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Chicken Liver Mousse
Chicken Liver Mousse

Before you jump to Chicken Liver Mousse recipe, you may want to read this short interesting healthy tips about Foods That Make Your Mood Better.

Many of us believe that comfort foods are terrible for us and that we need to avoid them. At times, if your comfort food is basically candy or other junk foods, this holds true. Other times, though, comfort foods can be altogether nutritious and it’s good for you to eat them. There are several foods that, when you eat them, could boost your mood. When you are feeling a little down and are needing an emotional pick-me-up, try a couple of these.

Green tea is excellent for moods. You were sure it had to be included in this article, right? Green tea is rich in a particular amino acid known as L-theanine. Studies have shown that this amino acid basically stimulates brain waves. This will better your brain’s focus while simultaneously calming the rest of your body. You were already aware that that green tea helps you be a lot healthier. Now you are aware that it helps you to raise your moods as well!

As you can see, you don’t need to eat all that junk food when you wish to feel better! Try some of these instead!

We hope you got benefit from reading it, now let’s go back to chicken liver mousse recipe. You can cook chicken liver mousse using 10 ingredients and 8 steps. Here is how you do it.

The ingredients needed to cook Chicken Liver Mousse:
  1. Provide 500 g Chicken Livers
  2. Provide 1 Shallot
  3. You need 2 Tablespoons butter
  4. Use 75 ml White Wine
  5. Get 75 ml Cream
  6. Provide 100 ml melted butter
  7. Use As needed Fresh Thyme
  8. Take 1/2 Teaspoon Black Pepper
  9. Provide Pinch Ground Allspice
  10. You need To taste Salt
Instructions 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

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