Chicken Liver Mousse
Yield
4 servingsPrep
10 minCook
35 minReady
45 minTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | pound |
chicken livers
|
|
| 1 | x |
salt and black pepper
|
*
|
| ¼ | each |
bay leaves
|
*
|
| 1 | each |
thyme sprigs
fresh |
* |
| ⅛ | teaspoon |
allspice
ground |
|
| ½ | teaspoon |
cumin
ground |
|
| ⅛ | teaspoon |
cinnamon
ground |
|
| 1 | pinch |
cayenne pepper
|
*
|
| ¼ | pound |
schmaltz (chicken fat)
melted |
|
| ½ | cup |
shallots
thinly sliced |
*
|
| ¼ | pound |
mushrooms
thinly sliced |
|
| 1 | tablespoon |
cognac
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 340.2 | g |
chicken livers
|
|
| 1 | x |
salt and black pepper
|
*
|
| 0.3 | each |
bay leaves
|
*
|
| 1 | each |
thyme sprigs
fresh |
* |
| 0.6 | ml |
allspice
ground |
|
| 2.5 | ml |
cumin
ground |
|
| 0.6 | ml |
cinnamon
ground |
|
| 1 | pinch |
cayenne pepper
|
*
|
| 113.4 | g |
schmaltz (chicken fat)
melted |
|
| 118 | ml |
shallots
thinly sliced |
*
|
| 113.4 | g |
mushrooms
thinly sliced |
|
| 15 | ml |
cognac
|
|
Directions
Pick over the livers to remove and discard tough connecting tissue or blemished portions.
Put liver in a bowl and add salt, pepper, bay leaf, thyme, allspice, cumin, cinnamon and cayenne.
Heat chicken fat in heavy skillet over medium heat, add shallots and mushrooms.
Cook stirring, until mushrooms give up their liquid.
Cook until most of this liquid evaporates. Add livers and seasonings.
Cook, stirring occasionally about 10 minutes.
Pour and scrape mixture into food processor or blender.
Add cognac and blend to a fine puree.
Spoon and scrape mixture into a small serving dish.
Smooth the top. Serve slightly cooler than room temperature.
