Chicken Liver Mousse. 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.

Because it is quick to make and utterly delicious to eat. This is not Gwyneth Paltrow's "go-to nosh" after a detoxing, beachside pilates sesh'. It is, however, a full-fat, full-flavored hors d'oeuvre of which Julia Child would be proud to serve—at. You can cook Chicken Liver Mousse using 10 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Chicken Liver Mousse

It's 500 g of Chicken Livers.
You need 1 of Shallot.
Prepare 2 Tablespoons of butter.
Prepare 75 ml of White Wine.
You need 75 ml of Cream.
It's 100 ml of melted butter.
It's As needed of Fresh Thyme.
It's 1/2 Teaspoon of Black Pepper.
Prepare Pinch of Ground Allspice.
You need To taste of Salt.

Scott Howell developed this creamy chicken liver mousse with his former sous-chef Bill McGhee. We made the best liver mousse ever!! So good, I will be adapting it for baby soon. Chicken liver mousse is a delicacy.

Chicken Liver Mousse step by step

Finely dice shallot. Remove any connective tissue from chicken livers and dice livers finely..
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..
Transfer liver mixture to food processor and blend..
Meanwhile, add white wine and a few thyme sprigs to the pan and bring to a boil. Reduce until liquid is about two tablespoons..
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.).
Pour liver mixture through a fine sieve to get rid of any gritty bits..
Refrigerate mousse until set. Optional: seal mousse with some melted butter and add a few sprigs of thyme for decoration..
Serve with crackers.

It is also surprisingly easy to make. It's one of those seemingly sophisticated dishes that you can impress your guests with, all the while knowing that you did not. Quite simply the best Chicken Liver Mousse I've ever tasted. So good, so lusciously creamy and silky smooth, you'll want to eat it by Liver Pâté - The Silkiest and Creamiest Chicken Liver Mousse Ever. Intro. "Cooking is not a particularly difficult art, and the more you cook and learn about cooking, the more sense it makes.