Chicken Liver Mousse Recipe
Prepare a sophisticated whipped chicken liver mousse in just 30 minutes, delivering a restaurant-quality appetizer.
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Instructions
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Defrost frozen chicken livers. Soak livers in milk for 20 minutes, then drain, pat dry, remove connective tissue, and chop into 1/2-inch pieces.
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Melt 1 ounce butter in a large frying pan over medium heat. Sauté minced shallots until translucent, then add chopped livers and cook for 3 minutes, turning.
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Remove livers, then add sherry or wine to the hot pan to deglaze and reduce liquid to a tablespoon. Return livers to the pan and toss to coat.
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Transfer the liver mixture to a food processor. Add thyme, salt, black pepper, mace, and ginger; blend to combine. Add cream and 3 ounces butter, then process until super-smooth.
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Push the mousse through a fine sieve into a bowl, then whip with a wooden spoon until light and airy.
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Spoon the mousse into a serving dish or individual jars, pressing gently to avoid air pockets. Refrigerate for 1 hour (30 minutes for jars).
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While the mousse sets, melt butter in a small saucepan and cool it. Once cool, pour a layer over the set mousse and refrigerate until thoroughly chilled.