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Did you ever try to make a yummy chicken liver mousse? The chicken liver mousse is the same recipe as the gratin stuffing. There are several variants of the chicken liver mousse recipe like the one I propose here. In classic cooking chicken liver mousse is used to fill a container, called a “sofa.” This is a receptacle which is carried out with the bread and serves as a base for the presentation of certain kinds of birds, such as roast guinea fowl.
So, are you ready for the cooking course of the day?
How To Make Chicken Liver Mousse
Photo credit: © Eatwell101.com
The basic liver mousse recipe:
- 3/4lb (300g) of chicken livers
- 1/3lb (150g) of lard or bacon
- 1 3/4 ounces (50g) of shallots
- Thyme
- 1 bay leaf
- 3 1/2 tbsp (50ml) Cognac
The liver mousse recipe variant:
- 3/4lb (300g) of chicken livers
- 1 3/4 ounces (50g) of duck or goose fat
- 1 3/4 ounces (50g) of shallots
- Thyme
- 1 bay leaf
- 3 1/2 tbsp (50ml) Cognac
- A little duck fat
Note:
It is possible to replace the Cognac with red Porto.
It is possible to replace part of the fat with sour cream or butter.
Finally, one can also substitute some of the livers with the foie gras.
Cooking instructions: chicken liver mousse
1. Denervate chicken livers if needed and remove all traces of venom.
2.Slice the liver lobes in two or three pieces.
Note: If using bacon fat, it must be cut into small cubes.
3. Remove the leaves from the thyme sprig and crush the bay leaf (reducing it into small pieces).
4. Chop the shallots.
5. Melt the duck fat or cubed bacon over high heat.
6. Add the chicken livers.
Note:
Warning, there may be projections of fat.
Add the chopped shallot and return livers.
7. Add thyme and crushed bay leaf.
8. Then add the cognac, which you can make reduced or flambé to remove some of the alcohol.
Note:
Livers must be cooked until pink in the core, so as not to be overcooked.
The success of the technique lies in the timing.
9. Put everything in the bowl of a food processor and mix until you get a texture as smooth as possible.
10. Place the stuffing into the sieve with the help of a horn.
11. Give it a whisking boost to homogenize the mousse.
12. Arrange the stuffing in a terrine or in a container that we will wrap up with a plastic film to avoid oxidation.
13. Refrigerate.
Note:
The drawback with this mousse is that it oxidizes very quickly on contact with air, becoming brown green.
14. To avoid oxidation, you can protect the mousse by pouring a little fat (melted but cold), on the cold mousse in its terrine.
So what do you think of this chicken liver pate recipe?
Photo credit: © Eatwell101.com
