Chicken Liver Mousse Mirabelle Recipes

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TRUFFLED CHICKEN LIVER MOUSSE



Truffled Chicken Liver Mousse image

Provided by Ina Garten

Categories     appetizer

Time 8h30m

Yield 1 large or 4 small ramekins

Number Of Ingredients 11

1 1/4 pounds fresh chicken livers, fat and membranes trimmed
1 cup whole milk
8 tablespoons (1 stick) unsalted butter, at room temperature, divided
1 1/2 cups chopped yellow onion (1 large)
1 teaspoon fresh thyme leaves
1/4 cup Cognac or brandy
Kosher salt and freshly ground black pepper
3 ounces white truffle butter, at room temperature
1/2 cup minced fresh flat-leaf parsley, plus extra sprigs
3 to 4 tablespoons melted duck fat or clarified butter
Crackers or toast triangles, for serving

Steps:

  • Place the chicken livers and milk in a medium bowl, cover, and refrigerate for at least 2 hours. Drain the livers and discard the milk.
  • Melt 4 tablespoons of the butter in a medium (10-inch) skillet over medium heat. Add the onion and cook for 8 to 10 minutes, stirring occasionally, until tender but not browned. Add the chicken livers and thyme and cook for 4 to 5 minutes, turning with tongs to cook evenly, until they're lightly browned on the outside but still raw inside. Add the Cognac, 1 tablespoon salt, and 2 teaspoons pepper and continue to cook for 3 to 4 minutes, until the livers are cooked but still very pink inside. (If they're overcooked, the pate will be dry.) Pour the contents of the pan into the bowl of a food processor fitted with the steel blade and allow to cool for 15 minutes.
  • Pulse the processor until the chicken livers are almost smooth. Dice the remaining 4 tablespoons of butter and add to the bowl. Add the truffle butter and process until smooth. Add the parsley and pulse just to incorporate.
  • Pour the mousse into one large or four small (8-ounce) ramekins. Pour a thin layer of melted duck fat or clarified butter on each mousse and place whole parsley sprigs on top. Refrigerate for at least 6 hours. Allow to sit at room temperature for 15 minutes before serving with crackers or warm toasts.

CHICKEN LIVER MOUSSE



Chicken Liver Mousse image

Provided by Alton Brown

Categories     appetizer

Time 1h

Yield 1 batch

Number Of Ingredients 9

2 tablespoons butter
2 cups chopped onion
1 cup chopped tart apple
1 teaspoon chopped fresh thyme leaves
1 pound chicken livers, cleaned
1/4 teaspoon ground white pepper
1/2 teaspoon salt
1/4 cup brandy
1 cup heavy cream

Steps:

  • In a large saute pan over low heat, melt the butter and cook onion, apple, and thyme, covered, until apples soften. Remove lid and increase heat to medium add the livers and cook until firm and still pink inside. Remove from the heat and allow to cool. Add the pepper, salt, and brandy and puree in a food processor; then chill, covered. Meanwhile whip the heavy cream to medium peaks. Fold into cooled, pureed liver mixture. Serve chilled.

CHICKEN LIVER MOUSSE RECIPE



Chicken Liver Mousse Recipe image

The classic whipped chicken liver mousse is one of the easiest pâtés to make. It takes a mere 30 minutes and the results are as good as any restaurant snack.

Provided by Elaine Lemm

Categories     Lunch     Snack     Appetizer

Time 1h53m

Yield 4

Number Of Ingredients 11

12 ounces chicken livers (fresh or frozen)
4 tablespoons milk
7 ounces butter (diced)
1 shallot (minced)
1/4 cup dry sherry or dry white wine
1 teaspoon fresh thyme leaves (chopped)
1/2 teaspoon salt
1/2 teaspoon black pepper (freshly ground)
1/4 teaspoon mace
1/4 teaspoon ground ginger
1/4 cup heavy cream

Steps:

