Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, chicken liver mousse. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Add chicken livers and sear lightly on one side. Immediately add the shallots, thyme and marjoram. Cover with plastic wrap, lightly pressing the wrap to the surface of the mousse so that it doesn't oxidize.

Chicken Liver Mousse is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. Chicken Liver Mousse is something that I’ve loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. You can have chicken liver mousse using 10 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Chicken Liver Mousse:

1. Get 500 g Chicken Livers
2. Take 1 Shallot
3. Take 2 Tablespoons butter
4. Take 75 ml White Wine
5. Get 75 ml Cream
6. Take 100 ml melted butter
7. Get As needed Fresh Thyme
8. Take 1/2 Teaspoon Black Pepper
9. Take Pinch Ground Allspice
10. Prepare To taste Salt

Chicken liver mousse is a delicacy. It is also surprisingly easy to make. Kosher salt and freshly ground black pepper. Whip the chicken liver mousse: Blend the chicken livers and onions in the blender until smooth, scraping down the sides as needed (this blender spatula is the best).

Steps to make Chicken Liver Mousse:

1. Finely dice shallot. Remove any connective tissue from chicken livers and dice livers finely.
2. Melt butter in a pan and add chopped liver and diced shallot. Cook until livers are firm but not rubbery, still rosy in the center.
3. Transfer liver mixture to food processor and blend.
4. Meanwhile, add white wine and a few thyme sprigs to the pan and bring to a boil. Reduce until liquid is about two tablespoons.
5. Add wine reduction, cream, melted butter, pepper and allspice to the food processor and blend until smooth. Add salt to taste (I used salted butter so did not add a lot of extra salt.)
6. Pour liver mixture through a fine sieve to get rid of any gritty bits.
7. Refrigerate mousse until set. Optional: seal mousse with some melted butter and add a few sprigs of thyme for decoration.
8. Serve with crackers

Intro. "Cooking is not a particularly difficult art, and the more you cook and learn about cooking, the more sense it makes. But like any art it requires practice and experience. Chicken livers should be easy to find at your local grocery store. If you can't find them, ask the butcher. Yes, I'm talking Stacy's Chicken Liver Mousse.

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