Chicken Liver Mousse Recipe

Name: Chicken Liver Mousse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; a 2 1/2- to 3-cup ovenproof crock or terrine

Servings: persons

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
a 2 1/2- to 3-cup ovenproof crock or terrine

1
Put oven rack in middle position and preheat oven to 350u00b0F.
2
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.
3
Transfer to a blender and add livers and yolks, then puree until smooth. Add milk, flour, salt, pepper, nutmeg, and allspice and blend until combined. Pour into crock, skimming off any foam.
4
Put crock in a larger baking pan and bake in a
5
until mousse is just set and a small sharp knife inserted in center comes out clean, about 55 minutes.
6
Melt butter in a small saucepan over low heat, then remove from heat and let stand 3 minutes.
7
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.
8
Chill mousse completely, uncovered, about 4 hours. Bring to room temperature about 1 hour before serving.

514

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons finely chopped shallot, 1 teaspoon olive oil, 1 garlic clove, minced, 1/3 cup Cognac or other brandy, and more.

Yes, Chicken Liver Mousse falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chicken Liver Mousse

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