Chicken liver mousse is a classic French cold dish made with chicken liver as the main ingredient and served with butter, spices and brandy. It has a delicate and smooth texture and is rich in flavor, and is often served as an appetizer with toast or baguettes. This dish fully reflects the pursuit of fine processing of ingredients and layers of taste in French cuisine.
Ingredients and dosage
🔸 Chicken liver: 250 grams
🔸 Butter: 100 grams
🔸 Onion: 1 (chopped)
🔸 Garlic: 2 cloves (minced)
🔸 Brandy: 2 tablespoons
🔸 Whipping cream: 50 ml
🔸 Salt: to taste
🔸 Black pepper: to taste
🔸 Thyme: A little
🔸 Bay leaf: 1 piece
Cooking tools
🔸Frying pan.
🔸 Food processors or blenders
🔸 Filter
🔸 molds or containers
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Steps:
1. Prepare the chicken livers
Wash the chicken liver, remove the fascia and blood clots, and cut into small pieces. Marinate slightly with a pinch of salt and black pepper.
2. Sauté the chicken liver
🔸 Add 30g of butter to a frying pan, melt and add the onion and garlic and sauté over low heat until transparent.
🔸 Add the chicken liver and fry over medium heat until the surface is slightly golden brown but still slightly pink on the inside, about 5 minutes.
3. Season and receive
🔸 Pour in the brandy, cook until the alcohol evaporates, then add the thyme and bay leaves and stir-fry well.
🔸 Turn off the heat, remove the bay leaves, and cool the chicken liver and onion mixture slightly.
4. Make mousse
🔸 Place the sautéed chicken liver mixture in a blender, add the remaining butter and whipping cream and whip until smooth.
🔸 Sieve through a strainer once to ensure that the mousse is more delicate.
5. Refrigerate and form
🔸 Pour the chicken liver mousse into a mold or container, cover the surface with plastic wrap and refrigerate for at least 2 hours until it sets.
6. Serve
Remove the refrigerated chicken liver mousse, serve with sliced toast or baguette, sprinkle with some chopped herbs for garnish and enjoy.
Cooking skills
🔸 Stir-fry chicken liver: Make sure the chicken liver is slightly pink on the inside and avoid overcooking to keep it tender.
🔸 Mousse smooth: The whipped chicken liver mixture must be sifted to achieve a delicate result.
🔸 Balanced seasoning: The use of brandy and thyme can add aroma to the chicken liver, but use it in a moderate amount to avoid overpowering the flavor of the chicken liver itself.
Possible problems and solutions
🔸 The mousse has a rough taste: it may be unfiltered. Be sure to sift carefully once with a strainer.
🔸 Strong smell of chicken liver: Soak chicken liver in milk for 30 minutes in advance to effectively remove the fishy smell.
🔸 Mousse does not form: Make sure that the refrigeration time is sufficient, or increase the proportion of butter appropriately to help it solidify.
Chicken liver mousse is a very French-style appetizer with a dense texture and rich texture that is unforgettable. Whether it's a family gathering or a formal dinner, it's a stunning appetizer.
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