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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Don Theta
[email protected]This mousse is a bit too rich for my taste. I think I'll try a different recipe next time.
Don rich131
[email protected]I'm not sure why, but my mousse didn't turn out as smooth as I would have liked. Maybe I didn't blend it for long enough.
Nhlakanipho Thango
[email protected]This mousse is a great way to use up leftover chicken livers. It's also a very affordable dish to make.
Ms Nafiz Iqbal
[email protected]I've tried other chicken liver mousse recipes before, but this one is by far the best. It's so smooth and creamy, and the flavor is incredible.
Wayne Lavarinhas
[email protected]I made this mousse for a party, and it was a huge hit! Everyone loved it, and I got so many compliments.
shakib Adnan
[email protected]This mousse is so rich and decadent. It's perfect for a special occasion.
Aishat Abdulsalami
[email protected]I'm not a big fan of liver, but this mousse was surprisingly good. The cream cheese and spices really helped to mellow out the flavor.
Braddex Darm grate song
[email protected]I experimented with adding a little bit of chopped bacon to the mousse, and it was amazing! It added a nice smoky flavor.
Evelina Sakaria
[email protected]I love how versatile this mousse is. I've served it as an appetizer, a main course, and even a dessert. It's always a hit.
KURA SHA
[email protected]I followed the recipe exactly, and the mousse turned out perfectly. It was so easy to make, and it's definitely a crowd-pleaser.
DLKO 77
[email protected]This chicken liver mousse is absolutely delicious! It's so smooth and creamy, and the flavor is out of this world! My guests all loved it, and I can't wait to make it again.