  • Gather the ingredients. If you are using frozen chicken livers, defrost before using.
  • Clean the livers by soaking the livers in the milk for 20 minutes.
  • Drain and pat dry with kitchen paper and remove any connective tissue with a sharp knife, then chop into 1/2-inch chunks.
  • Heat 1 ounce of the butter in a large frying pan over medium heat until the butter has melted and is foaming. Add the minced shallots and cook until they are softened and translucent.
  • Turn the heat up and add the chopped livers. Cook for 3 minutes, turning with a spatula; do not worry of the centers are a little pink, that's fine.
  • Put the livers to one side to cool slightly. As they are cooling, reheat the pan they were cooked in over high heat and add the sherry or wine. Stir to scrape up any bits of liver on the pan (also know as deglaze ) and let this bubble until reduced to a bare tablespoon.
  • Add back the livers to the pan, and toss to coat.
  • Tip everything into a food processor. Add the thyme, salt, black pepper, mace and ginger and blitz to combine. Add the cream, 3 ounces of the butter, and blitz until super-smooth.
  • Using a fine sieve, push the liver mousse through the remove any lumps or remaining bits of connective tissue into a bowl. Using a wooden spoon whip the mousse once again and now it will be light and airy and exceedingly smooth.
  • Decant the mousse into either a serving dish or individual jars. Try to avoid any holes, so gently push the mousse into the dish using the back of a spoon. Put into the refrigerator for an hour to set. Individual jars will only need 30 minutes. While the mousse is setting, melt the butter in a small saucepan over a low heat then leave to cool.
  • Once cooled, pour a layer of butter over the mousse, return to the refrigerator until chilled and ready to serve.

Nutrition Facts : Calories 573 kcal, Carbohydrate 5 g, Cholesterol 604 mg, Fiber 0 g, Protein 23 g, SaturatedFat 31 g, Sodium 752 mg, Sugar 2 g, Fat 52 g, ServingSize Serves 4, UnsaturatedFat 0 g

CHICKEN LIVER MOUSSE



Chicken Liver Mousse image

Provided by Nancy Fuller

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 10

3 tablespoons unsalted butter
1 medium yellow onion, chopped
3 sprigs fresh thyme
1 pound chicken livers, cleaned
1 teaspoon kosher salt
1/4 teaspoon ground white pepper
1/2 cup brandy
1/2 cup heavy cream
Toasted baguette slices, for serving
Sliced pickled red onions, for garnish

Steps:

  • Melt the butter in a large skillet over medium heat. Add the onions and thyme and cook until the onions are softened, about 3 minutes. Add the chicken livers and cook until firm but still pink inside, about 3 minutes.
  • Remove the skillet from heat, add the salt, pepper and brandy, and deglaze the pan by stirring and scraping up the brown bits from the bottom; cool.
  • Remove the thyme stems from the skillet, transfer the chicken liver mixture to a blender, puree until smooth and transfer to a bowl.
  • In another medium bowl, use an electric hand mixer to whip the heavy cream to medium peaks. Fold the whipped cream into the liver mixture, taste and adjust the seasoning. Cover with plastic wrap and chill for 30 minutes.
  • Serve the mousse with toasted baguette slices and garnish with pickled onions.

CHICKEN LIVER MOUSSE



Chicken Liver Mousse image

Provided by Kristen Kish

Categories     condiments, dips and spreads, project, appetizer

Time 6h20m

Yield 4 to 6 servings.

Number Of Ingredients 10

6 ounces chicken livers, cleaned, rinsed, and patted dry
Salt, pink peppercorns, for seasoning
Grapeseed oil or canola oil, for searing
1 shallot, finely minced
4 sprigs thyme, leaves only
1 teaspoon chopped marjoram
Zest of 1 lemon
1 tablespoon cognac
¼ cup heavy cream, warm
¾ cup cold unsalted butter, cubed

Steps:

  • Season chicken livers with salt and freshly ground pink peppercorns.
  • Heat a large sauté pan coated with oil over medium heat. Add chicken livers and sear lightly on one side. Immediately add the shallots, thyme and marjoram. Continue to cook together for 2 minutes or so. Flip the livers and sear for an additional 1½ to 2 minutes until the livers are firm and pink in the center. Add lemon zest and cognac, and cook until it is nearly dry.
  • Transfer immediately to a blender, pour in the cream and blend on medium speed, gradually adding the butter. Blend until completely smooth.
  • Pour mixture into ramekins or jars. Cover with plastic wrap, lightly pressing the wrap to the surface of the mousse so that it doesn't oxidize. Chill in the refrigerator until set, roughly 4 to 6 hours. This can be made a day in advance if needed.

