Chicken Liver Mousse With Raspberry Jelly Recipes

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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

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.

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.

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