Chicken Liver Mousse
Ingredients
- 6 cups water ⓘ
- 10 black peppercorns ⓘ
- 1 cup finely chopped celery ⓘ
- 2 large bay leaves ⓘ
- 1 lb chicken liver ⓘ
- 6 tablespoons unsalted butter ⓘ
- 3 garlic cloves, minced ⓘ
- 1/2 cup minced onion ⓘ
- 1 tablespoon cognac ⓘ
- 2 teaspoons salt
- 1 teaspoon dried thyme ⓘ
- 1/2 teaspoon ground allspice ⓘ
- 5 teaspoons water-packed green peppercorns (divided) ⓘ
Instructions
- In a large saucepan or cooking pot, add water and bring to boil.
- Add black peppercorns, celery, and bay leaves.
- Reduce heat and simmer for 10 minutes.
- Add chicken livers and cook gently for another 10 minutes.
- Drain, remove livers and set aside.
- In a small saucepan, heat butter, add onion and garlic and cook until onion is translucent, about 4 minutes.
- Transfer onion/garlic to a food processor.
- Add chicken, cognac, salt, thyme, allspice and four teaspoons of green peppercorns.
- Process until smooth.
- Pour in whipping cream, process until incorporated and transfer to a mixing bowl.
- Stir in remaining 1 teaspoon of green peppercorns.
- Mold into small ramekins and refrigerate.
- Unmold before serving.
- Serve with toast points or crackers of your choice.
Nutrition & Diet Analysis (per serving)
645
kcal
32% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).