Ingredients for Chicken Liver Mousse
- 2 cups water
- 1 teaspoon black peppercorns
- 2 stalks celery, roughly chopped
- 2 bay leaves
- Chicken Liver
- Unsalted Butter
- Garlic Cloves
- 1 medium onion, finely chopped
- 2 tablespoons cognac
- 1 teaspoon salt, or to taste
- Dried Thyme
- Ground Allspice
- 5 teaspoons green peppercorns, roughly crushed (reserve 1 teaspoon for garnish)
- 1/2 cup heavy whipping cream
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How to Make Chicken Liver Mousse
- In a large saucepan, combine 2 cups water, 1 teaspoon black peppercorns, 2 chopped celery stalks, and 2 bay leaves. Bring to a boil.
- Reduce heat to low and simmer for 10 minutes.
- Add 1 pound cleaned chicken livers and cook gently for another 10 minutes, or until cooked through.
- Drain the livers, remove them from the saucepan, and set aside to cool slightly.
- While livers cool, in a small saucepan, melt 4 tablespoons of butter. Add 1 finely chopped onion and 2 minced garlic cloves. Cook until the onion is translucent, about 4 minutes.
- Transfer the cooked onion and garlic to a food processor.
- Add 1/2 cup cooked and shredded chicken, 2 tablespoons cognac, 1 teaspoon salt, 1 teaspoon fresh thyme (or 1/2 teaspoon dried), 1/4 teaspoon allspice, and 4 teaspoons crushed green peppercorns to the food processor.
- Process until completely smooth.
- With the food processor running, gradually pour in 1/2 cup heavy whipping cream until fully incorporated. Transfer the mixture to a mixing bowl.
- Stir in the remaining 1 teaspoon of crushed green peppercorns.
- Mold the mousse into small ramekins or a serving dish.
- Refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the mousse to set.
- Unmold the mousse before serving.
- Serve chilled with toasted baguette slices or crackers.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
2g
Fat
40g
Carbs
0g
