Winter Spring Summer Fall Chicken Mousse – a delicious recipe with butter, yellow onion, garlic, thyme, chicken livers, Grand Marnier. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Melt butter in large skillet over medium-high heat. When foam has gone, add onion with a pinch of salt and saute until softened. Add garlic and thyme and saute until fragrant.
2
Add the chicken livers and cook until just until they are still a bit rosy on the inside, about 5 minutes. Add Grand Marnier and set aflame to burn off the alcohol quickly so that the chicken livers do not overcook. Remove pan from heat when flame subsides, and allow mixture to cool to room temperature.
3
When cool, transfer the mixture to a food processor. Puree until completely smooth. Add cream and puree for one minute. Last, add capers and pulse to incorporate and to break up a bit. Season to taste with salt and pepper.
4
Turn mousse into one or more ramekins or mold of your choice. Cover with plastic in contact with the surface and refrigerate overnight.
5
Allow mousse to sit at room temperature for about an hour before serving, as the flavors will be more pronounced. Serve with crostini gently doused with olive oil and toasted alongside a good Dijon-type mustard.
502
kcal
Calories
38
g
Fat
4
g
Carbs
36
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 ounces unsalted butter, 1 yellow onion, fine dice, 2 cloves garlic, minced, 1 teaspoon fresh thyme leaves, chopped, and more.
Yes, Winter Spring Summer Fall Chicken 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.
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