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.
TRUFFLED CHICKEN LIVER MOUSSE
Provided by Ina Garten
Categories appetizer
Time 8h30m
Yield 1 large or 4 small ramekins
Number Of Ingredients 11
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
For a gift that will impress any foodie, prepare a jar of this savory appetizer spread from TV chef Nora Singley.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 3/4 cups
Number Of Ingredients 17
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.
CHICKEN LIVER MOUSSE
Provided by Kristen Kish
Categories condiments, dips and spreads, project, appetizer
Time 6h20m
Yield 4 to 6 servings.
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 299, UnsaturatedFat 10 grams, Carbohydrate 4 grams, Fat 29 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 17 grams, Sodium 213 milligrams, Sugar 1 gram, TransFat 1 gram
CHICKEN LIVER MOUSSE
Categories Condiment/Spread Milk/Cream Chicken Egg Bake Quick & Easy Cognac/Armagnac Chill Gourmet
Yield Makes 8 hors d'oeuvre servings
Number Of Ingredients 17
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.
More about "chicken mousse recipes"
BASIC FORCEMEAT OR MOUSSELINE RECIPE - FORAGER
From foragerchef.com
4.5/5 (4)Category Side Dish, SnackCuisine French
- Chop the meat, whatever type you are using, and chill it well, you can even place it in the freezer for 10 min, the colder the better.
- Place the bread in a bowl and cover with the cream. Make sure it is saturated well with the cream. (This is a great use for old, crusty stale bread that is too hard to eat, and is most likely what was used in historical forcemeats, as nothing was wasted)
- When the meat is well chilled, place it in the bowl of a food processor and add the bread soaked in cream, squeezing the cream out into a separate container.
- Begin pureeing the meat by pulsing the food processor, adding the soaked bread, garlic, pepper, nutmeg and the salt.
CHICKEN LIVER MOUSSE RECIPE - THE SPRUCE EATS
From thespruceeats.com
5/5 (19)Total Time 1 hr 53 minsCategory Lunch, Snack, AppetizerCalories 573 per serving
HOW TO MAKE CHICKEN MOUSSELINE: EASY CHICKEN MOUSSE RECIPE
From youtube.com
Author Rogers PowellViews 59.6K
RECIPES | PAMPERED CHEF US SITE
From pamperedchef.com
BEST CHICKEN MOUSSE RECIPE - HOW TO MAKE CHICKEN PATE
From food52.com
10 BEST CHICKEN MOUSSE RECIPES | YUMMLY
From yummly.com
CHICKEN LIVER MOUSSE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
40 BEST AFTERNOON TEA RECIPES - WHAT TO MAKE FOR A TEA PARTY
From delish.com
RECIPES CHICKEN MOUSSE | SOSCUISINE
From soscuisine.com
LAMB CUTLETS WITH CHICKEN MOUSSE RECIPE - BBC FOOD
From bbc.co.uk
10 BEST CHICKEN MOUSSE RECIPES | YUMMLY
From yummly.co.uk
EASIEST CHICKEN LIVER MOUSSE RECIPE | JAMES BEARD FOUNDATION
From jamesbeard.org
CHICKEN AND TARRAGON MOUSSE - CHICKEN RECIPES - DINNER RECIPES
From goodhousekeeping.com
CHICKEN MOUSSE RECIPE BY WESTERN.CHEFS | IFOOD.TV
From ifood.tv
THE 5 BEST NEW TRADER JOE’S PRODUCTS I TRIED IN APRIL - ALLRECIPES
From allrecipes.com
MOUSSE RECIPES | LOVETOKNOW
From lovetoknow.com
20 MOOD-BOOSTING RECIPES | OLIVEMAGAZINE
From olivemagazine.com
CHICKEN MOUSSE RECIPES (PAGE 1) - FOODFERRET
From foodferret.com
HIGH TEA DELUXE SANDWICHES WITH CREAMY CHICKEN MOUSSE
From byandreajanssen.com
CHICKEN MOUSSE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CHICKEN MOUSSE - THE FREE DICTIONARY
From thefreedictionary.com
CHICKEN MOUSSE RECIPE - NDTV FOOD
From food.ndtv.com
LUXURIOUS STRAWBERRY MOUSSE RECIPE: AMAZINGLY DELICIOUS!
From chefjeanpierre.com
OLIVE GARDEN BLACK TIE MOUSSE CAKE COPYCAT RECIPE - TASTE OF …
From tasteofhome.com
INDIVIDUAL CHICKEN AND MUSHROOM PIES RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
You'll also love