Chicken Liver Mousse

Show: Episode:

Rated 4 stars out of 5
  • Rate This Recipe
  • Read 12 Reviews
Total Time:
1 hr 0 min
Prep
45 min
Cook
15 min
Yield:
1 batch
Level:
Intermediate
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

Ingredients

  • 2 tablespoons butter
  • 2 cups chopped onion
  • 1 cup chopped tart apple
  • 1 teaspoon chopped fresh thyme leaves
  • 1 pound chicken livers, cleaned
  • 1/4 teaspoon ground white pepper
  • 1/2 teaspoon salt
  • 1/4 cup brandy
  • 1 cup heavy cream

Directions

In a large saute pan over low heat, melt the butter and cook onion, apple, and thyme, covered, until apples soften. Remove lid and increase heat to medium add the livers and cook until firm and still pink inside. Remove from the heat and allow to cool. Add the pepper, salt, and brandy and puree in a food processor; then chill, covered. Meanwhile whip the heavy cream to medium peaks. Fold into cooled, pureed liver mixture. Serve chilled.

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 12 reviews

  • on September 04, 2011

    Flag

    Delicious! Love the brandy.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on October 30, 2010

    Flag

    I generally make a recipe similar to Alton's (has apple and cream, saute's the livers before blending, etc. Have been making it for 15 years. However, I tried to use this as a guide today, and in doing so also found that there is too much cream here, and no butter to stabilize.The mousse has to set up in the fridge, so your product in the food processor is NOT your final texture:.Try 1/2 cup of cream, and a 1/4 cup of butter when you whiz the mixture, and then put ramekins,etc sit for an hour/two in the fridge, and then you may just love it as I did! Apple, thyme, and brandy make a chicken liver mousse come alive!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on September 25, 2010

    Flag

    I read the other comments and was a little concerned... I used venison liver vice chicken livers. I was concerned about it being soupy so I only added half the brandy. But then it was too thick so I added the rest. For a novice in the kitchen, it came out fantastic! Thanks!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

What's Hot

Iron Chef America

Hosted by: Alton Brown

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.