually adding the butter. Blend until completely smooth.
• Pour mixture into ramekins or jars. Cover with plastic wrap, lightly pressing the wrap to the surface of the mousse so that it doesn't oxidize. Chill in the refrigerator until set, roughly 4 to 6 hours. This can be made a day in advance if needed.

CHICKEN LIVER MOUSSE

Steps:

• Heat 2 tablespoons butter in a large high-sided skillet over medium-high heat. Season livers with salt and pepper; add to skillet and cook, turning once, until just cooked through (liver may be slightly pink inside), about 4 minutes per side. Remove livers from skillet and set aside.
• Reduce heat to medium and add another tablespoon butter to skillet. Add shallots and season with salt and pepper; cook, stirring, until translucent, about 5 minutes. Add pears, thyme, cloves, cinnamon sticks, brown sugar, and 1/4 cup water. Cover and cook, stirring occasionally and adding water as necessary to prevent burning, until pears are soft and easily pierced with the tip of a sharp knife, about 15 minutes.
• Remove skillet from heat; uncover and add brandy, scraping up browned bits at bottom of skillet to deglaze. Remove thyme and cinnamon sticks from skillet and discard.
• Cut remaining 5 tablespoons butter into small cubes. Transfer remaining contents of skillet to the bowl of a food processor along with chicken livers, cream, vinegar, nutmeg, and cut butter. Process until mixture is very smooth; season with salt and pepper.
• Strain chicken liver mousse through a fine mesh sieve, using a spatula to push mousse through sieve. Transfer to a jars and top each with a sprig of fresh thyme. Add enough clarified butter to top of chicken liver mousse to form a thin film, about 1/16 of an inch; cover and transfer to refrigerator to chill. Keep chilled until ready to serve, up to 1 week. Serve with sea salt, jam, and toasts.

TRUFFLED CHICKEN LIVER MOUSSE

Steps:

• Place the chicken livers and milk in a medium bowl, cover, and refrigerate for at least 2 hours. Drain the livers and discard the milk.
• Melt 4 tablespoons of the butter in a medium (10-inch) skillet over medium heat. Add the onion and cook for 8 to 10 minutes, stirring occasionally, until tender but not browned. Add the chicken livers and thyme and cook for 4 to 5 minutes, turning with tongs to cook evenly, until they're lightly browned on the outside but still raw inside. Add the Cognac, 1 tablespoon salt, and 2 teaspoons pepper and continue to cook for 3 to 4 minutes, until the livers are cooked but still very pink inside. (If they're overcooked, the pate will be dry.) Pour the contents of the pan into the bowl of a food processor fitted with the steel blade and allow to cool for 15 minutes.
• Pulse the processor until the chicken livers are almost smooth. Dice the remaining 4 tablespoons of butter and add to the bowl. Add the truffle butter and process until smooth. Add the parsley and pulse just to incorporate.
• Pour the mousse into one large or four small (8-ounce) ramekins. Pour a thin layer of melted duck fat or clarified butter on each mousse and place whole parsley sprigs on top. Refrigerate for at least 6 hours. Allow to sit at room temperature for 15 minutes before serving with crackers or warm toasts.

CHICKEN LIVER MOUSSE

Steps:

• In a large skillet, combine the water, onion, bay leaves, thyme sprigs and garlic. Bring to a boil; add chicken livers. Cook, uncovered, for 3-5 minutes or until a thermometer reads 160°, stirring frequently. Remove from the heat; cover and let stand for 5 minutes. Discard bay leaves and thyme sprigs; drain., Transfer liver mixture to a food processor; add the brandy, salt and pepper. Cover and process until livers are coarsely chopped. Gradually add butter, 2 tablespoons at a time, processing after each addition until smooth. Serve with crackers.

