Chicken Liver Mousse
Description
This chicken liver mousse recipe works well as both an everyday appetizer and a festive table dish. It can be served in tartlet shells, topped with a slice of pickled cucumber, for example. You can use absolutely any spices to taste, and if desired, replace the cognac with plain water. It can be served warm or chilled.
Instructions
- 1
Step 1
1. Preparing the liver is a fairly labor-intensive process. It needs to be rinsed thoroughly, then dried with a paper towel and trimmed of anything unnecessary. Chicken liver is not bitter, so there is no need to soak it beforehand.
- 2
Step 2
2. Melt a small piece of butter in a skillet. Peel and finely chop the onion, add it to the butter, and sauté until golden. Then add the liver. A classic chicken liver mousse recipe may recommend cooking the liver until the outside is set while the inside remains slightly pink. This approach is suitable only for offal whose origin is known with certainty. In other cases, it is better to cook the liver through to full doneness.
- 3
Step 3
3. Transfer the cooked liver to the blender bowl. Pour cognac into the skillet in which it was fried and reduce it. Then pour it into the blender along with the remaining juices.
- 4
Step 4
4. Turn on the blender and blend the liver a couple of times for 15 seconds each. Then add the spices, salt to taste, and continue blending, pausing to scrape the liver pieces from the sides of the bowl. In the end, the mixture should be smooth and uniform.
- 5
Step 5
5. Melt the butter and add it in several additions. Beat the liver again. To make the mousse truly airy, it's best to pass it through a sieve.
- 6
Step 6
6. Whip the cream until stiff peaks form and combine with the liver. Mix everything thoroughly and transfer to a storage container. Refrigerate the finished homemade chicken liver mousse for at least 3 hours.
- 7
Step 7
7. When the mousse has set well, it will hold its shape nicely while remaining airy and very delicate.