Chicken Mousse
Description
At home, you can make a delicious chicken mousse not only with cream, but also with whipped egg white. The spices can be very varied—from salt and pepper to dried herbs, turmeric, and paprika. Serve the appetizer at the table.
Instructions
- 1
Step 1
1. First, wash the drumstick thoroughly and carefully remove the skin. This way, homemade chicken mousse will not be fatty. Place the chicken in a pot of water and put it on the heat. If desired, you can add a bay leaf or vegetables to the broth. Cook the drumstick until done.
- 2
Step 2
2. Pour a little hot broth and sprinkle the gelatin into it. Mix well and let stand for a while so the gelatin can bloom.
- 3
Step 3
3. Let the cooked drumstick cool and debone it — separate the meat from the bones.
- 4
Step 4
4. Whip the cream (or the whites of 2–3 eggs) until stiff peaks form. Start on low speed and gradually increase. Heat the gelatin over low heat and warm slightly (without bringing to a boil) until fully dissolved.
- 5
Step 5
5. Place the cooled fillet in a blender and process until minced. A meat grinder may also be used if preferred.
- 6
Step 6
6. Combine the minced fillet with the cream and pour in the dissolved gelatin. Mix everything thoroughly. Add salt and spices to taste. This is a classic chicken mousse recipe, but if desired you can also add vegetables or nuts, for example. Transfer the finished mousse into a mold (it is best to grease it beforehand with a couple of drops of oil) and refrigerate for a couple of hours.