CHICKEN LIVER MOUSSE MIRABELLE

Steps:

• Clean the chicken livers of any bile residue, cut out the nerves, and season them with salt and pepper and the quatre epices.
• Put the grapeseed oil into a large hot skillet and add the livers, sage, shallots, garlic and thyme. Toss the mixture well and cook over moderately high heat until the livers are medium rare. Add the Cognac, flambe the mixture, tossing it well, and transfer it to a sieve set over a bowl and refrigerate the mixture for 1 hour.
• Add the port and marsala wines to the skillet and deglaze the pan, stirring well. Reduce the liquid by three-fourths and transfer to a small bowl.
• When the livers are cold, transfer them to a food processor fitted with a steel blade. Add the reduced wine and softened butter and pulse to combine. Taste for seasonings.
• Force the mixture through a fine mesh sieve, transfer it to a small terrine lined with plastic wrap and refrigerate, covered with plastic wrap. The mousse is ready to serve when it is fully chilled.
• Serve the mousse with cornichons and toasted sliced French bread. The mousse makes a perfect hor d'oeuvre for cocktails.
• In a spice or coffee grinder, grind the spices to a powder and store it in a small sealed container.

CHICKEN LIVER MOUSSE WITH RIESLING-THYME GELéE

Steps:

• For mousse:
• Mellow the flavor of the chicken livers by placing them in a glass bowl with 2 cups milk. Cover; chill for 2 hours. Drain; discard milk. Return livers to same bowl, add the remaining 2 cups milk, cover, and chill for 2 more hours (or overnight). Drain; discard milk and rinse livers. Pat dry with paper towels.
• Set a fine-mesh strainer over a medium bowl; set aside. Melt 2 tablespoons butter in a large skillet over medium-low heat. Add shallots and thyme and cook, stirring occasionally, until shallots are very soft, about 10 minutes. Add livers, increase heat to medium, and cook, turning once, until livers are firm but still pink inside, about 4 minutes. Remove pan from heat and stir in Calvados. Return to heat; cook until Calvados is reduced by half, about 30 seconds. Discard thyme.
• Transfer liver mixture to a food processor; add 2 teaspoons salt and pepper. Process until smooth. With processor running, add remaining butter by tablespoonfuls until all butter is incorporated. Transfer mousse to prepared strainer. Using a rubber spatula, press mousse through strainer. Rinse and dry strainer, then strain mousse again, discarding solids in strainer. Divide among small jars. Chill until firm, 1-2 hours.
• For gelée and toasts:
• Place 1/4 cup water in a medium microwave-safe bowl. Sprinkle gelatin over water and let stand until softened, about 10 minutes. Microwave gelatin mixture until gelatin dissolves and mixture becomes clear, about 30 seconds. Add sugar; stir until dissolved. Stir in wine.
• Spoon gelée over mousse in jars, forming a 1/4" layer (not all gelée may be used). Top each jar with thyme sprigs or leaves, if desired. Cover with plastic wrap and refrigerate until gelée is set, about 1 hour. DO AHEAD: Can be made 3 days ahead. Keep chilled.
• Preheat oven to 450°F. Arrange bread triangles on a rimmed baking sheet. Brush with melted butter. Bake until golden brown, about 5 minutes. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
• Let mousse soften slightly at room temperature for 30 minutes before serving with toasts.

MOUSSE DE FOIE DE VOLAILLE - CHICKEN LIVER MOUSSE

Steps:

• Put the chicken liver, shallots, salt and pepper in a food processor or blender, and whizz this until it is very finely chopped.
• Add the 2 eggs. Blend this in to further smooth everything.
• Once the mixture is nicely blended, add the very hot to boiling milk, and mix this on a low speed. The mousse will become a light color.
• Add now the allspice and the Port, and blend this in nicely.
• Divide this mixture into 6 ramekins. Put the ramekins in a pan to which you add 1/2" or so of water, and put this into a preheated 400F oven for about one half hour.
• You know it's done when it is firm, like a cooked cake.
• You can serve this cold as a pate, but also warm on grilled, thin white toast upon which you have spread an onion marmalade.
• The yield is difficult to talk about, because some people will eat the content of the ramekin, whereas others are happy with just a few slices!

