CHICKEN-LIVER MOUSSE
Provided by Pete Wells
Categories condiments, dips and spreads, appetizer
Time 30m
Yield Makes 3 half-pint jars
Number Of Ingredients 15
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.
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nymaa togsoo
[email protected]Overall, I thought this mousse was pretty good. It was a bit too rich for my taste, but I think that's just a personal preference.
hamda
[email protected]This mousse is a bit time-consuming to make, but it's worth it. The flavor is amazing!
Verlin Daniels
[email protected]I'm definitely going to be making this mousse again. It's a keeper!
Waseemraja raja
[email protected]I served this mousse with crackers and fruit. It was a big hit!
tehseen ullah
[email protected]This mousse is a great make-ahead appetizer. You can make it up to 3 days in advance.
Ionut Olaru
[email protected]I love that this recipe doesn't require any special equipment. You can make it in a regular food processor or blender.
The Stormtrooper
[email protected]This mousse is a great way to use up leftover chicken livers. It's also a very affordable dish to make.
ayyan hasihim
[email protected]I'm giving this recipe 5 stars because it's the best chicken liver mousse I've ever had. It's so smooth and creamy, and the flavor is divine.
Atrooba Chaudhry
[email protected]This mousse was a complete disaster. It was bland, rubbery, and inedible. I threw it out after one bite.
Md Shoharab
[email protected]I followed the recipe exactly, but my mousse turned out grainy. I'm not sure what went wrong.
Suresh Lama
[email protected]The mousse was good, but it didn't wow me. I think it needed a bit more seasoning.
Bernardo Cornejo
[email protected]This mousse was a bit too rich for my taste, but I think that's just a personal preference. I would recommend using less butter next time.
Boikanyo Marawu
[email protected]I was a bit hesitant to try chicken liver mousse, but I'm so glad I did. It was surprisingly delicious! The flavor was rich and complex, and the texture was smooth and creamy.
Nakigoye Immaculate
[email protected]This mousse is the perfect appetizer for any occasion. It's light and airy, yet still rich and flavorful.
Mirembe Tabitha
[email protected]I've never made mousse before, but this recipe was so easy to follow. It turned out perfectly and tasted amazing.
Allen Ally
[email protected]This chicken liver mousse was a hit at my party! It was so smooth and creamy, and the flavor was out of this world. I will definitely be making this again.