Nutrition Facts : @context http, Calories 299, UnsaturatedFat 10 grams, Carbohydrate 4 grams, Fat 29 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 17 grams, Sodium 213 milligrams, Sugar 1 gram, TransFat 1 gram

CHICKEN LIVER MOUSSE



Chicken Liver Mousse image

For a gift that will impress any foodie, prepare a jar of this savory appetizer spread from TV chef Nora Singley.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 2 3/4 cups

Number Of Ingredients 17

1/2 cup (1 stick) unsalted butter
1 pound fresh chicken livers, trimmed and patted dry
Coarse salt and freshly ground black pepper
5 shallots, sliced
2 ripe Bartlett pears, cored and chopped
3 large fresh thyme sprigs, plus more for garnish
3 whole cloves
2 sticks cinnamon
1 tablespoon light-brown sugar
1/4 cup pear brandy
3 tablespoons heavy cream
2 tablespoons aged balsamic vinegar or Balsamic Syrup
3/4 teaspoon freshly grated nutmeg
Clarified Butter, melted
Maldon sea salt, for serving
Red Onion and Golden Raisin Jam, for serving
Toasts or fruit and nut bread slices, for serving

Steps:

  • Heat 2 tablespoons butter in a large high-sided skillet over medium-high heat. Season livers with salt and pepper; add to skillet and cook, turning once, until just cooked through (liver may be slightly pink inside), about 4 minutes per side. Remove livers from skillet and set aside.
  • Reduce heat to medium and add another tablespoon butter to skillet. Add shallots and season with salt and pepper; cook, stirring, until translucent, about 5 minutes. Add pears, thyme, cloves, cinnamon sticks, brown sugar, and 1/4 cup water. Cover and cook, stirring occasionally and adding water as necessary to prevent burning, until pears are soft and easily pierced with the tip of a sharp knife, about 15 minutes.
  • Remove skillet from heat; uncover and add brandy, scraping up browned bits at bottom of skillet to deglaze. Remove thyme and cinnamon sticks from skillet and discard.
  • Cut remaining 5 tablespoons butter into small cubes. Transfer remaining contents of skillet to the bowl of a food processor along with chicken livers, cream, vinegar, nutmeg, and cut butter. Process until mixture is very smooth; season with salt and pepper.
  • Strain chicken liver mousse through a fine mesh sieve, using a spatula to push mousse through sieve. Transfer to a jars and top each with a sprig of fresh thyme. Add enough clarified butter to top of chicken liver mousse to form a thin film, about 1/16 of an inch; cover and transfer to refrigerator to chill. Keep chilled until ready to serve, up to 1 week. Serve with sea salt, jam, and toasts.

CHICKEN LIVER MOUSSE



Chicken Liver Mousse image

Categories     Condiment/Spread     Milk/Cream     Chicken     Egg     Bake     Quick & Easy     Cognac/Armagnac     Chill     Gourmet

Yield Makes 8 hors d'oeuvre servings

Number Of Ingredients 17

2 tablespoons finely chopped shallot
1 teaspoon olive oil
1 garlic clove, minced
1/3 cup Cognac or other brandy
6 oz chicken livers, trimmed (3/4 cup)
5 large egg yolks
1 cup whole milk
1/4 cup all-purpose flour
1 1/4 teaspoons salt
1/2 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
3/4 stick (6 tablespoons) unsalted butter
Several bay leaves (preferably fresh; see cooks' note, below)
Accompaniments: crackers or toasted baguette slices; flaky sea salt; cornichons
Special Equipment
a 2 1/2- to 3-cup ovenproof crock or terrine

Steps:

  • Put oven rack in middle position and preheat oven to 350°F.
  • Cook shallot in oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, until softened, about 4 minutes. Add garlic and cook, stirring, 1 minute. Remove from heat and carefully add Cognac (use caution; if Cognac ignites, shake skillet), then boil until reduced to about 2 tablespoons, 1 to 2 minutes.
  • Transfer to a blender and add livers and yolks, then purée until smooth. Add milk, flour, salt, pepper, nutmeg, and allspice and blend until combined. Pour into crock, skimming off any foam.
  • Put crock in a larger baking pan and bake in a water bath until mousse is just set and a small sharp knife inserted in center comes out clean, about 55 minutes.
  • Melt butter in a small saucepan over low heat, then remove from heat and let stand 3 minutes.
  • Arrange bay leaves decoratively on top of mousse. Skim froth from butter, then spoon enough clarified butter over mousse to cover its surface, leaving milky solids in bottom of saucepan.
  • Chill mousse completely, uncovered, about 4 hours. Bring to room temperature about 1 hour before serving.

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