Creamy Chicken Liver Mousse Recipes

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CHICKEN LIVER MOUSSE



Chicken Liver Mousse image

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

1/2 cup (1 stick) unsalted butter
1 pound fresh chicken livers, trimmed and patted dry
Coarse salt and freshly ground black pepper
5 shallots, sliced
2 ripe Bartlett pears, cored and chopped
3 large fresh thyme sprigs, plus more for garnish
3 whole cloves
2 sticks cinnamon
1 tablespoon light-brown sugar
1/4 cup pear brandy
3 tablespoons heavy cream
2 tablespoons aged balsamic vinegar or Balsamic Syrup
3/4 teaspoon freshly grated nutmeg
Clarified Butter, melted
Maldon sea salt, for serving
Red Onion and Golden Raisin Jam, for serving
Toasts or fruit and nut bread slices, for serving

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



Chicken Liver Mousse image

Provided by Nancy Fuller

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 10

3 tablespoons unsalted butter
1 medium yellow onion, chopped
3 sprigs fresh thyme
1 pound chicken livers, cleaned
1 teaspoon kosher salt
1/4 teaspoon ground white pepper
1/2 cup brandy
1/2 cup heavy cream
Toasted baguette slices, for serving
Sliced pickled red onions, for garnish

Steps:

  • Melt the butter in a large skillet over medium heat. Add the onions and thyme and cook until the onions are softened, about 3 minutes. Add the chicken livers and cook until firm but still pink inside, about 3 minutes.
  • Remove the skillet from heat, add the salt, pepper and brandy, and deglaze the pan by stirring and scraping up the brown bits from the bottom; cool.
  • Remove the thyme stems from the skillet, transfer the chicken liver mixture to a blender, puree until smooth and transfer to a bowl.
  • In another medium bowl, use an electric hand mixer to whip the heavy cream to medium peaks. Fold the whipped cream into the liver mixture, taste and adjust the seasoning. Cover with plastic wrap and chill for 30 minutes.
  • Serve the mousse with toasted baguette slices and garnish with pickled onions.

CHICKEN LIVER MOUSSE



Chicken Liver Mousse image

Provided by Kristen Kish

Categories     condiments, dips and spreads, project, appetizer

Time 6h20m

Yield 4 to 6 servings.

Number Of Ingredients 10

6 ounces chicken livers, cleaned, rinsed, and patted dry
Salt, pink peppercorns, for seasoning
Grapeseed oil or canola oil, for searing
1 shallot, finely minced
4 sprigs thyme, leaves only
1 teaspoon chopped marjoram
Zest of 1 lemon
1 tablespoon cognac
¼ cup heavy cream, warm
¾ cup cold unsalted butter, cubed

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



CHICKEN LIVER MOUSSE image

Categories     Chicken     Appetizer     Sauté     Cocktail Party

Yield 15 people

Number Of Ingredients 13

Julia Child's Chicken Liver Mousse
Adapted from Mastering the Art of French Cooking
2 c. chicken livers
2 tbsp. minced shallots
2 tbsp. butter
1/3 c. cognac
1/4 c. whipping cream
1/2 tsp. salt
1/8 tsp. allspice
1/8 tsp. pepper
Pinch of thyme
1/2 c. melted butter
Kosher salt and pepper

Steps:

  • 1. Remove any greenish or blackish spots from the livers, as well as any sinew. Cut the livers into 1/2″ pieces. 2. Melt butter over medium heat in a sauté pan until foam has subsided. Sauté livers with the shallots in butter for 2 to 3 minutes, until the livers are just stiffened, but still rosy inside. Scrape into the blender jar. 3. Pour the wine or cognac into the pan and boil it down rapidly until it has reduced to 3 tablespoons. Scrape it into the blender jar. 4. Add the cream and seasonings to the blender jar. Cover and blend at top speed for several seconds until the liver is a smooth paste. 5. Add the melted butter and blend several seconds more. Adjust seasoning. 6. Pack into the bowl or jar and chill for 2 to 3 hours.

CREAMY CHICKEN LIVER MOUSSE



CREAMY CHICKEN LIVER MOUSSE image

Categories     Condiment/Spread     Chicken     Appetizer     Cocktail Party

Yield 12 servings

Number Of Ingredients 12

1 1/4 pounds chicken livers, trimmed, at room temperature
8 large egg yolks, at room temperature
2 tablespoons brandy
2 tablespoons Calvados or other apple brandy
1 tablespoon salt
1 1/2 teaspoons freshly ground white pepper
3/4 teaspoon ground allspice
Pinch of freshly grated nutmeg
3 sticks (3/4 pound) unsalted butter, cut into tablespoons, at room temperature
2 cups heavy cream
Toasted baguette slices, for serving
Sweet-and-Sour Red-Onion Relish, for serving

Steps:

  • 1. Preheat the oven to 275°. In a food processor, combine the livers, egg yolks, brandy, Calvados, salt, pepper, allspice and nutmeg and puree until smooth. With the machine on, blend in the softened butter, 1 tablespoon at a time, until all the butter is incorporated and the puree is creamy; if it looks curdled, wrap a hot kitchen towel around the processor bowl and puree until light and creamy. 2. Pass the puree through a fine strainer set over a large bowl and stir in the heavy cream until blended. Pour the puree into a 1 1/2-quart enameled cast-iron terrine and set the terrine in a roasting pan. Pour enough boiling water into the roasting pan to reach halfway up the side of the terrine and bake for 1 hour and 10 minutes, or until the mousse is lightly browned on top and a toothpick inserted in the center comes out clean. Remove the terrine from the water bath and let cool, then cover with plastic wrap and aluminum foil and refrigerate overnight. 3. To unmold, dip the bottom of the terrine in a pan of hot water for 10 seconds, and run a paring knife around the edge of the mousse. Invert the mousse onto a long platter or rectangular plate. Cut it into 1/2-inch slices and transfer to plates. Serve with baguette toasts and the Sweet-and-Sour Red-Onion Relish. Make Ahead The mousse can be refrigerated in its terrine for up to 1 week; place plastic wrap directly on its surface. Leftovers can be tightly wrapped in plastic and refrigerated for up to 5 days. Let stand at room temperature for 30 minutes before serving.

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