CHICKEN-LIVER MOUSSE

Steps:

• Clean and dry the canning jars.
• Trim the sinew and any green patches from the livers. Rinse and dry them on paper towels.
• In a 12-inch skillet, heat 2 tablespoons olive oil until very hot. Sauté the livers, letting them caramelize on one side before flipping them. (If the pan threatens to smoke or blacken, immediately lower the heat; otherwise the juices will become too bitter to use.) When the livers are well browned but medium-rare inside, about 4 minutes, turn off the heat and transfer them to the bowl of a food processor. Season with 1 teaspoon kosher salt and 1?8 teaspoon pepper.
• Add another tablespoon of oil to the pan and sweat the onions, shallots, garlic, thyme and star anise over low heat, covered, until soft, about 10 minutes. Raise the heat and deglaze the pan with the vinegar and Cognac or rum until evaporated. Discard the star anise and transfer the onion mixture to the food processor.
• While the onions are still warm, purée with the livers and butter until smooth. Taste, adding more salt, pepper or vinegar as needed.
• Transfer to the jars. Wipe the inside lip of the jars clean with a damp cloth. Slowly pour enough olive oil over the mousse to just cover. Screw on the lids. Let cool before moving the jars to the refrigerator, where they can keep for a few days. Serve chilled with toasted, sliced bread and sweet-and-sour cherries.

SPICED CHICKEN LIVER MOUSSE

Steps:

• Melt 3 tablespoons fat in a 12-inch skillet. Add mustard, cardamom and cumin and sauté until spices sizzle and are fragrant. Add livers and sauté over medium-low heat, turning, until cooked but still pink inside, about 10 minutes. Remove livers from pan.
• Add 2 tablespoons fat, onion and ginger to skillet and sauté until soft, about 5 minutes. Add sherry, simmer about 5 minutes until somewhat reduced, stir in cream and cook until it starts to thicken. Transfer livers and contents of skillet to food processor and process until smooth. Season with salt and pepper.
• Spoon mousse into a crock or bowl and smooth the top. Melt 2 tablespoons remaining fat and pour onto surface of mousse. Use an additional tablespoon of fat if needed to cover the surface. Refrigerate at least 4 hours before serving. Scrape fat off before serving, or mix it into mousse.

CHICKEN MOUSSE

Steps:

• 1. First cook chicken in a pot of salted water or use a chicken bouillon cube. Then purree the chicken or finely dice it.
• 2. Melt together cream cheese and tomato soup, whipping with a fork or whisk.
• 3. Just cool.
• 4. Mix together unflavored gelatine and cold water; mix into mayonnaise.
• 5. Using an electric mixer or processor, mix until smooth.
• 6. Stir in cooked shredded chicken, chopped celery, and chopped green onions.
• 7. Lightly oil a mold; pour mousse mixture in.
• 8. Refrigerate for 3 to 4 hours. Then unmold, using a hot, damp cloth around the mold. This makes it easier to come out whole.
• 9. This recipe can be adapted to shrimp. You can use 1 can of tiny shrimps instead of chicken. As for the mold it can be metal or silicone. Just use one greased or stick free 6 cup mold.
• 10. Place the molded mousse out with crackers or brushetta style bread.

MOLDED CHICKEN MOUSSE

Steps:

• Place bouillon cubes in a large bowl and pour boiling water over them, stirring to dissolve.
• Add gelatin, lemon juice, mustard, curry, and salt. Stir till gelatin is dissolved.
• Add sour cream.
• Refrigerate for 30-40 minutes.
• Add remaining ingredients.
• Pour into 1-1/2 quart mold or smaller individual molds.
• Refrigerate about 4 hours, or until firm.

CHICKEN MOUSSE

Steps:

• Poach chicken breasts in stock 15 minutes. Cool & shred. Put lemon juice into small, heavy saucepan. Sprinkle over gelatin & leave to soak 10 minutes. Heat olive oil in frying pan & sweat onion, spring onions & red pepper 10 minutes. In large bowl, mix fromage frais, cream, tomatoes, parsley, mustard & onion mixture. Season with salt & pepper and mix in shredded chicken. Dissolve gelatin over gentle heat. When warm, stir into chicken mixture. Brush ring mold with oil * spoon in mixture. Cover & refrigerate 4 hours. Unmold 30 minutes before serving. Garnish with watercress & lemon wedges.