Chicken Liver Mousse
The first time I tasted Pâté was at “The Fox and Hounds Inn” on the Mountain Road in Stowe, Vermont. The quaint little British style country inn no longer exists, but I have many wonderful memories of good times spent there. (Thank you, Ed & Dale!) Anyway, I was enchanted by the flavor and creamy texture of the Pâté. It was sinfully delicious and made me feel like I was some rich bitch sailing on a yacht. And let’s face it folks; I want to feel that way everyday!
Over the years I came across many recipes for Pâté, but they just weren’t quite what I was seeking. Some required special equipment that I was not willing to rush out and buy. Most were for a chunky farm-style Pâté, and there’s nothing wrong with that, but quite frankly it reminded me of head cheese. Ewww. Finally, in a Eureka moment I decided to type ‘Pâté’ into the search box on Food Network . I printed out a version I thought might work and immediately started monkeying around with it. I love that part. The end result is everything I hoped for and more. After further research I decided to rename my ‘Pâté’ “Chicken Liver Mousse” in the interest of accuracy. I do hope you enjoy it as much as we do.
The Stuff You Need:
1 pound of chicken livers
1 cup milk
1 stick cold butter
1 cup yellow onions; chopped
2 tsp garlic; minced
2 Bay leaves
1 tsp fresh thyme; chopped (you can also use rosemary or sage or a combination of them all)
½ tsp each of salt & freshly ground pepper
¼ cup cognac (or brandy or sherry)
How To Do This:
- Divide and clean the chicken livers; removing the fatty connective tissue.
- Soak the livers in milk for up to 2 hours. Drain well.
- Melt 4 tablespoons of butter in a large skillet, add the bay leaves and onions and sautée until the onions are soft.
- Add the garlic and cook until aromatic.
- Add the chicken livers, fresh herbs and salt & pepper. Cook and stir until the livers are brown on the outside and still slightly pink on the inside.
- Add the cognac and continue to cook until most of the moisture has evaporated.
- Remove from heat and allow to cool slightly.
- Puree the livers in a food processor (or blender). Add the remaining pieces of butter and pulse to blend.
- Pack the Mousse in 6 ramekins and cover with plastic wrap. Chill for at least 6 hours.
Mousse will keep in the fridge for about a week or you can freezer for several months.
This is meant to replace chicken liver pate recipe but keep original intro and grabber quote after editing to reflect title change.
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